Two bowls of pink barley porridge

Pink barley porridge with vanilla yogurt

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(11 ratings)

Prep: 10 mins Cook: 15 mins Plus overnight soaking


Serves 4

Power yourself through the day with a healthy breakfast porridge that gets its pink hue from plums. Pearl barley adds great texture as well as releasing energy slowly

Nutrition and extra info

  • Healthy
  • Vegetarian


  • kcal371
  • fat10g
  • saturates4g
  • carbs52g
  • sugars18g
  • fibre4g
  • protein15g
  • salt0.3g
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  • 100g pearl barley
  • 75g traditional oats
    Two piles of 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


  1. Tip the barley and oats into a bowl, pour over 1 litre boiling water and stir well. Cover and leave to soak overnight.

  2. 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.

  3. Stir the vanilla into the yogurt and serve on top of the porridge with the seeds sprinkled over.

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Comments, questions and tips

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12th Jun, 2020
I didn't bother eating this as it never bulked up once cooked, becoming just flakes in a watery goo
21st Jul, 2019
This one's absolutely delicious. Depending on the plums it varies from a beautiful pale pink to an incredible fuscia colour! Tastes the same day one and day two but admittedly on day two the pink has faded and it looks like an unappetising lump in the bowl, a little bit of water and a microwave/stir in the saucepan to reheat an it's soon looking better again. Really filling.
8th Jun, 2017
Tasted better than it looked. Grey wall paper paste type consistency. Will try with milk instead of water next time to try and make it creamier
7th Jun, 2017
I really wanted to like this recipe because I love pearl barley, and plums, and porridge but the result was a sour, gluey mess, more akin to wallpaper paste than delicious breakfast. I might try this again but fix this recipe. I would probably cover the pearl barley with 0.5 litre of water and refrigerate overnight. Then next morning tip into a pan and boil for 10 min. Then add the oats and plums for a final 5 min.
7th Jun, 2017
I did rate this 2 stars but for some reason the comment only displays one. Weird.
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