Barley Porridge with Honeyed Plums

From the kitchen of Carly

Nutty barley goes creamy with cardamom and almond milk, then gets crowned with plums cooked down into a glossy, honeyed compote. Warm, substantial, and surprisingly elegant for breakfast or dessert.

Barley Porridge with Honeyed Plums

Unhulled barley has a nutty chew that stands up beautifully to soft, honeyed plums. The grain soaks in cardamom-scented almond milk, creating a porridge that's substantial without feeling heavy. Honeying the plums down into a syrup gives you a topping that clings and sweetens every spoonful without needing a ton of sugar.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupunhulled barley
  • 1 cupalmond milk
  • 1/4 tspcardamom
  • 5 tbsphoney, divided, plus more for drizzling
  • 1 lbplums
  • 1cut into wedges

Instructions

  1. Bring a large saucepan of lightly salted water to a boil, add the barley, and cook until tender, 30 to 40 minutes. Drain it, then return it to the saucepan. Pour in the almond milk and stir in the cardamom, 2 tablespoons of honey, and a pinch of salt. Set the heat to low and warm everything through, stirring occasionally, until the porridge is creamy and hot.

  2. While the barley finishes, combine the plums, 3 tablespoons of honey, and 3 tablespoons of water in a small saucepan over medium-low heat. Stir occasionally and let it all simmer together for 8 to 12 minutes, until the plums have softened and the liquid has pulled into a glossy syrup.

  3. Spoon the porridge into bowls, pile the honeyed plums on top, and finish with a generous drizzle of honey.

Tips from the kitchen

  • Don't rush the barley. Those 30 to 40 minutes of boiling soften the hull but keep the grain intact, so you get texture, not mush.
  • The plum syrup thickens as it cools, so pull it off heat when it still looks slightly loose in the pan. It'll set to the right consistency as you're assembling bowls.
  • Stir the porridge often once you add the almond milk so the bottom doesn't stick and scorch. Low heat is your friend here.

Variations

  • Use whole wheat berries or farro instead of barley for a different chew and nuttiness.
  • Swap almond milk for oat or coconut milk if you want richness or a different flavor note.
  • Poach apricots, peaches, or apples with honey and a pinch of ginger in place of plums for a seasonal shift.
  • Finish with toasted nuts, sunflower seeds, or a drizzle of tahini for extra richness and crunch.

Make ahead and storage

Keep the porridge and plums separate in airtight containers in the fridge for up to 3 days. Rewarm the porridge gently on the stovetop with a splash of milk or water to loosen it, then top with cold or reheated plums.