Breakfast Barley - The Lemon Bowl
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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.
Course Breakfast
Cuisine American
Keyword barley
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4
Calories 384kcal
Author Liz DellaCroce


  • 2 cups cooked barley I used Bob's Red Mill whole hull-less barley
  • 1 tablespoon cinnamon
  • 1/4 teaspoon cloves
  • 1 pinch salt if you didn' salt barley during cooking process
  • 2 medium apples diced
  • 1/4 cup walnuts chopped
  • 1/4 cup dried cherries
  • 1/4 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: 384kcal | Carbohydrates: 70.4g | Protein: 9.1g | Fat: 8.6g | Saturated Fat: 0.8g | Polyunsaturated Fat: 7.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 7mg | Fiber: 15.9g | Sugar: 25g