Coconut Mango Barley Breakfast
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1
  • 1 cup cooked pearl barley
  • 2 Tbsp. plain or vanilla soymilk
  • 2 Tbsp. sliced almonds, toasted
  • 2 Tbsp. large flaked coconut, unsweetened, toasted
  • 2 Tbsp. dark brown sugar
  • ¼ tsp. cinnamon
  • 1 honey mango, diced, about ½ cup (also called Ataulfo or Champagne mango)
  1. Heat barley and soymilk in saucepan over low heat or in microwave for 1 minute.
  2. Stir in remaining ingredients and enjoy.
If you don't have any leftover cooked barley you can whip up a batch by using the white rice setting on your rice cooker with 1 cup pearl barley, 3 cups water and ¼ teaspoon salt. If you don't have a rice cooker, you can do it on the stovetop as well, using the same proportions. Just boil 3 cups of water and add 1 cup of pearl barley and the salt. Cover it, get it boiling again, then lower the heat. Simmer, covered, for about 45 minutes. Both of these options yield 3 cups cooked barley.
Nutrition Information Per Serving
Serving size: 1⅔ cup Calories: 482 Fat: 14 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 87 g Sugar: 38 g Sodium: 214 mg Fiber: 11 g Protein: 9 g Cholesterol: 0 mg
Recipe by Veg Girl RD at