Breakfast Apple Raisin Barley

It was a dark and stormy morning. I sat around with a cup of tea and wanted to cook or bake. I generally don’t make up recipes on the fly. Well, I do when I cook but I generally base it randomly off of another recipe. This one is just a “throw in the rice cooker and see what happens!” recipe. We went to Iron Barley ages ago and I had a pretty crummy meal as a vegetarian. My husband loved it though. They had an Apple Barley Pudding for dessert and it clicked in my head. I can make this. Vegan. And so I bought some barley. Um. A LONG time ago. I found it when I was digging out my grains when I was reintroducing carbs.

This is done in the rice cooker and kind of have that chewy tooth that steel cut oats has. You can cook it on the stovetop I’m sure, and if you want it a bit more soft, add more water. It is also very sweet from the 1/2 cup of raisins plus the apple and juice. To each their own. You can serve it as a dessert. Fair warning though, I like it that way, very sweet. Now I have breakfast for the week!

Breakfast Apple Raisin Barley
6 Servings, each about a 1/2 cup

1 cup pearl barley
1 1/2 – 2 cups water
1 cup apple juice
1 small apple chopped fine
1/2 cup raisins
1 tsp Penzeys baking spice, cinnamon or spices of your choice

Combine all ingredients in a rice cooker and set to the white rice setting. It might take an hour or so on a low simmer covered on the stovetop. Beware, your house will smell amazing.

When reheating, be sure to add a bit of water or water or soy/almond milk so it isn’t too dry.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


  1. I just signed up to your blogs rss feed. Will you post more on this subject?

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  2. this was a really nice post, thanks

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