Description
A warm and comforting creamy barley porridge infused with the sweetness and spice of apples and cinnamon, topped with sautéed apples, yogurt, and crunchy toasted hazelnuts—perfect for cozy mornings.
Ingredients
Scale
Base Ingredients
- 2.5 cups Water
- 2 cups Oat Milk
- 1 cup Pearl Barley (rinsed)
- 1 tsp Kosher Salt
Flavorings & Sweeteners
- 1.5 tsp Ground Cinnamon (divided)
- 2 tbsp Honey
Apples
- 2 medium Apples (1 grated for porridge, 1 chopped for topping)
Toppings
- 1 cup Yogurt (optional)
- 0.5 cup Toasted Hazelnuts
Instructions
- Prepare Base Liquids: In a medium saucepan, combine 2.5 cups of water and 2 cups of oat milk over medium heat to create a creamy cooking base for the barley.
- Rinse Barley: Thoroughly rinse 1 cup of pearl barley under cold water using a fine mesh sieve to remove any impurities or debris.
- Add Ingredients to Pot: Add the rinsed barley to the saucepan along with 1 grated apple, 1 tsp kosher salt, and 1 tsp ground cinnamon to infuse the porridge with natural sweetness and spice.
- Simmer the Porridge: Bring the mixture to a gentle simmer, then reduce heat to low. Cover and cook for about 45 minutes until the barley is tender and creamy, stirring occasionally to prevent sticking.
- Prepare Apple Topping: While the porridge cooks, quarter, core, and chop the remaining apple. In a non-stick skillet, combine the chopped apples with 1/4 cup water and 1/2 tsp ground cinnamon. Cook over medium heat for 2–3 minutes until slightly softened and fragrant.
- Spoon and Assemble: Spoon the hot creamy barley porridge into bowls. Generously top each serving with the sautéed cinnamon apples, a dollop of yogurt for tang and creaminess, and sprinkle toasted hazelnuts for crunch and nutty flavor.
Notes
- Adjust water quantity for desired porridge thickness.
- Oat milk can be substituted with any other milk or non-dairy alternative.
- Honey sweetness can be modified according to taste preferences.
- Yogurt topping is optional but adds a nice tangy contrast.
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant and golden.
