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
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 4
Calories 384 kcal
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


  1. Combine all ingredients in a medium sauce pot heated over medium heat.
  2. Stir frequently until warmed through, about 2-3 minutes.
  3. Pour into four bowls and serve with milk if desired.

Recipe Notes

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

Nutrition Facts
Breakfast Barley with Fruit and Nuts
Amount Per Serving
Calories 384 Calories from Fat 77
% Daily Value*
Total Fat 8.6g 13%
Saturated Fat 0.8g 4%
Polyunsaturated Fat 7.8g
Sodium 7mg 0%
Total Carbohydrates 70.4g 23%
Dietary Fiber 15.9g 64%
Sugars 25g
Protein 9.1g 18%
* Percent Daily Values are based on a 2000 calorie diet.