Description

This delicious creamy barley porridge with apples is a comforting and wholesome breakfast option perfect for cozy mornings. It combines chewy pearl barley cooked to perfection with the natural sweetness and warmth of apples, cinnamon, and honey. Topped with sautéed apples, crunchy toasted hazelnuts, and optional yogurt for extra creaminess, this recipe balances textures and flavors beautifully while providing a nourishing start to your day.

Ingredients

Scale

Base Ingredients

2.5 cups Water
2 cups Oat Milk
1 cup Pearl Barley, rinsed
1 tsp Kosher Salt

Fruit and Flavorings

2 medium Apples (1 grated for the porridge, 1 chopped for topping)
1.5 tsp Ground Cinnamon (divided)
2 tbsp Honey

Toppings

1 cup Yogurt (optional)
0.5 cup Toasted Hazelnuts

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Instructions

Prepare the liquid base: In a medium saucepan, combine 2 ½ cups of water and 2 cups of oat milk over medium heat to prepare the cooking liquid for the barley.
Rinse the barley: Rinse 1 cup of pearl barley in a fine mesh sieve under cold water to remove any debris or excess starch.
Combine ingredients for porridge: Add the rinsed barley, 1 grated apple, 1 tsp kosher salt, and 1 tsp ground cinnamon into the saucepan with the liquid. Stir in 2 tablespoons of honey to sweeten the mixture.
Cook the porridge: Bring the mixture to a gentle simmer, then reduce heat to low. Cover the saucepan and let it cook for about 45 minutes, stirring occasionally, until the barley is tender and the porridge is creamy.
Prepare sautéed apples: While the porridge cooks, quarter, core, and chop the remaining apple(s). In a non-stick skillet, combine the chopped apples with ¼ cup of water and ½ tsp of ground cinnamon. Cook over medium heat for 2-3 minutes until the apples are slightly softened.
Serve: Spoon the creamy barley porridge into bowls. Generously top each serving with the warm sautéed apples, a dollop of yogurt if desired, and sprinkle with toasted hazelnuts for added crunch and flavor.

Notes

Adjust the water and oat milk ratio depending on your preferred porridge consistency.
Substitute oat milk with any other non-dairy or regular milk per preference.
Honey amount can be adjusted for sweetness or omitted for a less sweet option.
To toast hazelnuts, bake at 350°F (175°C) for about 8-10 minutes until fragrant and lightly browned.
The yogurt topping is optional but adds a nice creaminess and tang to balance the sweetness.