In my early years, I hated breakfast, unless it was Sunday and there were fresh bagels and smoked salmon. I also struggled with weight (while competing gymnastics and track) and a dangerous sugar addiction (if you consider crossing a major highway on foot for 3 candy bars for under a buck worrisome). Thankfully, this is not the case for me anymore and I have been eating breakfast daily for the past ten years. I started first with Fairway granola with Greek yogurt and progressed over the years to making my own barely sweet granola to grains traditionally reserved for meals later in the day. <br />This recipe was born out of necessity and the fact that I had half of a whole batch of cooked barley on the stove begging me to use it and not throw it in the refrigerator. It was still hot when I mixed in the frozen blackberries, so they melted into the barley and turned it a vivid Violet blue (as from Violet in Charlie and the Chocolate Factory). Next, came the toasted and chopped almonds and unsweetened coconut. I added a bit of cinnamon and I was done. When I heat it up in the morning I add a bit of milk, coconut milk, or almond milk and add a stream of maple syrup. I've also been know to eat it for dessert with some creme fraiche and once, vanilla ice cream

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