Description

A warming and creamy barley porridge infused with the natural sweetness of apples and warming spices, perfect for cozy mornings. This comforting dish combines tender pearl barley cooked in oat milk and water, with grated apples blended into the porridge and sautéed apple chunks on top, finished with crunchy toasted hazelnuts and a dollop of yogurt for extra creaminess.

Ingredients

Scale

Liquid Ingredients

2.5 cups Water
2 cups Oat Milk
2 tbsp Honey
¼ cup Water (for sautéing apples)

Dry Ingredients

1 cup Pearl Barley (rinsed)
1 tsp Kosher Salt
1.5 tsp Ground Cinnamon (divided)

Fruits

2 medium Apples (1 grated, 1 chopped for sautéing)

Toppings

1 cup Yogurt (optional)
0.5 cup Toasted Hazelnuts

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Instructions

Preparation: Gather all ingredients and prepare the apples by grating one and chopping the other for sautéing.
Combine Liquids: In a medium saucepan, combine 2 ½ cups of water and 2 cups of oat milk over medium heat to start warming the liquid base.
Rinse Barley: Thoroughly rinse 1 cup of pearl barley under cold running water using a fine mesh sieve to remove any impurities before cooking.
Add Ingredients: Add the rinsed pearl barley, grated apple, 1 tsp kosher salt, and 1 tsp ground cinnamon to the saucepan with the liquids.
Simmer: Bring the mixture to a gentle simmer, then lower the heat to low. Cover the saucepan and let cook for about 45 minutes until the barley is tender and creamy.
Prepare Apples: While the porridge cooks, quarter, core, and chop the remaining apple for sautéing.
Sauté Apples: In a non-stick skillet, add the chopped apples, ¼ cup water, and ½ tsp cinnamon. Cook over medium heat for 2 to 3 minutes until the apples are slightly softened and infused with cinnamon.
Serve: Spoon the creamy barley porridge into bowls. Top generously with the sautéed apples, a spoonful of yogurt if using, and sprinkle with toasted hazelnuts.

Notes

Adjust the water and oat milk ratio to achieve desired porridge consistency.
Use any type of milk or non-dairy alternative as preferred.
Honey sweetness can be adjusted or substituted with maple syrup or another sweetener.
For a vegan option, omit yogurt or use a plant-based yogurt.
Toast hazelnuts in a dry pan for a few minutes until fragrant before sprinkling on top.
Cooking times may vary depending on the pearl barley brand; ensure barley is fully tender before serving.