This was inspired by an Yotam Ottolenghi barley and orange pudding. I thought it had breakfast written all over it, so I played around and made it more breakfast than pudding. The barley does take a while to cook, so it’s worth making it the day before and then just warming it up in a pan with an additional glug of milk to soften it up again.
This has a much more ‘bitey’ texture than normal oat porridge, in fact it probably isn’t really a porridge at all, but the cooking and serving is similar so I think I can get away with it. It also has more protein than oat porridge, and that has to be a good thing.
Barley & Orange porridge (makes two portions)
- 125g pearl barley
- 700ml coconut milk (or other milk of choice)
- 1 tablespoon brown sugar
- 1 vanilla pod
- One orange
- Plus toppings of choice
In a saucepan put the barley, sugar, vanilla pod (scrap out the seeds and add these and then add the remaining pod as well), milk and the grated zest of the orange. Bring to a boil and then simmer for about 50-60 minutes. Keep checking in case you need to add a bit more milk. The barley should keep some of its bite.
Then either eat straight away and add your toppings, or cool and put in the fridge overnight. Remember to take out the vanilla pods before eating.
Melt a bit of coconut oil (or other oil) into a small pan and add some orange segments and a bit of brown sugar. Heat for a couple of minutes to soften and caramelise the orange.
Other toppings include:- cacao nibs, chocolate coconut yoghurt (truly lovely with this), sesame seeds work well too.
This was inspired by a peanut butter mousse that I had recently at a vegan restaurant which was made using coconut cream. It was wonderful and decadent but too rich for breakfast. So instead of coconut cream I’ve used silken tofu to lower the calorie damage and up the protein. I’ve also added in fruit and extra nuts to give it more breakfast appeal. This is really delicious and I bet even a non tofu eating person will be fooled into thinking it’s cream based. The taste is distinctively nut butter.
Whilst this makes 2-3 portions – I could easily have eaten it all in one go – could make a great pre and post run treat.
Nutty Tofu Bowl
- 300g packet of silken tofu
- 2 tablespoons peanut butter
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 8-10 dates (5 if medjool)
Whizz all the above together.
You can also whizz in some frozen banana and/or frozen mango to add even more creaminess.
Decorate with more nuts, some sesame seeds and fruit.
I rarely get around to using Barley, it just seems to take so long to cook compared with other grains. In an effort to eat more barley – (because it’s really good for you and has lots of fibre and protein!) – I pre cooked a load to eat during the week. This makes it much quicker to use for brekkie – so here is my first barley inspired brekkie bowl. A great substitute for oats if you fancy something a little different and very quick to make.
Cinnamon Barley Bowl (serves one)
- 100g cooked barley
- 100ml almond milk
- 1 teaspoon coconut palm sugar (or brown sugar)
- 1 teaspoon cinnamon
- Nutmeg – a good grating or 1/2 teaspoon ground
- 1 tablespoon crème fraiche (or yoghurt or coconut cream)
- 1 banana
Put the barley, milk, sugar, cinnamon and nutmeg into a pan and bring to the boil. Turn it down and add the tablespoon of crème fraiche. Simmer for 3-4 minutes – keep checking it doesn’t run out of liquid and burn.
Just before serving slice a banana and mix it through. Sprinkle a bit more nutmeg on top.
I like using both chia seeds and oats in my overnight soakings, a mix of protein and carbs. I find the consistency can become a little more solid, much like the old Irish tradition of porridge slabs kept in drawers! It’s like eating a soft flapjack and I love this consistency especially with some maple syrup and yoghurt spooned on top before eating. This is another healthy way to have chocolate for breakfast.
Blueberry Choc Chioaty
- 100g Blueberries
- 2 tablespoons chia seeds
- 2 tablespoons oats
- juice of one orange
- 1 teaspoon raw cacao powder (if you want a stronger cacao hit then add a bit more)
- 1 tablespoon cacao nibs
Mix together and put in the fridge overnight. Top with yoghurt and maple syrup or some chocolate sprinkles!
As the weather turns autumnal this is the perfect earthy overnight oats breakfast. Beetroot is in season and I am currently harvesting a big bunch each week on the allotment. I’ve tried a few different breakfast dishes with beetroot and I love it. This has become a favourite because it’s so quick and looks such a lovely shade of red!
I find it’s best if you process the beetroot in a food processor – peel and chop and then process until it looks like couscous (a few seconds). You can also finely grate it for this dish if you don’t have a food processor.
Coco beet overnight oats (serves one)
- 50g raw beetroot – either processed in a food processor or finely grated
- 1 tablespoon desiccated coconut
- 40g oats
- 1/2 teaspoon cardamom
- 20g sultanas
- 1 tablespoon hemp seeds
- 50g flaked coconut
- 150ml coconut milk
Layer up the beetroot, coconut, oats, cardamom, sultanas and seeds. Then add the coconut milk and leave overnight in the fridge.
You can play around with your seeds and dried fruit – personally I love the taste of sultanas with this dish, but dried cranberries, raisins or goji berries would work well. The hemp seeds give a nice subtle crunch, or you can use pumpkin or sunflower seeds. Pistachio nuts also go very well with beetroot. Just layer up as you fancy. The key ingredients are the beetroot and coconut – the mix of earthiness and sweetness is perfect.
After a few days of over indulgence this is a perfect low calorie glass of guilt free brekkie. Full of zingy energy combining turmeric, ginger and apple. You can make this the night before and leave it overnight in the fridge or just whisk it up quickly in the morning. Simple but full of flavour.
- 100ml coconut or almond milk
- 1 apple
- 1/2 teaspoon turmeric
- nice chunk of fresh ginger (peeled)
Grate half the apple and put this in a small bowl or glass. Put the coconut milk, rest of the apple, the ginger and turmeric into a blender and blend well. Pour this over the grated apple. Easy!
You can also add a tablespoon of chia seeds to make this a bit more substantial – although it’s still a light dish. If you add chia seeds then leave overnight or for at least 1/2 an hour after making to enable the chia seeds to soak up some of the juice.
Tahini, coconut and pineapple are a perfect combo. I use tahini a lot for overnight breakfast oats and chia puddings – it really isn’t just for hummus! Frying and coating the pineapple with sesame seeds and coconut mixes all those lovely exotic flavours and it provides the accompanying chia pudding with a bit of texture.
This is a great breakfast for these mixed summer days, when you want something sunny but could do with a bit of warmth too, because let’s face it, August isn’t quite the sunshine month so far.
Pineapple tahini & coconut chia delight (serves one)
- 100ml coconut milk
- 1 tablespoon tahini
- 1 tablespoon chia seeds
- 120g pineapple – cut into chunks
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- 1/2 teaspoon coconut oil
Blend the coconut milk with the tahini and stir through the chia seeds. Leave for 1/2 hour or overnight.
Melt the coconut oil in a frying pan and fry the pineapple chunks for a couple of minutes. Then add the sesame seeds and desiccated coconut and toss with the pineapple to coat the pieces. Continue to fry for a couple more minutes. Serve on top of the chia pudding.