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!
Barley Porridge w. Maple Glazed Almonds & Blood Orange
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 🙂
