Looking for some new breakfast ideas? Try this hearty and delicious barley breakfast porridge with added almond milk, nuts, seeds, and honey. The porridge can be made ahead of time to enjoy throughout the week.
Breakfast barley porridge is always a great way to start your day. It is filling, cozy, and keeps you full all morning.
I love a warm bowl of porridge in the mornings. I often rotate between cinnamon oatmeal, creamy honey oatmeal, cream of buckwheat porridge or this hearty barley porridge.
There are a few different types of barley, that require different cooking times.
For this recipe, I prefer using pearl or hulled barley. Hulled barley is a whole grain with only the outer shell removed and requires soaking and more cooking time. Pearl barley cooks faster but the grain has barn and parts of endosperm removed.
During the busy weeks, I often make a big batch of barley in Instant pot and keep it refrigerated for up to 3-4 days. When ready to serve it for breakfast, I simply add milk and reheat it in a microwave or a small saucer pan.
Jump to:
Ingredients
Please, see the recipe card below for ingredients quantities.
- Pearl Barley - you can also use hulled barley to make the recipe. Cooking Hulled Barely requires soaking and more time to time.
- Water - use filtered or tap water to simmer the grain.
- Milk - I add unsweetened almond milk. You can use any other dairy-free or cow's milk for the porridge.
- Add-ons - I love adding a pinch of cinnamon, some honey (or brown sugar), roasted pecan halves, and pumpkin seeds to my bowl. You can add anything you like, including chia or hemp seeds, berries, or sliced bananas.
How to make pearl barley porridge
Step 1. Rinse barley a few times to get rid of possible dust and dirt. In a medium saucepan, add rinsed barley and water. Bring it to a boil, and simmer covered on low for about 40 minutes or until the barley is cooked.
Step 2. Divide cooked barely between the bowls, and add milk, pecans, seeds, honey, and cinnamon.
Note: if you prefer your porridge hot, add milk to the pot with cooked barley at the end.
Cooking and storing tips
- Rinse barley well before cooking.
- Barley is cooked when most of the water is absorbed, and the grain is tender but slightly chewy.
- Make a large batch and store cooked barely in an air-tight container for up to 4 days.
- You can portion and freeze cooked barley for up to 3 months.
Frequently asked questions
No, barley contains gluten and should be avoided if you are following a gluten-free diet.
Yes, barley porridge is an excellent source of dietary fiber, manganese, selenium, and Vitamin B1. Barley has a low glycemic index of 28. It can keep you full and energetic for a prolonged periods.
Other recipes with grains
📖 Recipe
Barley Breakfast Porridge
Equipment
- 1 Medium Pot
- 1 Measuring Cup
- measuring spoons
Ingredients
- 1 cup pearl barley
- 3 cups water
- 1 cup unsweetened almond milk
- 2 teaspoons honey
- 2 Tablespoons pecan nuts
- 2 teaspoons pepitas
- by taste cinnamon
Instructions
- Rinse and drain pearl barley. In a medium pot, add 1 cup of barley and 3 cups of water. Bring to boil and simmer covered on low for about 40 minutes or until barley is tender and water is absorbed.
- Divide barley between two bowls. Add milk, cinnamon, pecans halves, pepitas and honey. Enjoy your barley breakfast bowl.
Notes
- keep cooked barley in the fridge and warm it up when ready to make the bowl.
- if you prefer a hot porridge, add milk to the pot after the barley is cooked.
- you can add different nuts, seeds, berries.
Nina says
Thanks Nataliia, love it on a cold morning
Nataliia says
You are very welcome, Nina. I am happy you enjoy it! Thank you for your review.