Barley Porridge w. Maple Glazed Almonds & Blood Orange

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

Course Breakfast
Servings 2
Calories 277kcal

Ingredients

Barley Porridge w. maple glazed almonds

  • ½ cup whole barley could be replaced w. whole spelt or buckwheat
  • ½ cup water
  • ¾ cup milk
  • 1 vanilla pod
  • 1 tsp sugar optional
  • 4 whole green cardamom beans
  • 1 blood orange or regular orange
  • 4 tbsp almonds
  • 1 tbsp maple syrup + more to serve
  • A pinch or salt

Barley breakfast pancakes

  • 1 portion of barley porridge
  • 2 eggs
  • 2 tbsp thick natural yoghurt or sour cream
  • Oil or butter to fry
  • Maple syrup and orange to serve

Instructions

Barley Porridge w. maple glazed almonds

  • 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

Barley breakfast pancakes

  • 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 🙂

Notes

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

Nutrition

Calories: 277kcal | Carbohydrates: 19g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 175mg | Sodium: 101mg | Potassium: 379mg | Fiber: 3g | Sugar: 14g | Vitamin A: 401IU | Vitamin C: 3mg | Calcium: 206mg | Iron: 2mg