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Pink barley porridge with vanilla yogurt New-recipe-icon

Power yourself through the day with a healthy breakfast porridge that gets its pink hue from plums. Pearl barley adds great texture as well as releasing energy slowly

  • Prep: 10 mins
    Cook: 15 mins
    Plus overnight soaking
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 371
  • Carbohydrates 52
  • Saturated Fat 4
  • Sugar 18
  • Protein 15
  • Fat 10
  • Fibre 4
  • Salt 0.3

Nutrition per serving

  • Calories 371
  • Carbohydrates 52
  • Saturated Fat 4
  • Sugar 18
  • Protein 15
  • Fat 10
  • Fibre 4
  • Salt 0.3

Ingredients

  • 100g pearl barley
  • 75g traditional oats
  • 4 large or 8 small ripe red plums, stoned and chopped
  • ½ tsp vanilla extract
  • 4 x 150ml bio yogurt
  • 2 tbsp sunflower seeds

Tip

Storing and reheating
If you are following our Healthy Diet Plan, you can enjoy this breakfast over two mornings. Store half in an airtight container in the fridge for up to three days. You can serve the second portion cold or warmed through another day in a pan with a drop of milk or water.

Method

  1. Tip the barley and oats into a bowl, pour over 1 litre boiling water and stir well. Cover and leave to soak overnight.

  2. The next morning, tip the mixture into a pan and stir in the plums. Simmer for 15 mins, stirring frequently and adding a little water if necessary to get a consistency you like.

  3. Stir the vanilla into the yogurt and serve on top of the porridge with the seeds sprinkled over.

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