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Slow Cooked Barley Breakfast

Ingredients

1 cup (250 mL) pot or pearl barley
4 ½ cups (1.125 L) water

Grease a small or medium slow cooker stoneware well. In it, combine barley and water. Cover and cook on low for 6 hours. Serve hot.

Cooked barley may be covered and stored in the refrigerator for up to 3 days. To serve, combine with a few tablespoons (25–50 mL) water or milk; cover and microwave on medium power for a minute or two until hot.

Thick slices of apples may be added along with the barley. Serve with chopped dried apricots or cranberries, fresh berries, slices of peaches, pecans, chopped dark chocolate, brown sugar or maple syrup, cinnamon or milk.

Makes 4 servings.

Nutritional Information (per serving):

Calories: 176
Protein: 5 g
Carbohydrate: 39 g
Fibre: 8 g
Sugars: 0 g
Fat: 0.5 g
Saturated Fat: 0.1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 13 mg
Potassium: 143 mg