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 cherries on 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.
Breakfast Barley with Fruit and Nuts
Ingredients
- 2 cups cooked barley (I used Bob’s Red Mill whole hull-less barley)
- 1 tablespoon cinnamon
- ¼ teaspoon cloves
- 1 pinch salt (if you didn’ 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)
Instructions
- 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.
Made this with barley I had leftover, and it was fabulous! I had it hot, and he ate his cold. Both of us loved it. Now I’m trying to decide on the next flavor profile I want to try.
Good website! I really love how it is easy on my eyes and the data are well written. I’m wondering how I might be notified whenever a new post has been made. I have subscribed to your feed which must do the trick! Have a great day!
what a great idea! I have a big bag of barley and I’ve been struggling to find uses for it. :)
It was so good and such a nice change from oatmeal. Much chewier!!
This is a great switch from oatmeal! I’ll have to switch up my mornings with this!
I’ve never had barley this way before. Recently saw a risotto recipe using barley. Love how creative people get with ingredients! Very nice :-)
I’ve always had barley as just a side or an addition to soups – never for breakfast! Definitely going to have to give this one a go!
Same here, Peggy!! It was so good at breakfast – I love the added chewy texture.
Mmmmmm I love all of those add ins :)
Me too.. I love adding lots of different toppings. :)