This hearty breakfast bowl is a dream to wake up to. Barley takes longer than oatmeal to cook (about an hour and a half), so make a big batch on Sunday for quick reheating during the week.
Bring barley, almond milk, sweet potato, maple syrup, and a pinch of salt to just under a boil in a medium saucepan. Reduce to a simmer and cook, partially covered, stirring occasionally, until sweet potato is tender, 5 to 8 minutes. Divide evenly among bowls, top with banana and nuts, and drizzle with more maple syrup; serve.