30-Minute Creamy Barley Breakfast Porridge

An image of Easy Barley Porridge topped mixed berries, figs and pecans. The porridge is in a grey bowl with a spoon in the middle. The bowl is sitting on a white backdrop with pecans sprinkled around.

30-Minute Creamy Barley Breakfast Porridge

Simple and delicious barley porridge made with pearl barley, almond milk and maple syrup. A vegan recipe that's a great swap from traditional oatmeal. Barley porridge offers a deep, wheaty, full-bodied flavour that's so comforting.

Course Breakfast

Cuisine refined-sugar free, soy-free

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 396kcal

Author Hannah Sunderani

Ingredients

1 cup pearl barley
3 cup almond milk plus more if needed
4 tbsp maple syrup or to taste
1 pinch salt
2 cups frozen mixed berries , optional for topping

US Customary - Metric

Instructions

Pulse barley in your blender until coarsely chopped (so that all the grains are broken, but not powdered).
Transfer the chopped barley to a medium saucepan and pour in the almond milk, maple syrup and salt.
Turn heat to medium-high and bring the porridge to a boil, then reduce the heat to medium-low so it's simmering. Cook the porridge, stirring occasionally until it's soft, thickened, and pleasantly chewy, 25-30 minutes. (Add splashes more almond milk while cooking to thin, if desired, for preferred consistency).
Transfer the barley porridge to bowls and top each with 1/2 cup thawed red berries. Also optional to add chopped pecans for crunch!

Notes

Recipe will keep for up to 5 days. Store in the fridge in an air-tight container.

Recipe can also be frozen for up to 3 months. I like to portion the porridge into individual air-tight containers to freeze. Reheat in the microwave.

Instead of mixed berries, try topping this barley porridge with Apple Compote or Apple Butter.

Nutritional information is a rough estimate.

Nutrition