Breakfast Barley with Fruit and Nuts

5 stars from 1 vote

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 from 1 vote
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
REVIEW PRINT
Servings: 4

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.

Notes

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

Nutrition

Calories: 384kcalCarbohydrates: 70.4gProtein: 9.1gFat: 8.6gSaturated Fat: 0.8gPolyunsaturated Fat: 7.8gTrans Fat: 0gCholesterol: 0mgSodium: 7mgFiber: 15.9gSugar: 25g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

10 thoughts on “Breakfast Barley with Fruit and Nuts”

  1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Did you try this? How did it go?




This site uses Akismet to reduce spam. Learn how your comment data is processed.