Pearl barley porridge with cinnamon and blackberries
A chewy, creamy porridge made from pearl barley and gently spiced with cinnamon. Cook a pot and reheat all week.
- Time45 min
- LevelEasy
- Costabout £0.60 a head
Ingredients
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Method
- 1
Rinse the barley under cold water. Tip it into a saucepan with the water and bring to the boil.
- 2
Reduce to a simmer and cook for 20 minutes, stirring now and then.
20 min - 3
Add the milk and cinnamon. Simmer for 15 to 20 minutes more, stirring often, until the barley is tender and the porridge is creamy.
18 min - 4
Meanwhile, warm half the blackberries with the erythritol in a small pan for 4 minutes until they soften and release their juice.
4 min - 5
Stir the vanilla and flaxseed into the porridge.
- 6
Spoon into bowls and top with the warm blackberries and the fresh ones.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.