Name: Barley and Oat Groat Porridge
Yield: Makes 4 cups (1 l), 3 servings
Ingredients: ¼ cup (60 ml) raisins, dried currants, or other chopped dried fruit (such as apricots, peaches, pears, or prunes); ¾ cup (185 ml) fortified unsweetened soy milk or other nondairy milk, plus more as needed; ¼ teaspoon (1 ml) salt (optional); ½ cup (125 ml) oat groats, Kamut berries, or spelt berries; 4 cups (1 L) water; ½ cup (125 ml) hulled or pot barley

Preparation info

Makes 4 cups ,
3
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This makes a substantial morning meal with a pleasant variety of textures and flavors. Of all the whole grains, barley has the lowest glycemic index and is brimming with soluble fiber, so it’s especially helpful for people with diabetes.

Ingredients

4 cups (1 L) water
½ cup (125 ml

Vegan
Breakfast

Method

Put the water, barley, oat groats, and optional salt in a large saucepan. Bring to a simmer over medium-high heat. Decrease the heat to medium-low and cook, stirring occasionally, until the water is absorbed and the oats are tender, 1–1½ hours. Stir in the milk and raisins and cook for 15 minutes longer. If the porridge is too thick, add more milk or water as desired.

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Barley and Oat Groat Porridge

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