Breakfast should always be a delicious way to start the day! And with this easy barley breakfast pudding recipe, really great things can happen!
Barley Breakfast Pudding
Have you ever tried barley for breakfast? It’s a great replacement for oatmeal and even rice, if you’re not a big fan of those. This barley breakfast pudding has lots of flavors and a chunky texture and it will keep you full for a long time.
I like making individual cups of this recipe but making a large bowl for the whole family is an easier and faster way. I just love decorating each cup and it’s also easy for my daughter to just grab one and eat at breakfast. This barley breakfast pudding is super easy to make and to make things easier, soak the barley in water the night before. It will help the boiling process go faster and will also make the grain softer.
Wanna have this ready for breakfast? Leave the grains to soak all day then boil and prepare the pudding in the evening. Keep the pudding in the fridge and serve at breakfast the next day.
Barley is packed with protein and fiber so making a barley breakfast pudding recipe is a great idea if you want a filling, nutritious breakfast. Add walnuts for an energy boost and orange zest and cinnamon for a super delicious combination of flavors and you get the perfect breakfast idea! Make great snacks too!
Grab your spoon and dig into one of these satisfying breakfast puddings!
Barley Breakfast Pudding Recipe
- 500 g of pearl barley
- 1 pinch salt
- 4 cups water
- 1 cup sugar
- 10 oz walnuts
- zest from 1 orange
- 2 teaspoons cinnamon
- 2 teaspoons rum extract
- 7 oz butter biscuits, fine crumb
- 3 oz ground walnuts
- 3 oz icing sugar – optional, to decorate
- sprinkles – optional, to decorate
- sour gummy candy – optional, to decorate
- non stick pot
- Wash barley, cover in water, about 2 inches above, and leave in a pot over night, covered with a lid.
- The next day, put the pot over low heat and cook it until the water is absorbed almost completely.
- During boiling don’t mix the barley just try and gently shake the pot from time to time so that the grains won’t stick to the bottom of the pot. I recommend using a non stick pot.
- After the water has evaporated almost completely, add sugar and salt, mix and cook for another 10-15 minutes or until the water has evaporated completely.
- Turn the heat off and cover the pot with a lid. Leave it to cool.
- Add finely chopped walnuts, orange zest, cinnamon and rum essence and mix until well incorporated.
- Mix the biscuits and ground walnuts and use the mix to decorate. If you choose to make individual cups, add the cooked barley to each cup, create a small dome and sprinkle the biscuits walnuts mixture on each cup. You could dust some icing sugar too at this point, if you opted for. Add sprinkles and sour gummy candy.
- Serve your barley breakfast pudding with a glass of milk or next to your coffee.