Pumpkin Barley Porridge

*sings*It’s the most wonderful time of the year!  Christmas is two weeks away and as usual, the holiday season is a blur of lights, tinsel, carols, shopping, fridges covered in Christmas cards, delicious baked goods and a house full of family… and also crowded stores, dwindling bank accounts, an expanding waist line (I’ve decided it’s scientifically impossible to eat only one of those little peanut butter cookies with the Kiss smashed in the middle) and a house full of family… to feed. 

While I can’t offer much advice on how to avoid the majority of inevitable holiday stressors, other than go ahead and spring for the Amazon Prime membership, I can share my nearly- effortless, power food-packed pumpkin barley porridge. With all the traditional and tempting, sugar-filled treats and butter-laden entrees that are virtually unavoidable, this recipe will guarantee you at least one stress-free, guilt-free meal  that is capable of painlessly feeding however many people are  invading filling your kitchen.  This recipe is for 8 but it can easily be adjusted to accommodate however many servings you may need. And as if this breakfast couldn’t get any easier, you can always put all the ingredients into a slow cooker overnight, and wake up to a perfectly cooked porridge (what a great way to start the day!)

This isn’t a very sweet breakfast but feel free to add some extra maple syrup or sugar (I wouldn’t recommend going over half a cup)

Pumpkin Barley Porridge

Tools needed:

• Pot with a lid or slow cooker
• Mesh strainer
• Measuring cups and spoons
• Large spoon

Ingredients: 

• 2 cups barley
• 1- 15 oz can of pumpkin puree (not pumpkin pie filling)
• 2 cups unsweetened almond milk
• ¼ cup of pure maple syrup
• 2 tablespoons cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 2 teaspoons vanilla extract
• 2 teaspoons salt
• 2 cups water
• *optional* Up to ½ cup raw sugar

Instructions:

      1. Rinse and drain the barley in a strainer

      2.Add all ingredients to desired cooking vessel, then the water, give it a big stir and cover

    3. -If using a slow cooker:  turn on low and allow 8 hours to cook

          -If cooking on stove, bring ingredients up to a boil, lower the heat and simmer for about             45 minutes to an hour or until barley is soft and liquid is mostly absorbed. Stir every 10-15 minutes to prevent the porridge from sticking to the bottom of the pan.

  *the longer this sits, the more liquid will be absorbed. So for reheating or to make it more fluid, you can always add more almond milk or water, just be prepared to add more seasoning if needed.

And that’s all it takes to make a delicious and nutritious breakfast that could feed twenty just as easily as two! 

*Make it Yours!*You are definitely not limited to barley here. Brown rice, oats, faro, millet, and so many other whole grains would work in this recipe.(Just adjust for the cooking time and possibly liquid amount since softer grains cook more quickly)