Barley & Prune Breakfast Pudding
A creamy, comforting breakfast pudding made with pearl barley, stewed prunes, and full-fat yogurt. Barley is a fiber-rich whole grain packed with B vitamins, selenium, and manganese. Prunes are one of the highest iron plant foods and naturally support healthy digestion — a common concern when babies start solids.
Ingredients
- 60 grams Pearl Barley
- 4 pieces Pitted Prunes
- 60 grams Full-Fat Yogurt
- 300 ml Water
- 0.25 teaspoon Vanilla Extract
Instructions
- Rinse the pearl barley under cold water.
- Place in a small saucepan with the water. Bring to a boil, then reduce heat to low.
- Cover and simmer for 30–35 minutes until the barley is very soft and tender.
- While barley cooks, pit the prunes and chop them finely. Place in a small pan with 2 tablespoons of water.
- Cook the prunes over low heat for 5–8 minutes until they form a thick, jam-like paste. Mash with a fork.
- Drain any excess liquid from the barley. Stir in the prune paste and vanilla extract.
- Let cool slightly, then fold in the yogurt.
- Serve warm or at room temperature. The pudding should be thick and scoopable.
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