Our family has been making a variation of this barley porridge for years. We first had it at a family friend’s house and it has now become a staple for simple hearty breakfasts. This version is perfect for summer’s peaches. In the winter, you can add apples or dried fruit before cooking overnight. This recipe is for 2 large or 3 small portions. It scales up easy to feed a crowd. The peaches and cream porridge is creamy, sweet and is a hearty way to start your day. —Caitlin Tallar
Pearled barley (rinsed)
Steel cut oats
Turbinado sugar (raw sugar, brown sugar also works here)
Milk (2% or whole)
Milk (or to your liking)
In This Recipe
Add rinsed pearled barley, steel cut oats, sugar, salt, milk and water in the bowl of a slow cooker.
Turn slow cooker on low for 8 hours.
Wake up to cooked porridge. Stir in vanilla and cardamom to slow cooker.
Divide into bowls. Top with peach slices and a splash or more of milk.