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Barley with Apricots, Hazelnuts, Chocolate, and Honey

Barley has a nice, chewy texture, with grains that hold their shape. For a healthy breakfast that feels decadent, scatter bits of dark chocolate on top.

  • Servings: 4
Barley with Apricots, Hazelnuts, Chocolate, and Honey

Source: Martha Stewart Living, January 2011


  • 2 1/2 cups water
  • 1/4 teaspoon salt
  • 1 cup barley
  • 1 cup low-fat buttermilk
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped blanched toasted hazelnuts
  • 1/4 cup chopped dark chocolate
  • 1/4 cup honey


  1. Bring water and salt to a boil. Whisk in grains. Return to a boil. Reduce heat to low. Simmer, covered, for 1 hour. Let stand for 5 minutes. Fluff with a fork before serving and top with buttermilk, apricots, hazelnuts, chocolate, and honey.

Reviews (3)

  • sekman 13 May, 2012

    Cooked grains will be fine in the refrigerator for a few days. By all means, make this the night before then enjoy it for

  • pushbuttonkitty 1 Mar, 2011

    I agree with carina001, but my suggestion is maybe to prep these the night before or over the weekend, store in fridge and just nuke it in the mornings on workdays. I always do my breakfast prep the night before, even if it is as simple as cutting fruit for my morning cereal. I'm way too slow in the mornings to be doing any sort of cooking or packing of meals!

  • carina001 1 Mar, 2011

    Most of these hot cereal breakfasts sound delicious, but honestly, who has an hour of time in the morning for cooking before going to work?
    Are there any instant or semi-instant versions of these breakfast cereals available?

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