Make Ahead

Peaches and Cream Barley Porridge

August  3, 2019
Photo by Caitlin Tallar
Author Notes

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

  • Prep time 5 minutes
  • Cook time 8 hours
  • Serves 2-3
Ingredients
  • For cooking
  • 1/4 cup Pearled barley (rinsed)
  • 1/4 cup Steel cut oats
  • 1/4 cup Turbinado sugar (raw sugar, brown sugar also works here)
  • 1 cup Milk (2% or whole)
  • 1 cup Water
  • For serving
  • 1 Peach (large)
  • 1/2 cup Milk (or to your liking)
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Cardamom
In This Recipe
Directions
  1. Add rinsed pearled barley, steel cut oats, sugar, salt, milk and water in the bowl of a slow cooker.
  2. Turn slow cooker on low for 8 hours.
  3. Wake up to cooked porridge. Stir in vanilla and cardamom to slow cooker.
  4. Divide into bowls. Top with peach slices and a splash or more of milk.
  5. Enjoy for breakfast all summer long.

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