Nordic Breakfast Porridge

Ingredients

• Whole Milk - 2 1/2 cups
• Barley Flakes - 1 cup
• Light Brown Sugar - 2 tablespoons
• Unsalted Butter - 1 tablespoon
• Kosher Salt -
• Raspberries - 1 pint
• Light Brown Sugar - 1 tablespoon
• Granny Smith Apple - 1/2
• Roasted Pistachios, Chopped - 2 tablespoons
• Chia Seeds - 4 teaspoons
• Whole Milk - 1/4 cup
• Ground Cinnamon -

Instructions

1. For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan.
2. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes.
3. Stir in the sugar, butter and 1/2 teaspoon salt.
4. For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork.
5. Divide the porridge among 4 bowls.
6. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl.
7. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish.