Creamy Barley Porridge

Creamy, satisfying, and warm, this barley porridge is the perfect oatmeal alternative for those who prefer a heartier texture! An easy 3-ingredient recipe that freezes well, making it the perfect meal-prep breakfast.

Make it sweet and serve it with nut butter and fruit, or turn it into a savory porridge topped with vegan andouille sausages and a silken tofu scramble.

 As a dietitian, I am always looking for ways to encourage people to incorporate more plant variety into their diet, and breakfast is one of the best ways to do so!

There is no better feeling than starting your day off with something nourishing, be it millet porridge, steel-cut protein oatmeal, or this amazing barley porridge.

Barley is an ancient grain with a delightful, chewy texture and a mild, nutty flavor. While hulled barley is the whole grain version, this recipe uses pearl barley. It cooks faster and yields creamier porridge while still providing a good amount of fiber!

💚Why you will love barley porridge

• A unique spin on oatmeal porridge that is equally nutritious and filling
• Versatile and can be served sweet or savory
• Freezable, making it great for meal prep
• Nourishing, hearty, and packed with fiber

🌾What you will need 

• Pearl barley - Pearl cooks faster and yields a creamier porridge. Hulled can be used, but will need to be cooked longer; soaking it overnight before cooking is recommended.
• Milk - Any dairy or non-dairy milk will work.
• Maple syrup - Feel free to substitute it with other sweeteners, including sugar, honey, or sugar-free alternatives.
• Vanilla extract and cinnamon - Optional, but adds flavor to barley porridge.

See the recipe card for full information on ingredients and quantities.

✨Add-ins and flavor variations 

Fruits - Add mashed bananas or blueberries to naturally sweeten barley porridge. I also love mixing in chopped apples to make apple pie porridge.

High protein - Mix a serving of protein powder with water to form a thick paste, then incorporate the paste into cooked porridge.

Make it savory - Swap milk for vegetable broth and skip sweetener, vanilla, and cinnamon. Instead, season with soy sauce, garlic powder, or other savory seasonings. I love topping it off with a fried egg or chopped vegan chicken breast to make a high-protein breakfast.

🔪How to make barley porridge

Step 1: Add milk and water to a saucepan and bring the mixture to a boil. Then, add barley.

Step 2: Cook for 40-45 minutes, stirring occasionally.

✅Helpful tips 

• Using cooked barley - To speed up cooking, cook the barley beforehand. When ready to enjoy, simmer 1 cup of barley in ½-1 cup of milk for 10-15 minutes, then sweeten to taste.
• Cook over low heat - Keep the heat low to medium and stir frequently, especially towards the end, to prevent the barley from burning at the bottom.
• Adjust porridge consistency to your liking - Stir in more milk if it is too thick. If it is too runny, allow it to cook for a few more minutes to cook off excess liquid.
• Make it in the Instant Pot - Add the barley with 2 ½ cups of water, then cook on high pressure for 30 minutes. Allow pressure to release naturally before adding a splash of milk, sweetener, and other flavorings.
• Get creative with the toppings - Classic ones include fruits, nut butters (like coconut almond butter), chopped nuts, and yogurt.

❄️Storing suggestions 

Cooking ratio - Use a 1:3:1 ratio of barley to water to milk. Scale this up or down depending on how much you want to make.

Fridge - Barley porridge can be refrigerated for up to 5 days in an airtight container. Reheat it on the stove, adding a splash of milk or water to thin if needed.

Freezer - Divide barley into individual portions using souper cubes and freeze for up to 3 months. Allow to thaw overnight before reheating. You can also reheat it straight from the freezer, but it will take longer.