Article - Martyna Angell’s pearl barley porridge

Martyna Angell’s pearl barley porridge

Martyna Angell is a qualified health coach, blogger and cookbook author. She has developed recipes for brands such as I Quit Sugar, is a regular wholefood columnist for Nourish magazine and is the creator of the Wholesome Cook, filled with delicious recipes for healthy living.

Waking up to cooler mornings calls for a wholesome, warming breakfast. Here’s a fresh take on a classic winter porridge that calls for pearl barley and rich cacao for a nourishing yet indulgent treat to start the day.


Pearl barley + cacao porridge

Prep time:  5 mins

Cook time:  30 mins

Serves: 1

Vanilla extract or a sprinkling of cinnamon could be used if you don’t like chocolate, or are allergic. Dairy-free milk can be used instead of cow’s milk to make the dish vegan.



2.5 cups water

½ cup pearl barley

1 cup milk

2 tbsp raw cacao powder



To cook pearl barley:

  1. Place water and pearl barley in a saucepan. Bring to a boil over low heat and cook for 20-25 minutes, or until soft and plump.
  2. Strain excess water away through a sieve.

To make the porridge:

  1. Place ¼ cup of the milk and cacao powder (or chocolate or cocoa - see note above) into the saucepan, heat over low heat, stirring, until the mixture is combined.
  2. In another saucepan, bring the remaining ¾ cup of milk and cooked pearl barley to a boil.

To serve:

  1. Transfer warmed pearl barley porridge into your serving bowl, drizzle over with cacao milk and enjoy.
  2. Top with fresh banana, blueberries, dusting of cocoa powder if you wish as well!

Make a larger batch and store cooked barley in the fridge for 2-3 days. Use as needed - it is a great addition to vegetable soups too!

The Wholesome Cook (Harlequin MIRA), features 180 refined sugar-free, real food recipes adaptable for many dietary needs and lifestyles and is available in stores in Australia and New Zealand. Signed copies can be purchased from her blog.

Book cover include at end of each recipe post

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