- 1 cup unhulled barley
- 1 cup almond milk
- 1/4 teaspoon cardamom
- 5 tablespoons Organic Honey & Blackcurrant, divided, plus more for drizzling
- 1 pound plums, cut into wedges
Cook barley in a large saucepan of boiling lightly salted water until tender, 30–40 minutes. Drain and return to saucepan. Add almond milk, cardamom, 2 Tbsp. honey, and a pinch of salt and cook over low heat, stirring occasionally, until warm. Meanwhile, cook plums, 3 Tbsp. honey, and 3 Tbsp. water in a small saucepan over medium-low heat, stirring occasionally, until plums are soft and liquid is syrupy, 8–12 minutes. Divide porridge among bowls. Top with plum mixture and drizzle with honey.
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