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Pearl Barley (+ Cacao) Porridge

You can use cracked or whole pearl barley in this recipe. Personally, I prefer the whole grains. Cocoa powder or chocolate (about 1 tbsp or 3 squares respectively) can be used instead of raw cacao powder, but remember that chocolate contains extra ingredients. Vanilla extract or a sprinkling of cinnamon could also be used if you don't like chocolate flavour, or are allergic. Dairy-free milk can be used instead of cow's milk to make the dish vegan.
Servings: 1


For the Pearl Barley (+ Cacao) Porridge

  • 2.5 cups water
  • 1/2 cup pearl barley
  • 1 cup milk
  • 2 tbsp raw cacao powder


To cook pearl barley:

  • Place water and pearl barley in a saucepan. Bring to a boil over low heat and cook for 20-25 minutes, or until soft and plump.
  • Strain excess water away through a sieve.

To make the porridge:

  • Place 1/4 cup of the milk and cacao powder (or chocolate or cocoa - see note above) into the saucepan, heat over low heat, stirring, until the mixture is combined.
  • In another saucepan, bring the remaining 3/4 cup of milk and cooked pearl barley to a boil.

To serve:

  • Transfer warmed pearl barley porridge into your serving bowl, drizzle over with cacao milk and enjoy.
  • Top with fresh banana, blueberries, dusting of cocoa powder if you wish as well!


Tip: Make a larger batch and store cooked barley in the fridge for 2-3 days. Use as needed - it is a great addition to vegetable soups too!
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