Name: Nordic Breakfast Porridge
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Ingredients: 2 1/2 cups whole milk; 1 cup barley flakes; 2 tablespoons light brown sugar; 1 tablespoon unsalted butter; Kosher salt; 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

Directions

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.

On Tonight

Nordic Breakfast Porridge

Barley Porridge:

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