Cranberry-almond morning barley


Prep 2 min

Cook 10 min

Serves 4


  • almonds  2 Tbsp slivered or sliced
  • water  2 cups
  • barley  1 cup, quick cooking
  • dried cranberries  1/3 cup
  • salt  pinch
  • half-and-half  1/4 cup
  • cinnamon  1/2 tsp


  1. Put almonds in small skillet and set over medium-high heat. Cook, shaking pan frequently, until golden, about 2 minutes. Transfer almonds to small plate or cup.
  2. Meanwhile, bring water to boil in medium saucepan. Stir in barley, cranberries, and salt; reduce heat and simmer, covered, until water is absorbed, and barley is tender, 10-12 minutes. Remove saucepan from heat and stir in half-and-half and cinnamon. Let stand, covered, 5 minutes. Divide evenly among 4 bowls and sprinkle with almonds.

Cranberry-almond morning barley

10 minutes

2 minutes

Tangy dried cranberries and crunchy sliced almonds play nicely against the creamy texture of cooked whole-grain barley.

breakfast, hot cereal

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