Description
Enjoy a warm and creamy barley porridge infused with cinnamon and sweetened apples, perfect for cozy mornings. This comforting dish combines chewy pearl barley with creamy oat milk, grated and sautéed apples, and crunchy toasted hazelnuts for a delightful breakfast experience.
Ingredients
Scale
Base Ingredients
- 2.5 cups Water
- 2 cups Oat Milk (or any non-dairy/regular milk)
- 1 cup Pearl Barley (rinsed)
- 1 tsp Kosher Salt
- 1.5 tsp Ground Cinnamon (divided)
- 2 tbsp Honey
Fruit
- 2 medium Apples (one grated, remaining chopped)
Toppings
- 1 cup Yogurt (optional)
- 0.5 cup Toasted Hazelnuts
Instructions
- Preparation: Gather all ingredients and rinse the pearl barley thoroughly under cold running water using a fine mesh sieve to remove impurities.
- Combine Liquids: In a medium saucepan, mix 2.5 cups of water and 2 cups of oat milk. Place over medium heat to warm the liquid base.
- Add Barley and Flavorings: Add the rinsed pearl barley, grated apple, 1 tsp kosher salt, 1 tsp ground cinnamon, and 2 tbsp honey to the saucepan. Stir gently to combine all ingredients evenly.
- Cook the Porridge: Bring the mixture to a gentle simmer, then reduce heat to low, cover the saucepan, and cook for approximately 45 minutes until barley is tender and porridge has thickened.
- Prepare Sautéed Apples: While the porridge cooks, quarter, core, and chop the remaining apples. In a non-stick skillet, combine chopped apples, 1/4 cup water, and 1/2 tsp ground cinnamon. Sauté over medium heat for 2-3 minutes until apples are slightly softened and infused with cinnamon.
- Serve: Spoon the creamy barley porridge into individual bowls. Top generously with the warm sautéed apples, a dollop of yogurt if using, and sprinkle toasted hazelnuts on top for added crunch and flavor.
Notes
- You can substitute oat milk with any preferred milk, including almond or cow’s milk.
- Adjust the amount of honey based on your preferred sweetness level.
- To toast hazelnuts, spread them in a dry pan over medium heat for 5-7 minutes until fragrant, stirring frequently to prevent burning.
- This porridge can be made vegan by omitting yogurt or using a plant-based alternative.
- Store leftovers refrigerated and reheat gently with a splash of milk or water to restore creaminess.
