Description

This delicious creamy barley porridge with apples is a warm and comforting breakfast perfect for cozy mornings. The combination of pearl barley cooked with oat milk and water creates a creamy texture, while grated apple and cinnamon add natural sweetness and spice. Topped with sautéed apples, yogurt, and toasted hazelnuts, this porridge offers a delightful balance of creaminess, fruitiness, and crunch.

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, 1 quartered, cored, and chopped)
1.5 tsp Ground Cinnamon (divided)
2 tbsp Honey

Toppings

1 cup Yogurt (optional)
0.5 cup Toasted Hazelnuts

Cook Mode Prevent your screen from going dark

Instructions

Preparation: Gather all ingredients and have them ready. Grate one apple and chop the other for later sautéing.
Combine liquids: In a medium saucepan, mix 2 ½ cups water and 2 cups oat milk over medium heat to create the cooking base.
Rinse barley: Rinse 1 cup pearl barley thoroughly under cold water using a fine mesh sieve to remove any impurities and excess starch.
Add ingredients to saucepan: Add the rinsed barley, grated apple, 1 tsp kosher salt, and 1 tsp ground cinnamon to the saucepan with liquids.
Cook porridge: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for about 45 minutes until barley is tender and porridge has thickened.
Prepare apples for topping: While the barley cooks, quarter, core, and chop the remaining apple to prepare for sautéing.
Sauté apples: In a non-stick skillet, combine chopped apples, ¼ cup water, ½ tsp ground cinnamon, and 2 tbsp honey. Cook over medium heat for 2-3 minutes until apples are soft but still hold some shape.
Assemble and serve: Spoon the creamy barley porridge into bowls, then generously top with the sautéed apples, a dollop of yogurt (optional), and sprinkle with toasted hazelnuts for added texture and flavor.

Notes

Adjust the amount of water and oat milk depending on desired porridge consistency.
Use gluten-free barley if you need to keep the dish gluten-free.
Substitute oat milk with any other milk or plant-based alternative as preferred.
Honey can be replaced with maple syrup or agave for a different sweetener.
To toast hazelnuts, dry roast in a pan over medium heat for 5-7 minutes until golden and fragrant.