Tired of the same old oatmeal for breakfast?

Look no further! Barley is here to spice up your morning routine!

This little grain packs a punch with its nutty flavor and chewy texture.

It’s also packed with fiber (8-9%). And it’s easy to prepare.

I like to make my barley porridge similar to traditional rice porridge. I use a lot of liquid and cook a little longer.

This results in a creamy porridge. It has a sweet, natural vanilla flavor.

But let’s face it, I can’t resist a little crunch and sweetness, so I top it off with maple-glazed almonds and fresh blood oranges.

Klatkager is a traditional Scandinavian treat made from leftover Christmas rice porridge, for those of you who haven’t heard of it.

It’s super easy – just add eggs, flour, and sugar to the cold porridge and fry it in dollops.

For kids and adults alike, it’s a delicious treat.

So I decided to take this concept and make a recipe for barley porridge pancakes.

All you need to do is add eggs and a spoonful of yogurt to the remaining porridge and voila!

A tasty and easy breakfast or evening snack.

I’ve included both recipes below, so go ahead and give them a try.

You won’t be disappointed!

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Table of Contents

Barley Porridge w. Maple Glazed Almonds & Blood Orange

Barley Porridge with Maple Glazed Almonds & Blood Orange + recipe for leftover Porridge Pancakes

Course Breakfast

Servings

Calories 277kcal

Cut open the vanilla pot and scrape out the beans. In a pot mix water, milk, barley and the empty vanilla pod and beans + a pinch of salt. Heat until it boils while stirring and then reduce to a simmer. Put on a lid and stir it every 5 minutes until all the fluid is soaked by the barley (about 40 min). If the barley still is a little to dense add some more milk and let it simmer a few more minutes.
While the porridge is simmering, make the almonds. Place them in a hot pan with a pinch of salt and dry roast for a minute, then take the pan of the heat and add 1 Tbsp of maple syrup. Stir it and use the remaining heat from the pan to give them a brief caramelisation. Place them on a piece of parchment paper to cool. Chop them roughly.
When the porridge is done, remove the cardamom seeds and the vanilla pod. Serve the porridge with slices of blood orange, almonds and a dash of maple syrup

Use a fork to mash the leftover porridge a bit. Stir in the eggs and yoghurt. Heat a skillet on medium heat and add a tsp of oil/butter. Place dollops of barley batter and fry a until golden on both sides.
Serve with blood orange, maple glazed almonds & maple syrup – And I love to add a little extra sour cream on the side and maybe a Tbsp of thick blueberry jam :)

Beautiful mornings require beautiful breakfast – (Aarhus harbour Dec. 2012, 9 am)