Breakfast Barley
Warm Breakfast Barley is an easy to make alternative to cereal or oatmeal. This breakfast porridge bowl is heart-healthy and fiber-rich, filled with blueberries and natural sweetness from dates.
Servings 4 servings
Calories 166kcal
Ingredients
- 1 cup orange juice
- 1 cup coconut water
- 1 cup pearled barley
- 2 tablespoons dried blueberries
- 4 Medjool dates pits removed and chopped
- 1 small cinnamon stick
- Pinch salt or to taste
- 1/2 teaspoon vanilla extract
Instructions
- Bring coconut water and orange juice to a boil in a medium saucepan over medium heat. Add the barley, dried blueberries, dates, cinnamon stick, and salt. Bring the mixture to a boil, cover, reduce the heat to medium-low, and cook for 45 minutes.
- If the barley isn't tender after 45 minutes, add up to an additional ½ cup liquid (water, orange juice, or coconut water) and cook for another 10 minutes.
- Remove the cinnamon stick before serving. Stir in vanilla extract.
Notes
If you can't find coconut water, use regular filtered tap water instead.
Can be served hot, warm, or cold from the fridge.
Store leftovers in an airtight container in the fridge up to 5 days. For longer storage, place it in a freezer-safe container and store in the freezer for up to 3 months.
Nutrition
Calories: 166kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 70mg | Potassium: 642mg | Fiber: 4g | Sugar: 27g | Vitamin A: 173IU | Vitamin C: 32mg | Calcium: 64mg | Iron: 2mg
