Ingredients
1 quart unsweetened almond milk
1 1/4 cups quick-cooking barley
2 tablespoons ground flax meal
1/4 teaspoon salt
1/2 cup dried cherries or cranberries
1/4 teaspoon ground cinnamon
2 to 3 tablespoons turbinado or brown sugar, plus more for serving (optional)
1 cup fresh raspberries
Preparation
In a large saucepan, stir together 3 1/2 cups almond milk, barley, flax meal, and salt over medium heat. Bring to a simmer and cook 10 minutes, stirring frequently. Stir in dried cherries and cinnamon and continue cooking, stirring frequently, until cereal is tender and creamy, about 5 minutes more.
Remove from heat and add sugar to taste. Divide among bowls and drizzle remaining 1/2 cup almond milk over top. Serve topped with raspberries and, if desired, additional sugar.
