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 porridge is a healthy way to start your day. It's comforting, filling, and healthy. I love a bowl of cinnamon oatmeal for breakfast, but it can get old if you eat it every day. I offer you to change up your breakfast routine by trying this barley cereal.
It quickly became one of my favorite nutritious breakfasts that keeps me full and energetic until lunch.
Barley has three times more fiber than oatmeal and the lowest glycemic index out of all the grains.
There are a few different Types of Barley, that have different nutrition profiles and require different cooking times.
I always use 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, which makes it a little less nutritious.
I often make a big batch of Barley in Instant Pot and keep it refrigerated for up to 3-4 days. When you’re ready to serve it, just add milk and reheat it in a microwave or a small saucer pan.
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
Barley Breakfast Porridge
- 1 Medium Pot
- 1 Measuring Cup
- measuring spoons
- ½ cup pearl barley
- 1 cup unsweetened almond milk
- 2 teaspoons honey
- 2 Tablespoons pecan nuts
- 2 teaspoons pepitas
- by taste cinnamon
- 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.
- 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.