Creamy Barley Porridge
This creamy, sweet, and satisfying barley porridge is the perfect oatmeal alternative. A one-pot recipe that is easy to make and only requires 3 ingredients. A freezable recipe that is great for meal prep!
Servings: 3 servings
Calories: 195kcal
Ingredients
- 1 ½ cups water
- 1 cup soy milk or other plant-based milk/ dairy milk
- ½ cup pearl barley rinsed and drained (100g)*
- 2-3 tablespoons maple syrup or another sweetener
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Add milk and water to a saucepan and bring the mixture to a boil. Then, add barley.
- Cook on medium to medium-low for 40-45 minutes, stirring occasionally. You might need to stir it more frequently towards the end to prevent barley from burning.
- Once barley is done cooking, stir in maple syrup, vanilla extract, and ground cinnamon.
- Give it a taste, adding more sweetener if needed. Add toppings of choice and enjoy barley porridge while warm.
Notes
*Barley - I highly recommend going with pearl barley as it can be cooked quickly. If you are using hulled barley, I recommend soaking it overnight before use to reduce the cooking time.
Helpful tips
- Make it smooth – For a creamier texture, blend barley porridge with an immersion blender before serving.
- Adjust porridge consistency- If your barley porridge is too thick, stir in more milk until it reaches your desired texture. If it’s too thin, let it simmer for a few more minutes to thicken, or drain off excess liquid if needed.
- Instant Pot method – Add barley and water, then cook on high pressure for 20 minutes. Let the pressure release naturally, then stir in milk, sweetener, vanilla, and cinnamon.
Nutrition
Calories: 195kcal | Carbohydrates: 40g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.05g | Sodium: 10mg | Potassium: 128mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9IU | Vitamin C: 0.03mg | Calcium: 35mg | Iron: 1mg
