Creamy Barley Porridge
Creamy,satisfying, and warm, this barley porridge is the perfect oatmeal alternativefor those who prefer a heartier texture! An easy 3-ingredient recipe that freezes well, making it the perfect meal-prep breakfast.
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. Stir it more frequently towards the end, to prevent barley from burning at the bottom.
- 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
*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.
Helpful tips
- 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.
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
