Porridge With Maple Rhubarb And Pecans Recipe

Recipe courtesy of Rude Health

Porridge With Maple Rhubarb And Pecans Recipe

Porridge With Maple Rhubarb And Pecans Recipe. Hello friends. Happy Tuesday! So how are you today? Naked Barley porridge with maple rhubarb and pecans anyone?

Calling all porridge pioneers. Stay ahead of the curve and swap your regular old oats for naked barley. Quick, easy and comforting, this recipe tastes just as great with milk as it does with a dairy alternative.

Give Rude Health’s Cashew Drink a go. It is the creamiest of their range. Also, top it with maple rhubarb and pecans to give your taste buds a tickle.

How To Make Naked Barley Porridge With Maple Rhubarb And Pecans:

Indulge your taste buds in a delightful breakfast experience with this Porridge with Maple Rhubarb and Pecans recipe.

This wholesome dish combines the comforting warmth of creamy porridge with the sweet-tart kick of maple-infused rhubarb and the crunch of toasted pecans, creating a symphony of flavours and textures.

As you assemble your bowl, spoon the fragrant rhubarb compote generously over the velvety porridge and sprinkle it with a handful of toasted pecans for that satisfying crunch.

The result is a harmonious blend of sweet and savoury, making this Porridge with Maple Rhubarb and Pecans a breakfast treat that will leave you craving more.

Enjoy the perfect balance of wholesome ingredients and indulgent flavours to kickstart your day on a delicious note.

Prep Time: 2 minutes
Cook Time: 10 minutes

Serves: 1

Ingredients:

For The Porridge:

  • 70g Rude Health Naked Barley flakes
  • 220ml Rude Health Cashew Drink or milk
  • Pinch of sea salt (optional)

For The Topping:

  • 1 rhubarb stem, chopped roughly to 1 inch
  • 1 tbsp coconut oil
  • A squeeze of maple syrup/honey
  • Handful of pecans, roughly chopped

How To Make:

Porridge With Maple Rhubarb And Pecans Recipe:

1. Cook the naked barley flakes by following the packet instructions.

2. Melt the coconut oil in a frying pan and gently fry the rhubarb for a few minutes or until soft and cooked through. Add the maple syrup/honey to the pan and toss the rhubarb in it.

3. Once the porridge is cooked, serve and top with the cooked rhubarb and chopped pecans.

Allergy info: milk, nuts (pecans).

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Recipe courtesy of Rude Health.

So what do you think of this Naked Barley Porridge With Maple Rhubarb And Pecans recipe? Do you also fancy trying it?

You might also like:

Firstly, Miso, Barley Porridge with Winter Greens and Fried Egg: If you’re into savoury breakfasts, this is for you. This is a quick, easy alternative to your standard porridge and can be enjoyed any time of day.

It’s full of flavour, thanks to the addition of the miso. Remember to give your porridge a chance to cool slightly before adding the miso to preserve the gut-friendly bacteria. Miso, Barley Porridge with Winter Greens and Fried Egg. So different.

Secondly, Pear, Blueberry, Ginger And Barley Crumble: Fancy making this Pear, Blueberry, Ginger And Barley Crumble?

A simple, seasonal crumble using barley flakes instead of oats. The barley adds a crunchy, nutty flavour and is the star of the whole grain, seeded topping. Pear, Blueberry, Ginger And Barley Crumble. So yummy.

Porridge With Maple Rhubarb And Pecans Recipe

Naked Barley Porridge With Maple Rhubarb And Pecans:

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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6 Comments

  1. Miz Helen
    25 February 2018 / 21:50

    What a great dish, this looks delicious! Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Have a great week and come back to see us real soon!Miz Helen

    • 26 February 2018 / 08:35

      Thanks for hopping over.

  2. mummabstylish
    20 February 2018 / 17:54

    Never tried this Claire, I will have to give it a look. Thank you for sharing this, it's very interesting. Jacqui

  3. Tamar SB
    20 February 2018 / 14:54

    Oh I miss barley! This sounds so good!