In a large sauce pan, bring the almond milk to a boil. Add the mashed barley and stir well. Bring mixture to a boil stirring constantly. Allow to boil no more that 30 seconds.

Reduce heat to a simmer and stir in the remaining ingredients. Allow mixture to simmer for at least 10 minutes before serving.


In 14th Century France, while Louis the Pious and Charlemagne were having all sorts of meats and pastry for breakfast, a great many others were settling for this simpler fare - sometimes also spelled "Gruyau".

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 3 votes.

From Spiderbaby11 (Team Breakfast Member)

Rating (out of 5):

I made this with dark chocolate almond milk... very good! I only used half the amount of milk and omitted the salt. I had a bit of trouble mashing the barley so I put it in my food processor. It reminded me of the Coco Wheats I loved when I was a kid.

Comment submitted: 5/8/2014 (#18864)



From Andres

Rating (out of 5):

This recipe was awesome, but the anecdote at the end confusing. Both those guys were 8-9th century characters.

Comment submitted: 7/6/2010 (#10841)



From Infinitymaster (Team Breakfast Member)

Rating (out of 5):

This was absolutely delicious. You'd think because it's basically barley soup that it would be bland, but the sugar and almond milk do a great job as sweeteners. 10/10

Comment submitted: 6/14/2008 (#5528)

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