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