- serves 4
- 200 g barley groats
- 700–800 ml water
- 1 tsp salt
- 2 tbsp butter
- 100 g fresh or frozen blueberries
- 2 tbsp fresh honey
- 3 tbsp hazelnuts
- 200–400 ml milk (or plant-based milk such as almond or oat milk)
Barley porridge with blueberries and hazelnuts recipe by Niklas Ekstedt
Niklas Ekstedt
18th September 2018
Barley porridge with blueberries and hazelnuts recipe by Niklas Ekstedt
Barley porridge with blueberries and hazelnuts recipe by Niklas Ekstedt.
Since the Viking period, people in the Nordic region have eaten barley porridge with a knob of freshly churned butter. Today we know that coarsely chopped barley is a good source of resistant starch and other healthy fibres. The substances in blueberries and other red berries and fruit help to keep your gut flora in shape.
Ingredients
Method
1. Place the barley groats, 500 ml water and salt into a saucepan.
2. Simmer carefully for 30 minutes, stirring occasionally, and dilute with more water to the desired consistency.
3. Top with a knob of butter, blueberries, honey, hazelnuts and milk.
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
