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barley porridge in a cereal bowl topped with fresh fruit, granola and maple syrup. Next to it some flours, black coffee and fruits.

Barley Porridge

Author: Katie
If you're tired of the same old oatmeal for breakfast, switch things up with this hearty and nutritious barley porridge recipe. You will fall in love with its creamy texture and the way it keeps your feeling full and nourished all morning long.
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5 from 6 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: International
Servings: 2

Ingredients

  • ⅓ cup pearl barley
  • 1 cup milk of choice
  • 1 cup water
  • 2 tablespoon maple syrup
You can find detailed step-by step-photos above the recipe card.

Instructions

  • Add the barley to a blender and blend until the consistency resembles very course flour (see step-by-step-photos). Alternatively, you could use a food processor or grinder .
    ⅓ cup pearl barley
  • Heat the ground barley together with all of the other ingredients in a small saucepan over low heat.
    1 cup milk of choice, 1 cup water, 2 tablespoon maple syrup
  • Cover with a lid and let simmer for 20-25 minutes on low to very low heat. Stir every so often with a whisk or wooden spoon to break up any lumps and prevent the barley from sticking to the bottom of the pan.
  • Take the porridge off the heat and let sit for 5 minutes. It will continue thickening when cooling.
  • Adjust consistency. Add a splash of milk for a thinner porridge or for a thicker texture, remove the lid and let simmer a couple of minutes longer.
  • Taste and adjust sweetness. Add more maple syrup for a sweeter porridge.
  • Add toppings of choice and enjoy!

Video

Notes

    To prevent the porridge from boiling over:
    • 1. make sure to use a pot that is large enough
    • 2. lower the heat to a gentle simmer once the barley comes to a boil
    • 3. stir occasionally as it cooks
    • 4. slightly loosen the lid which will allow some of the steam to escape
     
    Instant Pot Barley Porridge
    • Add the blended barley, water, milk and maple syrup to the IP, give it a good stir
    • Seal the lid and close the pressure valve
    • Pressure cook on low for 4 minutes, followed by 5 min of natural release
    • Then carefully quick release, stir to break up any lumps
    • If the porridge is too watery, set the IP on saute and continue cooking without the lid until it thickens.
     
    Do I need to blend the barley?
    • Not necessarily. BUT if you want a true "porridge like", creamy texture, then yes. If you don't mind the barley porrige being chewier and chunkier (see picture above) then you can use the barley as is. 
    • When using whole barley, you'll need more liquid: for ⅓ cup of barley, use 1 cup of milk and 1,5 cups of water and let simmer on low for 30-35 minutes. 
    • If the porridge is too watery, continue cooking without the lid until it thickens.
     

    Nutrition

    Serving: 1. | Calories: 208kcal | Carbohydrates: 44g | Protein: 5g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 66mg | Potassium: 175mg | Fiber: 6g | Sugar: 16g | Vitamin A: 253IU | Calcium: 197mg | Iron: 2mg
    All nutritional information is based on third-party calculations and should be considered estimates.
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