Prep 5 mins
Cook 10 mins
From Recipes+ magazine
- Place oats and barley and milk and 3/4 cup water in pot.
- Cook over moderate heat and bring to boil, stirring.
- Reduce heat, simmer, stirring till thick, 5 or 6 minutes.
- Spoon into bowls.
- Serve with yoghurt.
This is delicious and a nice change of pace from regular oatmeal! I'm trying to cut my sugar intake so I used unsweetened soymilk and scaled the recipe down to 1/4 cup each and used quick-cooking oats. I added a pinch of cardamom to make up for it not having sugar.
I couldn't find rolled barley individually, so used a 6 grain blend. I loved the cinnamon and used rice milk. Thanks! Made for Everyday is a holiday.
Before I had to go gluten-free, I loved this combo, often adding a chopped apple, and using oat bran in place of rolled oats.