Whether you’re a lover or a skeptic of hot breakfast cereals, allow me to persuade you to try this barley porridge! I have largely fallen into the skeptic category, and with the exception of some baked oatmeals and occasionally Cream of Wheat (which I inexplicably MUST serve with grapefruit) I’m not a frequent consumer of hot cereals. That has changed! This barley porridge is, hands down, my favorite breakfast porridge to date. The barley is cooked to a lovely chewy texture I can only describe as “al dente”. If you’ve been a victim of bland, pasty, gummy oatmeal- this is not that! Barley has a nutty flavor that is mild and cozy.
This comforting porridge is definitely going to become a go-to easy breakfast option for me, especially in the winter season when I am thoroughly opposed to cold breakfast. If you’re in search of new healthy breakfast recipes, make sure you add this simple recipe to your list.
If you’re curious about the health benefits of consuming barley, check out this article.
Tools & Equipment for Barley Porridge
- Medium saucepan
- Liquid measuring cup
- Measuring cups & spoons
- Bowls, for serving
Ingredients for Barley Porridge
- Pearl barley: this is my preferred form of barley for porridge, but there are other options. See below for more details.
- Water: 3 cups of water to 1 cup dry pearl barley
- Cinnamon stick: boil with the barley to infuse some flavor!
- Pinch of sea salt or kosher salt
- Milk (I use whole milk, but use your choice of milk).
- Brown sugar or honey, for serving: the porridge itself isn’t sweetened, so these toppings add a nice touch of sweetness.
- Toppings of your choice: fresh fruit, nuts, etc: see below for more suggestions!
- Half and half and cream for topping, optional
The Process: How to Make Barley Porridge
Bring water to a boil in a medium saucepan. Add barley, cinnamon stick and a pinch of salt. Cover pot and reduce to medium-low heat, simmering until the barley are puffy and water is nearly all absorbed, about 40 minutes. Remove the cinnamon stick.
A note: if you end up with a little excess water after the barley is cooked to perfection, simply pour the extra off. There shouldn’t be much!
Stir milk into the hot porridge, until it looks a little creamy (but not enough that it gets watery).
Scoop porridge into bowls and top as desired with sugar, fruit, nuts, cream or other toppings.
Alternatively, you can stir sugar, honey or maple syrup directly into the porridge for a more even sweetening. I don’t find that it needs a lot of sugar, but I do love a little brown sugar as a topping!
Enjoy this hearty porridge fresh!
Frequently Asked Questions
Can I Use Another Form Of Barley?
Yes you can! In fact, if you’re trying to up your consumption of whole grains, opt for hulled barley instead of pearled barley. The difference between these barley grains is that for hulled barely, only the outer hull is removed. For pearl barley, the bran is removed as well (This is why it’s not technically a whole grain any longer.)
The preparation for hulled barley is different. You’ll need to soak your barley in about 3 cups water (to 1 cup hulled barley) for a few hours, or up to overnight, before cooking, and your cooking time will likely need to be increased as well.
You may also encounter other forms of quick barley, like barley cereal or barley flakes. You can use these as well! Check the packaging for guidance on how much water to use, as they may absorb more water, and the cook time will be less as well.
What Else Can I Top My Porridge With?
My favorites are berries, pecans, brown sugar and heavy cream!
You can add any fresh or frozen fruit (let frozen fruit thaw on the counter first). Or try chopped nuts, such as pecans, walnuts, or pistachios, or coconut flakes or chocolate chips.
Drizzle on a little peanut butter or almond butter!
Alternatives
If you don’t drink cow’s milk, feel free to substitute for a plant-based milk like coconut milk or unsweetened almond milk. Coconut milk will likely make for a creamier porridge, so that would be my first choice as a great alternative to whole milk!
You can also absolutely use goat’s milk, etc. if you prefer.
How Should I Store Leftover Barley Porridge?
If you want to make a big batch (who doesn’t love a quick hearty breakfast on hand), you can store leftovers in an airtight container in the fridge for several days. The best way to reheat it is on the stove: Place the amount you wish to use in a small saucepan, add a little water or milk, then reheat until hot over medium heat, stirring frequently.
Alternatively, you can heat it in the microwave.
Barley Porridge
Ingredients
- 1 cup pearl barley
- 3 cups water
- 1/2 tsp kosher salt or fine sea salt
- 1 small cinnamon stick
- 1/4-1/2 cup whole milk
- Brown sugar or honey for topping
- Optional toppings: fruit berries, nuts, nut butters, chocolate chips, raisins
Instructions
- Bring water to a boil in a medium saucepan. Add barley, cinnamon stick and a pinch of salt.
- Cover pot and reduce to medium-low heat, simmering until the barley are puffy and water is nearly all absorbed, about 40 minutes. Remove the cinnamon stick.
- Stir milk into the hot porridge, until it looks a little creamy (but not enough that it gets watery).
- Scoop porridge into bowls and top as desired with sugar, fruit, nuts, cream or other toppings.
- Alternatively, you can stir sugar, honey or maple syrup directly into the porridge for a more even sweetening. I don't find that it needs a lot of sugar, but I do love a little brown sugar as a topping!
- Enjoy this hearty porridge fresh!
Notes
Pin for Later:
What Should I Make Next?
Try a classic Finnish Oven Pancake (Pannukakku!)
Did you make this recipe? Let me know how it went in the comments! If you share on Instagram, please tag me at @sisuhomemaker. And I always love to hear from you- send questions, comments, concerns, etc to carol@sisuhomemaker.com!
i’m curious if prepared barley can be “puffed” incorporating a quick fry method step to make a cold crunchy breakfast cereal, much like rice can be?
I haven’t tried this, but I believe that if you begin with pearl barley or another “quick” barley, that should work. Let me know if you do it!