Much like a composed salad, this visually arresting Nordic-inspired bowl of porridge is a delightful way to start the day. But the arrangement of the toppings is more than just pretty; it allows you to customize every bite for a super-tasty breakfast experience.
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 1/2 cups whole milk
- 1 cup barley flakes
- 2 tablespoons light brown sugar
- 1 tablespoon unsalted butter
- Kosher salt
- 1 pint raspberries
- 1 tablespoon light brown sugar
- 1/2 Granny Smith apple, cut into matchsticks
- 2 tablespoons roasted pistachios, chopped
- 4 teaspoons chia seeds, covered in 1 tablespoon water
- 1/4 cup whole milk
- Ground cinnamon, for sprinkling
Instructions
- For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
- For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
- Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.
Nutrition Facts
| Calories | 360 |
| Total Fat | 14 grams |
| Saturated Fat | 5 grams |
| Cholesterol | 20 milligrams |
| Sodium | 360 milligrams |
| Carbohydrates | 46 grams |
| Dietary Fiber | 7 grams |
| Protein | 12 grams |
| Sugar | 16 grams |
Reviews
I substituted oats for barley flakes but still turned out great!
Had to substitute thick cut oatmeal instead but turned out great!