Description
Creamy, satisfying, and warm, this barley porridge is the perfect oatmeal alternative for those who prefer a heartier texture. Made with simple ingredients and great for meal prep, it freezes well and makes a comforting breakfast or snack.
Ingredients
- 1 ½ cups water
- 1 cup soy milk or other plant-based milk or dairy milk
- ½ cup pearl barley, rinsed and drained (about 100 g)
- 2–3 tablespoons maple syrup or other sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
1. Add the milk and water to a saucepan and bring the mixture to a boil, then add the barley.
2. Cook over medium to medium-low heat for 40–45 minutes, stirring occasionally. Stir more frequently toward the end to prevent burning at the bottom.
3. Once the barley is tender and creamy, stir in the maple syrup, vanilla extract, and ground cinnamon.
4. Taste and adjust sweetness if needed. Add your favorite toppings and enjoy the porridge warm.
Notes
Pearl barley cooks faster and yields a creamier porridge. Hulled barley can be used but requires longer cooking; soaking overnight is recommended.
Cook over low to medium heat and stir frequently, especially toward the end, to prevent burning.
If the porridge becomes too thick, stir in more milk. If too thin, continue cooking for a few minutes to reduce excess liquid.
Instant Pot method: Cook barley with 2½ cups water on high pressure for 30 minutes, then allow natural pressure release before stirring in milk, sweetener, and flavorings.
Storage: Refrigerate for up to 1 week or freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave, or enjoy cold.
Nutrition
- Serving Size: 1 serving
- Calories: 195
- Sugar: 8g
- Sodium: 10mg
- Fat: 2g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.25g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg