Pot Barley Porridge

This recipe contains all ingredients you can find on our shelves. Pot barley, cashews, shredded coconut, and raisins, and spiced with cinnamon and ginger, this one-pot barley porridge is filling and puts a nice spin on your usual warm breakfast bowl.

1/2 cup pot barley
1 1/2 cups water
1 cup cashew milk (or sub your favourite plant-milk, or dairy if you are not vegan/dairy-free)
1/4 cup canned coconut milk
1/2 cup raisins
1/4 cup shredded unsweetened coconut
1/4 cup chopped cashews
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger

For serving:
*milk of choice
*sweetener of choice
*shredded toasted coconut (Place coconut on baking sheet and toast under broiler for a few minutes until golden brown.)
*fresh fruit, such as blueberries, peaches, mango, plums

1. Combine the barley and water in a medium saucepan and bring to a boil. Turn heat down to medium low and simmer for about 20 to 25 minutes, until most of the water is absorbed.
2. Add the remaining ingredients and simmer for another 25 minutes, stirring occasionally, until the barley is soft and chewy and the porridge is creamy.
3. Serve topped with your choice of milk and sweetener, toasted coconut, and seasonal fruit, such as blueberries, peaches, mango, or plums.

Leave a comment

Name .
Message .

Please note, comments must be approved before they are published