2 1/2 cups whole milk
1 cup barley flakes
2 tablespoons light brown sugar
1 tablespoon unsalted butter
1 pint raspberries
1 tablespoon light brown sugar
1/2 Granny Smith apple, cut into matchsticks
2 tablespoons roasted pistachios, chopped
4 teaspoons chia seeds, covered in 1 tablespoon water
1/4 cup whole milk
Ground cinnamon, for sprinkling
For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt.
For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.
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