Carob is a beautiful alternative to cocoa: it is neither stimulating, nor bitter and adds indulgent sweetness to any dish. We love our chocolaty porridge and I hope you do, too! Pearl barley isn't flaked in this recipe, which makes this meal satisfyingly dense and filling. Perfect for cold winters when you want more nourishment.
Creamy Overnight Carob Barley Porridge
So chocolaty and cocoa-free!
Equipment
- Electric pressure cooker if you want to wake up to cooked breakfast.
Ingredients
- 1 cup pearl or pot barley
- 2 1/2 cup water
- 1 tsp ghee
- 3 whole dates - one per person
- 1 tbsp carob
- 1/2 tsp cinnamon powder
- 9 strands saffron - optional
Optional ingredients for creaminess, choose one
- 2 tsp ghee
- 1 cup whole milk
- 3 tbsp double cream
Instructions
- In the evening, add barley, water, dates, carob, ghee and cinnamon to the inner pot of your pressure cooker.
- Set to cook for 18 mins on high pressure and use the delay timer to start an hour before your breakfast.
- In the morning, when the pressure is down, open the lid, stir in the extra ghee, cream or milk and optional saffron. Use sauté button to let it simmer for a couple of minutes to thicken. Stir now and then and serve.
- Alternatively, this porridge can be cooked in the morning on your stove until the grain is soft.
- When you serve, spoon a date into each bowl and break it with a side of a spoon.
Notes
Variations
- Use honey instead of dates to sweeten directly in the bowl after the porridge cooled down enough to eat (match the amount to ghee by volume, as in Ayurveda you should not combine equal amounts of honey and ghee by weight)
- Use maple syrup instead of dates
- Flake the grain for smoother texture and use 1:2 or 1:2.5 ratio for water.
- Make it without carob, but add a crushed cardamom pod to the mix before you cook
- Add vanilla essence