Pearl barley and cherry breakfast bowl

Packed with cherries, honeycomb and passionfruit, this barley breakfast bowl is the perfect way to start the day. It's full of fibre, fruit and good sugars, making it suitable for diabetics.

  • 10 mins preparation
  • 40 mins cooking
  • Serves 2
  • Print


Pearl barley and cherry breakfast bowl
  • 1/2 cup (100g) pearl barley
  • 1 1/2 cup (375ml) water
  • 1 cup (280g) sheep's milk yoghurt
  • 1 1/2 cup (185g) frozen pitted cherries, thawed
  • 2 tablespoon fresh passionfruit pulp
  • 30 gram fresh honeycomb, sliced
  • 1 tablespoon chopped fresh mint leaves
  • 2 tablespoon coarsely chopped natural almonds
  • 1 tablespoon sunflower seeds


Pearl barley and cherry breakfast bowl
  • 1
    Combine barley and the water in a small saucepan over high heat, bring to the boil; reduce heat to low, cover, simmer for 35 minutes or until tender. Drain; rinse under cold water until cool.
  • 2
    Combine barley, yoghurt and ⅔ cup of the cherries in a medium bowl. Divide into serving bowls. Top with remaining cherries, passionfruit, honeycomb, mint, nuts and sunflower seeds.


You could also try this with cooked quinoa instead of barley. This recipe can be prepared the day before up to the end of step 1. Frozen raspberries can be used instead of cherries.

More From Women's Weekly Food