Description
This Creamy Barley Porridge with Apples recipe offers a warm, comforting breakfast perfect for cozy mornings. Made with pearl barley cooked in a blend of water and oat milk, it’s flavored with cinnamon and honey, and topped with sautéed apples, creamy yogurt, and crunchy toasted hazelnuts for texture and depth.
Ingredients
Scale
Liquids
- 2.5 cups Water
- 2 cups Oat Milk
Grains
- 1 cup Pearl Barley (rinsed)
Fruits
- 2 medium Apples (1 grated, 1 quartered and chopped)
Spices & Sweeteners
- 1 tsp Kosher Salt
- 1.5 tsp Ground Cinnamon (divided)
- 2 tbsp Honey
Toppings
- 1 cup Yogurt (optional)
- 0.5 cup Toasted Hazelnuts
Instructions
- Preparation: Gather all ingredients and rinse the pearl barley thoroughly under cold water to remove any impurities.
- Combine Liquids: In a medium saucepan, mix 2 ½ cups of water with 2 cups of oat milk and place over medium heat.
- Add Barley and Flavorings: Add the rinsed pearl barley, grated apple, 1 tsp kosher salt, and 1 tsp ground cinnamon to the saucepan.
- Cook Porridge: Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for about 45 minutes until the barley is tender and porridge is creamy.
- Prepare Sautéed Apples: While the porridge cooks, quarter, core, and chop the remaining apple(s). In a non-stick skillet, add the chopped apples, ¼ cup water, and ½ tsp cinnamon. Cook over medium heat for 2-3 minutes until the apples soften slightly.
- Assemble and Serve: Spoon the creamy barley porridge into bowls, then generously top with the sautéed apples, a dollop of yogurt if using, and toasted hazelnuts for crunch and flavor.
Notes
- To adjust porridge consistency, add more water or oat milk during cooking.
- Honey sweetness can be adjusted or substituted with maple syrup or other sweeteners.
- Use any non-dairy milk or regular milk as preferred.
- Toasted hazelnuts add crunch, but you can substitute with other nuts or seeds.
- For a vegan option, omit yogurt or use a plant-based yogurt alternative.
