Oatmeal isn't the only grain that makes for great porridge. Barley is a slightly chewy and nutty-tasting option, chock full of fibre.
1 tsp unsalted butter
2 cups milk
2 cups water
1 cup pearl barley
1/2 tsp salt
1 cinnamon stick
1/2 tsp ground ginger
2 tbsp turbinado sugar
thawed berries, for topping
Preheat oven to 225F. Coat the inside of a shallow 2-litre ovenproof dish with about 1 tsp unsalted butter. Add 2 cups milk, 2 cups water, 1 cup pearl barley, 1/2 tsp salt, 1 cinnamon stick and 1/2 tsp ground ginger. Dot top of mixture with about 2 tsp unsalted butter cut into pieces. Cover with foil, place in the oven. Cook overnight (around 8 hrs).
Place 3 cups mixed frozen berries in a bowl and let thaw in the fridge overnight.
Remove porridge from oven, discard cinnamon stick and turn broiler to high. Sprinkle porridge with 2 tbsp turbinado sugar and broil for 1 to 2 min or until bubbly and golden. Top with thawed berries.
Calories 239, Protein 6g, Carbohydrates 46g, Fat 4g, Fibre 6g, Sodium 233mg.
Originally published in the Today's Parent January 2014 issue.
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