Coconut Barley Porridge?! Say Whaaa??
Raise your hand if you think that a barley recipe absolutely needs to be savory! Today that will change! I introduce to you Coconut Barley Porridge! Now raise your hand if you don’t even have a clue what barley is. Welp, the dirty facts are; this is a little nutty chewy grain of goodness. (Say that 5 times fast) Think like steel cut oats, but with a way interesting texture. Now nutritionally, barley has a ton of known health benefits. Such as, a high amount of fiber, which will improve digestion. This barley recipe is also packed with vitamins, minerals, and antioxidants and when you eat food that is packed with nutrients you are only improving your body’s defenses against disease and illness. So basically, you should just whip up a big batch of this coconut barley porridge and rotate it into your routine!
Now that we are all up to speed on what and who barley is, I’m about to drop yet another bomb.
3 words: Honey Roasted Persimmons
This coconut barley porridge is best gateway to introduce you to the fruit you never knew you needed. Persimmons originated from Asia and were introduced to California, where they spread all over the US like rapid fire. To me, persimmons taste like a fruit with the most beautiful honey flavor ever. You definitely can eat them raw like an apple, but for this coconut barley porridge honey roasted persimmons were the obvious choice. By roasting the persimmons the texture and flavor are enhanced, so light up your ovens my people!
At most grocery stores you will find two types of persimmons. For my barley recipe, I used fuyu persimmons. You can use alternate varietals of persimmons but just make sure they are ripe. Biting into an under ripe hachiya persimmons will leave you making a facwe only your mother will love. Fuyu persimmons will still be firm when they are ripe whereas hachiya persimmons will need to be soft.
Like this coconut barley porridge?! You will Love my Almond Apple Chai Overnight Oats recipe!
If you are in a breakfast rut, which can happen from time to time than this coconut barley porridge with roasted persimmons is yours for the taking and making.
Coconut Barley Porridge with Roasted Persimmons
- 1 cup Barley
- 2 can Coconut Milk (I used light to cut calories)
- 1 1/2 tsp Coconut Oil
- 1 tsp Vanilla Extract
- Honey Roasted Persimmons
- 2 tbsp Honey
- 1 tbsp Warm Water
- 2 Fuyu Persimmon, cut into slices
- 1 tsp Cinnamon
- 1/4 cup Pistachios, crushed
Honey Roasted Persimmons:
Preheat oven to 350 degrees
In a bowl mix warm water and honey together
Heat up coconut oil and toss sliced persimmons in coconut oil and cinnamon
Place on baking sheet, pour honey and water mixture on top
Bake for 18-22 minutes until roasted
In medium pot add barley and coconut oil, turn heat on and stir
Once you start to smell a nutty aroma add coconut milk and vanilla extract
Heat up on medium, once it is boiling reduce heat to a simmer
Allow to cook for 45 minutes until the texture is chewy
To assemble place porridge in bowl
Top with roasted persimmons and crushed pistachios