Barley Porridge with Orange, Almonds and Olive Oil
A savoury-leaning breakfast porridge of barley flakes with orange zest, almonds and a thread of olive oil.
- 80 g barley flakes
- 300 ml milk
- 1 pc orange
- 25 g flaked almonds
- 1 tbsp extra-virgin olive oil
- 2 tsp honey
- ½ tsp ground cinnamon
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Toast the flaked almonds in a dry pan over low heat for 2 minutes, then tip them out.
- Step 2
Put the barley flakes, milk and cinnamon in a pan over medium-low heat and cook for 8 minutes, stirring, until thick. Barley rather than oats here: it carries more beta-glucan, which is the fibre doing the work.
- Step 3
Stir in the orange zest off the heat.
- Step 4
Spoon into bowls, top with the almonds and orange segments, trickle over the honey, and finish with the olive oil.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
