Looking something cozy and nourishing for breakfast that is a change from the basic bowl of oatmeal? This Creamy Barley Breakfast Porridge is just the thing...hearty pearl barley is briefly toasted in butter and then simmered in a mixture of water, milk, cinnamon and vanilla until creamy and tender. Finished with just the right amount of brown sugar, this nutritious, homey breakfast is sure to become a new favorite.
It's like a warm hug to start your day!
And best of all, this comforting bowl of goodness is easy to prepare and can even be made ahead of time. Just reheat, top and enjoy.
Why This Recipe Works
- It's made with delicious and nutrient-rich pearl barley which becomes exceptionally creamy when simmered in a mixture of milk and water.
- The barley grains are toasted in butter briefly for extra flavor and richness.
- This porridge is simply flavored with vanilla, cinnamon and brown sugar....all the cozy basics.
- It only takes 40 minutes to cook (mostly hands off with an occasional stir here and there) but can also be made ahead for busy weekday mornings.
What Makes This Recipe Nordic/Scandinavian?
Barley has been an important crop in Scandinavia since the stone age. It was ground into flour to make bread, cooked to make porridge and malted to be used in the beer making process. It was (and still is) commonly used as food for livestock. Although its popularity as a bread flour waned as wheat became more available, barley is currently enjoying a bit of a renaissance. The New Nordic Cuisine movement has brought a fresh perspective to this ancient grain, highlighting its healthful properties and various culinary uses.
The Ingredients
- This recipe calls for pearl barley (sometimes called medium barley). Barley comes in several different forms and they all have different cooking times. See the FAQs below for a more detailed discussion of the differences between hulled, pearl and instant barley.
- Toasting the barley in a small amount of butter really brings out the toasty, nutty flavor of the grains and makes for a richer porridge over all. It is a short step worth taking! Want to make this recipe vegan? Simply use a vegan butter or coconut oil in place of the butter. Or you can skip the toasting step altogether.
- A combination of water and milk creates a creamy (but not too creamy) base for this porridge. And yes, you can absolutely use a plant-based milk in this recipe!
- Ground cinnamon and vanilla provide the cozy flavor for this comforting porridge, and brown sugar brings just the right amount of sweetness.
How To Make This Recipe
- Melt the butter in a medium saucepan over medium heat. Add the barley and cook, stirring frequently, until the barley becomes toasty and fragrant, about 3 minutes.
- Add the water, milk, cinnamon, vanilla and salt. Stir to combine. Allow the mixture to come to a boil and then reduce to a simmer. Cover and cook, stirring occasionally, until the mixture is thick and creamy and the barley is tender, about 40 minutes. If the porridge is getting too dry or sticking to the bottom if the pan as it cooks, add a little more water.
- Add the brown sugar and stir to combine. Season to taste with salt and more sugar if necessary. Add an additional splash or two of water if the porridge seems dry.
- Spoon into bowls, add any desired toppings and serve!
Expert Tips
- Be sure to use pearl barley (also sometimes labeled medium barley) unless you plan to adjust the cooking times and the amount of liquid in the recipe.
- Don't skip the toasting step! It adds wonderful toasty flavor and an overall richness to the final porridge.
- Stir occasionally as the porridge cooks. This will help it cook evenly and keep it from sticking to the bottom of the saucepan.
- Add additional water as necessary if the porridge is looking too dry or sticking to the bottom of the pan. I will often add a splash or two of water at the end of the cooking time to loosen it up and give it the creamy consistency I'm looking for.
FAQs
Hulled barley is a more whole version of the barley grain with only the outer hull removed. It takes significantly longer to cook (sometimes over an hour) than pearl barley which has both the outer husk and bran layers removed. Quick barley is pre-steamed and takes only 10 or 15 minutes to cook. If you want to use a different kind of barley in this recipe you will have to adjust the cooking times and the amount of liquid accordingly.
Yes! barley is a very healthy grain. It is rich in vitamins, minerals and other beneficial plant compounds and is high in fiber. For a more detailed discussion about the benefits of adding barley to your diet, read this really helpful post.
Once the porridge has cooled, spoon it into an airtight container and store it in the refrigerator for up to 3 days.
Transfer the porridge to a saucepan and add a few tablespoons of water, Warm over low heat until heated through, stirring occasionally and adding more water as necessary to achieve the desired creamy consistency. You can also heat the porridge along with a few tablespoons of water in the microwave until it is warmed through.
Yes! Absolutely. Replace the butter with vegan butter or coconut oil and use a plant-based milk.
Suggest Toppings for Barley Porridge
I love mine with lingonberry preserves and skyr (Icelandic yogurt) or Greek yogurt (see picture above). But the topping options here are truly endless. Here are a few ideas to get you started:
- Sliced bananas and toasted walnuts
- Cubed crisp apples, dried cranberries, toasted hazelnuts and drizzle of maple syrup
- Sliced ripe pears, toasted almonds and a drizzle of honey
- Quartered fresh strawberries (tossed in a little brown sugar) and a dollop of sour cream
- Sliced ripe peaches and a spoonful of creme fraiche
- Homemade blueberry or pear compote and skyr or Greek yogurt
Related Recipes
Looking for more delicious barley recipes? I've got several here on the blog. Here are a few of my favorites:
Creamy Barley Breakfast Porridge
Ingredients
- 1 tablespoon unsalted butter
- 1 cup pearl barley
- Pinch of fine salt
- 1 teaspoon ground cinnamon
- 3 cups water
- 1 cup milk nut, oat or regular milk
- ½ teaspoon vanilla extract
- 3-4 tablespoons packed light brown sugar
Instructions
- Melt the butter in a saucepan over medium heat. Add the pearl barley and cook, stirring frequently, until the barley grains are toasty and fragrant, about 3 minutes.
- Add the salt, cinnamon, water, milk and vanilla extract and bring to a boil. Stir briefly and turn the heat down to low. Cover and simmer, stirring occasionally, until barley is creamy and tender, about 40 minutes. Add additional water as necessary if the porridge becomes too thick or sticks to the bottom of the saucepan.
- Remove from the heat, add the brown sugar and stir to combine. Add additional sugar and/or salt to taste and adjust the consistency as necessary with another splash or two of water. Serve topped with additional milk, cream or other toppings of choice.
Notes
- Add additional water as necessary if the porridge is looking too dry or sticking to the bottom of the pan. I will often add a splash or two of water at the end of the cooking time to loosen it up and give it the creamy consistency I'm looking for.
- To store the porridge: Once the porridge has cooled, spoon it into an airtight container and store it in the refrigerator for up to 3 days.
- To reheat the porridge: Transfer the porridge to a saucepan and add a few tablespoons of water, Warm over low heat until heated through, stirring occasionally and adding more water as necessary to achieve the desired creamy consistency. You can also heat the porridge along with a few tablespoons of water in the microwave until it is warmed through.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Creamy Barley Breakfast Porridge and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Georgette Sorensen
I wonder if you could do this in a crockpot?
Kristi
Hi Georgette,
I haven't tried it but I bet you could! Please let me know if you give it a go!
Kristi
Kelly
This was a super delicious change from oatmeal! I added a bit more salt. Towards the end of cooking I did have to add more milk/water as it thickened so much before the barley was done. I added raisins, apples, and walnuts at the end just long enough for them to heat through and soften a bit. I used maple syrup instead of brown sugar. This recipe is a keeper. Glad I found it. Thank you for posting it!
Kristi
Hi Kelly,
So glad you enjoyed it! Thanks so much for leaving a review.
Kristi