Description
A warm and comforting creamy barley porridge infused with apples and cinnamon, perfect for cozy mornings. This recipe combines the chewy texture of pearl barley with the sweetness of sautéed apples and honey, topped with tangy yogurt and crunchy toasted hazelnuts for a delightful breakfast experience.
Ingredients
Scale
Liquid Base
- 2.5 cups Water
- 2 cups Oat Milk
Grains & Spices
- 1 cup Pearl Barley (rinsed)
- 1 tsp Kosher Salt
- 1.5 tsp Ground Cinnamon (divided)
Fruits & Sweetener
- 2 medium Apples (1 grated, 1 chopped)
- 2 tbsp Honey
Toppings
- 1 cup Yogurt (optional)
- 0.5 cup Toasted Hazelnuts
Instructions
- Preparation: Gather all ingredients and rinse the pearl barley under cold water using a fine mesh sieve to remove any impurities.
- Combine Liquids: In a medium saucepan, mix 2.5 cups of water with 2 cups of oat milk over medium heat.
- Add Ingredients: Stir in the rinsed pearl barley, grated apple, kosher salt, and 1 teaspoon ground cinnamon into the saucepan.
- Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 45 minutes, stirring occasionally to prevent sticking.
- Prepare Topping Apples: While the porridge cooks, quarter, core, and chop the remaining apple(s) for sautéing.
- Sauté Apples: In a non-stick skillet, combine the chopped apples with 1/4 cup of water, 2 tablespoons honey, and 0.5 teaspoon of ground cinnamon. Cook over medium heat for 2-3 minutes until the apples soften and release their juices.
- Serve: Spoon the creamy barley porridge into bowls. Top generously with the sautéed apples, a dollop of yogurt if using, and sprinkle with toasted hazelnuts for crunch and flavor.
Notes
- Adjust water and milk quantity to achieve your preferred porridge consistency.
- Use any type of milk as preferred; oat milk adds creaminess and a subtle flavor.
- Honey sweetness can be adjusted or substituted with maple syrup or other sweeteners.
- Toasted hazelnuts add texture but can be replaced with other nuts or seeds.
- For a vegan option, omit the yogurt or use a plant-based yogurt.
- Barley takes longer to cook than oats; soaking barley overnight can reduce cooking time.
