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Breakfast Barley with Fruit and Nuts

    Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast – perfect for cold mornings.

    Breakfast Barley The Lemon Bowl

    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 - The Lemon Bowl

    Breakfast Barley with Fruit and Nuts

    5 stars average
    Chewy, nutty barley is topped with fruit, nuts and a hint of cinnamon to create a hearty and satisfying breakfast – perfect for cold mornings.
    PREP: 5 mins
    COOK: 3 mins
    TOTAL: 8 mins
    Servings: 4


    • 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)


    • 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.


    Cooking for one? Cut the recipe down and warm in the microwave to save on dishes.


    Calories: 384kcalCarbohydrates: 70.4gProtein: 9.1gFat: 8.6gSaturated Fat: 0.8gPolyunsaturated Fat: 7.8gTrans Fat: 0gCholesterol: 0mgSodium: 7mgFiber: 15.9gSugar: 25g

    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:


    1. Using hulled barley mixed with baked fruits compote is delicious- just like a fruit cobbler only a bit healthier. Barley makes wonderful salads as well : just add a nice dressing of apple cider vinegar and toasted sesame oil ! Thank you for sharing this information about using hulled barley: again, thank you.

    2. 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.

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