Barley Breakfast Delight

Barley. Crystal Cartier Photography/Photolibrary/Getty Images
  • Total: 55 mins
  • Prep: 5 mins
  • Cook: 50 mins
  • Yield: 6 Portions (6 Servings)
Nutritional Guidelines (per serving)
262 Calories
13g Fat
35g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Portions (6 Servings)
Amount per serving
Calories 262
% Daily Value*
Total Fat 13g 17%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 56mg 2%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 21%
Protein 5g
Calcium 45mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Barley breakfast delight is a nice change of pace in the hot cereal arena, made with honey, pear nectar, cinnamon, and dried cranberries.

Barley is different than hot cereals. We love the texture of pearl barley. It is mild enough, with a slightly nutty flavor, to go with just about anything.

You can use orange juice, pineapple juice, or any type of fruit juice in place of the pear nectar in this easy recipe. Or use golden raisins or currants instead of the dried cranberries. Try chopped pecans or cashews in place of the walnuts. This recipe is versatile!

Even better, you can make this recipe ahead of time, store it in the fridge, then make some hot cereal for yourself in minutes for the best breakfast! Just follow the directions in the recipe.


  • 3/4 cup pearl barley
  • 2 cups water
  • 2 cups pear nectar
  • 2 tablespoons brown sugar
  • 2 tablespoons honey
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup dried cranberries
  • 1 tablespoon lemon juice
  • 1 cup chopped toasted walnuts

Steps to Make It

  1. Rinse the barley well in a strainer or colander and place in large saucepan with water, pear nectar, brown sugar, honey, cinnamon, and salt.

  2. Bring to a simmer over medium-high heat.

  3. Reduce the heat to low, cover, and simmer for 40 minutes until barley is almost tender. Add cranberries and lemon juice and simmer for another 10 to 25 minutes until mixture is thick and barley is tender. Stir in walnuts and serve immediately.

  4. This can be made and stored in the refrigerator for up to 3 days. Each morning, for one serving, combine 1 cup of this mixture with a few tablespoons of milk or light cream. Microwave on 50% power for a minute or two until hot, then enjoy.