Cinnamon Apple Breakfast Barley
- Yield: 3 servings 1x
Description
Keep leftover barley stored in an airtight container in the refrigerator up to 2 days. Reheat in the microwave or on the stovetop by stirring in 2 tablespoons of milk then heating.
Scale
Ingredients
- 1 cup uncooked pearled barley
- 1/4 cup chopped walnuts
- 2 teaspoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup 1% low-fat milk
- 6 tablespoons chopped fresh apples
Instructions
- Bring 3 cups water to a boil in a medium saucepan over high heat. Add barley, bring water to a boil, and then reduce heat to low. Cover and cook 35 to 40 minutes or until most of liquid is absorbed. Stir in walnuts, brown sugar, cinnamon, and nutmeg. Add ½ cup milk, stirring until mixture is creamy, barley is tender and most of the liquid is absorbed. Add an additional ½ cup milk, if necessary, to reach desired consistency.
- Divide barley evenly among 3 bowls. Top each bowl with apples.
Find it online: https://holleygrainger.com/cinnamon-apple-breakfast-barley/