barley porridge
I have started to use barley flakes in my kitchen only recently but from the very beginning, I knew that they will become one of my favourite breakfast options – barley porridge – yes, please:). Barley flakes taste delicious but there is more. Comparing to other grains, barley is not only lower in calories but also lower in fats.

It provides a range of important vitamins and minerals such as fibre, selenium, magnesium, B-vitamins and more, therefore it is important to have it included in our diet plan. The “downside” is that barley is not gluten-free. It contains gluten so it will not be a good option for anyone with gluten intolerance.The recipe that I want to share with you today is really simple but the result is really outstanding. The barley porridge has a very nice soft texture and it’s sweet as well as a bit salty taste will break the usual morning porridge routine and give you an energy boost for the day ahead.


  • 50g of organic barley flakes
  • 170ml of coconut milk
  • 15g of manuka honey
  • 20g natural almond butter
  • 1 banana


  1. Soak barley flakes overnight – measure 50g of flakes to a container and soak in cold water. Place the container in a fridge.
  2. Cook soaked flakes in coconut milk for approximately 5 minutes.
  3. Add manuka honey and almond butter.
  4. Stir gently and cook for another 2 minutes.
  5. Serve with banana and/or any other fruit of your choice.

Note that in case you will not be able to soak the flakes overnight, you will have to cook them a bit longer on the day. The cooking time will depend on how soft you like your porridge – I usually keep the flakes on medium heat for around 15 minutes.

Go ahead a try it and feel free to share the results in comments section:)