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.
Protein 6g, Carbohydrates 46g, Fat 4g, Fibre 6g, Sodium 233mg.
Originally published in the Today's Parent January 2014 issue.