Cinnamon Apple Breakfast Barley

  • Author: Holley Grainger
  • Yield: 3 servings 1x


Keep leftover barley stored in an airtight container in the refrigerator up to 2 days. Reheat in the microwave or on the stovetop by stirring in 2 tablespoons of milk then heating.



  • 1 cup uncooked pearled barley
  • 1/4 cup chopped walnuts
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup 1% low-fat milk
  • 6 tablespoons chopped fresh apples


  1. Bring 3 cups water to a boil in a medium saucepan over high heat. Add barley, bring water to a boil, and then reduce heat to low. Cover and cook 35 to 40 minutes or until most of liquid is absorbed. Stir in walnuts, brown sugar, cinnamon, and nutmeg. Add ½ cup milk, stirring until mixture is creamy, barley is tender and most of the liquid is absorbed. Add an additional ½ cup milk, if necessary, to reach desired consistency.
  2. Divide barley evenly among 3 bowls. Top each bowl with apples.