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Breakfast recipe · from the recipe book

Slow Cooker Apple Barley Porridge with Tahini

Chewy pearl barley and creamy oats slow-cooked with apple, pear, dates and cinnamon-cardamom spice, finished with a nutty tahini drizzle and cool yogurt.

Slow Cooker Apple Barley Porridge with Tahini

Ingredients

  • ½ cup100 gPearl barley, dryrinsed
  • 2 cups160 gOld-fashioned rolled oats
  • 4¼ cups1,000 gWater
  • 1½ medium300 gApplediced
  • 1 cup sliced150 gPearsdiced
  • 2 dates48 gMedjool dates, pittedchopped
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • 1 tsp2 gLemon zest
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gCanola oil
  • 2½ tbsp40 gTahini
  • 1 tbsp20 gHoney
  • 7 oz200 gPlain Greek yogurt, nonfat

Steps

  1. Prepare first: rinse the barley in a sieve, dice the apple and pear, and chop the dates.
  2. Brush the inside of the slow cooker with the canola oil so the porridge doesn't stick.
  3. Add the barley, water, apple, pear, dates, cinnamon, cardamom and salt to the slow cooker and stir.
  4. Cover and cook on low for 4 hours, until the barley is starting to soften.
  5. Stir in the oats, cover and cook on low for about 1 1/2 hours more, until the barley is tender and chewy and the oats are thick and creamy; stir in a splash of hot water if it is too thick.
  6. Meanwhile, whisk the tahini with the honey and the lemon zest in a small bowl to make a tahini drizzle; loosen with a teaspoon of warm water if needed.
  7. Spoon the porridge into 4 bowls, top each with a quarter of the Greek yogurt and drizzle a quarter of the tahini mixture over each.

Contains: Milk, Gluten, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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