Barley Porridge with Honey and Berries

Name: Barley Porridge with Honey and Berries
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Yield: 4
Cuisine: Norwegian
Ingredients: 3 dl pearl barley; 1.5 l whole milk; 1 tsp salt; 40 g almond; 40 g blueberry; 40 g blackberry; 2 tbsp honey

8 hr 40 min

2 portions

breakfast vegetarian healthy

Plan this

Warm, creamy barley porridge topped with fresh berries, crunchy almonds, and a drizzle of honey. Just as good for breakfast as it is for a simple dinner.

Instructions

1
Soak the barley in cold water overnight, then drain off the soaking water.
2
Bring the milk to a boil, stir in the barley, and let the porridge simmer gently for 30–40 minutes. Stir every now and then so it doesn't catch on the bottom. Season with salt.
3
Roughly chop the almonds. Halve a few of the blueberries if you want it to look nice.
4
Spoon the porridge into bowls, scatter over the almonds, blueberries, and blackberries, then finish with a drizzle of honey.

Per average serving

583

Calories

kcal

21.8

Protein

Carbs

18.3

Fat

13.7g

Fiber

26.7g

Sugar

657mg

Sodium

Family Portions

2portions

Adults

Children

No children added

Per average serving

583

Calories

kcal

21.8

Protein

Carbs

18.3

Fat

13.7g

Fiber

26.7g

Sugar

657mg

Sodium

Tips from the kitchen

Don't skip the overnight soak. It cuts the cooking time down and helps the barley cook more evenly. Without it, you're looking at closer to an hour on the stove and the texture is chalkier.
Milk scorches faster than water, so use a heavy-bottomed pot and keep the heat low once the barley is in. A simmer means a few lazy bubbles, not a rolling boil.
Stir every 5 minutes or so, especially toward the end. The barley releases a lot of starch and it will stick to the bottom if you leave it alone too long.
The porridge is done when the grains are swollen and tender all the way through with no chalky bite in the middle. It should be thick but still spoonable, not stiff. If it gets too thick before the barley is cooked through, add a splash more milk.
Chop the almonds just before serving so they stay crunchy. If you prep them too far ahead they go a bit soft from the steam.

Ways to vary it

Swap the blueberries and blackberries for whatever berries you have. Raspberries work well in summer, and stewed plums or pears are good in winter if fresh berries aren't around.
For a nuttier flavor, toast the almonds in a dry pan for a few minutes before chopping. Not necessary, but it does make a difference.
You can cook the barley in water instead of milk if you need a dairy-free version. The porridge will be thinner and less creamy, so you might want to add a splash of oat milk or coconut milk at the end to round it out.

Storage & leftovers

Leftover porridge keeps in the fridge for up to 3 days. It thickens a lot as it cools, so when you reheat it, add a good splash of milk and stir it over low heat until it loosens up. Freezing works in a pinch but the texture gets a bit grainy after thawing.

What to serve with it

A slice of good bread on the side is all you need if you're having this for dinner. For breakfast, a strong cup of coffee or tea alongside is the move.

By Untrained ChefPublished 15 July 2026