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Broccoli Barley Casserole Cups - baby led weaning

If you’re in need of a quick and healthy snack/meal that even the pickiest eaters will enjoy, you must make these broccoli barley casserole cups. Made with wholesome ingredients, like barley, broccoli, and Greek yogurt, it’s sure to satisfy the entire family’s appetite. Baked in a muffin pan, these cups are portable and freezer friendly, making them perfect for on-the-go snacks and traveling. They are also great for baby led weaning.

Broccoli Barley Casserole Cups - baby led weaning

Barley is a delicious, high-fiber, high-protein whole grain! There are two different forms of barley, hulled and pearl, and I like to get the hulled because it still contains its bran (which means more fiber!), making it more nutritious, and the texture is chewier as well. 1 cup of cooked barley makes 3 cups cooked. I think 1 cup barley to 3 cups water works best!

Broccoli Barley Casserole Cups - baby led weaning

I actually like to cook the barley and chop the vegetables the night before so that in the morning I can quickly combine all the ingredients and put it in the oven to serve to baby for his lunch. As you can see in the recipe notes section, feel free to add some extra protein into these cups. It will be a great way to use up leftover chicken, ground meat, etc. I decided to add some omega-3-rich sardines and the baby loved it! As with most casseroles, these cups taste even better with time.

Broccoli Barley Casserole Cups - baby led weaning

5 from 7 votes

Broccoli Barley Casserole Cups

Quick and easy, healthy broccoli casserole cups that the entire family will enjoy, including even the pickiest eaters! Kid-friendly and perfect for baby led weaning
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12
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Ingredients 

  • 1 cup barley
  • 3 cups water or broth
  • 1 cup chopped broccoli
  • 1 cup chopped bell pepper
  • 1 Tbs tomato paste
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup whole fat plain Greek yogurt
  • 2 eggs, lightly beaten
  • 3/4 cup cheese, divided (note)
  • optional: for additional protein, you can add chicken, beef, salmon, sardines, beans, etc.

Instructions 

to cook barley:

  • Bring water and barley to boil over high heat and once it reaches a boil, lower the heat to simmer and cover. Barley will give off a lot of foam at first so keep an eye on the pot. Cook until it’s soft and chewy, about 40 minutes. You can also make it in the rice cooker if you have one. You can also make it ahead of time.

For the cups

  • Preheat oven to 350F.
  • Heat lightly oiled pan over medium heat. Add chopped broccoli and bell peppers and cook until moisture has evaporated, about 5 min. Add tomato paste and seasonings and stir to incorporate, about a min. Set aside to cool slightly.
  • In a large bowl, combine egg, yogurt, cooled cooked barley, and 1/2 cup of cheese. Add veggies and mix until well incorporated.
  • Divide mixture into greased muffin tin (see note)
  • Sprinkle rest of cheese on top.
  • Bake for about 25 min until lightly browned and crisp

Notes

If making this for baby and are extra cautious of sodium content, you can add less cheese

Nutrition

Calories: 104kcal | Protein: 5g | Sodium: 71mg | Potassium: 156mg | Fiber: 3g | Sugar: 1g | Vitamin C: 23mg | Calcium: 69mg | Iron: 1mg
Like this recipe? Rate and comment below!

 

For other barley recipes, check out:

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

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Recipe Rating




14 Comments

  1. 5 stars
    So, so good! I had leftover cooked pearl barley to make this recipe even easier. Followed the recipe as written. My 13 month old loved them. The veggies are really the star here and in these measurements there are plenty of them throughout each cup. Nice and chunky but also soft enough for my little one. One note – it’s really important to cut them small enough and cook them long enough so they truly made soft during baking if feeding to a baby newer to solids. I pulled out a few chunks of broccoli because I realized I cut them too big and they weren’t as soft as I would like.

    A hit – will make again 🙂

    1. I’m so glad you guys enjoyed these cups! I really need to update this post to include more tips, like what you just mentioned. Thanks for reminding me!!

  2. I am so excited to make these, they look great! The recipe says 1 cup barely, is that 1 cup cooked or dry? If you are adding protein, how much would you add in measurements. You mentioned you added sardines but I don’t see the amount.

    Thank you!

    1. I definitely need to update this old recipe! it’s 1 cup dry that you are going to cook following the instruction. As for the amount of sardines you can add as much or as little as you want!

  3. Hi, my toddler loves these! I want to try adding in the meat next time- do you cook the meat (I would like to use ground chicken) prior to adding it in?