- 100g pearl barley
- 75g traditional oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 4 large or 8 small ripe red plums, stoned and chopped
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- ½ tsp vanilla extract
- 4 x 150ml bio yogurt
- 2 tbsp sunflower seeds
Tip the barley and oats into a bowl, pour over 1 litre boiling water and stir well. Cover and leave to soak overnight.
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.
Stir the vanilla into the yogurt and serve on top of the porridge with the seeds sprinkled over.
Storing and reheatingIf 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.
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