Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast – perfect for cold mornings.
Oatmeal is my go-to breakfast grain but after making a big batch of barley recently I figured it was time to think outside of the bowl. If you’ve never cooked barley before, I urge you to make an extra batch and save some for my Black Bean and Barley Salad while you’re at it.
Time Saving Tip: Prepare a large batch of barley in your rice cooker and walk away! Use throughout the week sprinkled in soups, salads and more.
We love using whole hull-less barley but any barley will work. As always, this recipe is more of a method than a strict rule book so get creative. Are you a pecan family? Use those instead of walnuts. No dried cherrieson hand? Add raisins. Sick of apples? Go bananas!
No matter how you top your breakfast barley, a warm, cozy and healthy breakfast will keep you and your family energized for hours.
Your spoon is waiting.
- 2 cups cooked barley (I used Bob's Red Mill whole hull-less barley)
- 1 tablespoon cinnamon
- ¼ teaspoon cloves
- pinch salt (if you didn't salt barley during cooking process)
- 2 medium apples - diced
- ¼ cup walnuts - chopped
- ¼ cup dried cherries
- ¼ cup pure maple syrup
- milk to serve - optional
- Combine all ingredients in a medium sauce pot heated over medium heat.
- Stir frequently until warmed through, about 2-3 minutes.
- Pour into four bowls and serve with milk if desired.