Simple and delicious barley porridge made creamy with just 3 ingredients. A vegan recipe that's a great swap from traditional oatmeal. Barley porridge offers a deep, wheaty, full-bodied flavour that's so comforting. Enjoy with your favourite fruits and chopped pecans!
Pulse barley in your blender until coarsely chopped (so that all the grains are broken, but not powdered).
Transfer the chopped barley to a medium saucepan and pour in the almond milk, maple syrup and salt.
Turn heat to medium-high and bring the porridge to a boil, then reduce the heat to medium-low so it's simmering. Cook the porridge, stirring occasionally until it's soft, thickened, and pleasantly chewy, 25-30 minutes. (Add splashes more almond milk while cooking to thin, if desired, for preferred consistency).
Transfer the barley porridge to bowls and top each with 1/2 cup thawed red berries. Add sliced figs (optional) and chopped pecans for crunch! Optional to drizzle with more maple syrup to sweeten to taste.
Notes
Recipe will keep for up to 5 days. Store in the fridge in an air-tight container.Recipe can also be frozen for up to 3 months. I like to portion the porridge into individual air-tight containers to freeze. Reheat in the microwave.Instead of mixed berries, try topping this barley porridge with Apple Compote or Apple Butter.Nutritional information is a rough estimate.