Barley Porridge

Barley porridge [Photograph: Carrie Vasios]

Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit.

Note: To cook barley, combine 1 cup pearled barley with 3 cups water and 1/2 teaspoon salt. Bring to a boil then reduce heat and simmer until barley is tender, about 40 minutes. Drain.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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Barley Porridge

About This Recipe

Yield:serves 2
Special equipment:medium saucepan
This recipe appears in: Wake and Bake: Barley Porridge


  • 2 cups cooked barley (see note)
  • 1/2 cup milk
  • 2 teaspoons brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons chopped toasted walnuts
  • Heavy cream
  • Fresh fruit for serving


  1. 1

    Combine barley, milk, brown sugar, and cinnamon in a medium saucepan over medium heat. Cook, stirring occasionally, until milk has almost been all absorbed, about 15 minutes. Divide barley between two bowls. Top with chopped walnuts, a generous drizzle of heavy cream, and chopped fresh fruit if desired.

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