Cinnamon & nutmeg Barley bowl

I rarely get around to using Barley, it just seems to take so long to cook compared with other grains.  But in an effort to experiment more with introducing other grains into breakfast  I pre cooked a batch 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.

Cinnamon & nutmeg Barley Bowl (serves one)

cinnamon barley

  • 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 coconut 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 yoghurt or cream.  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.


Cinnamon Milk

Sometimes you just want something really simple. I woke up this morning just wanting something warm and simple and light. I discovered the delights of cinnamon milk during a recent holiday to Cornwall.  After a bracing cliff walk to a favourite cove, the beach café was offering this milk.  It tasted like heaven and I drank it whilst sitting on the beach watching the tide come in.  So back at home this morning, I wanted to capture the magic of Cornwall – simple pleasures.

Cinnamon Milk


  • A mug (around 250ml) of milk – I do prefer semi skimmed cows milk for this, but almond milk would work as well.
  • 1 teaspoon of cinnamon
  • 2 teaspoons of honey

Add the milk, cinnamon and honey to a small saucepan and heat gently until just near boiling.  Pour into your favourite mug and sprinkle with cinnamon. Dream of happy days.