📝 About This Recipe
Step back into the warmth of a Northern European kitchen with this comforting Grütze, a traditional cracked grain porridge that defines rustic elegance. Unlike quick oats, this dish utilizes cracked barley and groats to create a deeply satisfying texture with a nutty, complex flavor profile. Simmered in a blend of creamy milk and aromatic spices, it is a slow-burning, nutritious breakfast that feels like a warm embrace on a chilly morning.
🥗 Ingredients
The Grains
- 1 cup Cracked Barley (Barley Grits) (rinsed thoroughly)
- 1/4 cup Steel-Cut Oats (for added creaminess)
Cooking Liquid & Aromatics
- 3 cups Whole Milk (plus extra for serving)
- 1 cup Water (filtered)
- 1/2 teaspoon Kosher Salt (to balance the sweetness)
- 1 piece Cinnamon Stick (Ceylon cinnamon preferred)
- 1 piece Star Anise (whole)
- 1 teaspoon Pure Vanilla Extract (added at the end)
Spiced Fruit Topping
- 1 large Honeycrisp Apple (cored and diced into 1/2 inch cubes)
- 2 tablespoons Unsalted Butter (high quality)
- 3 tablespoons Maple Syrup (Grade A Amber)
- 1/4 teaspoon Ground Cardamom (freshly ground if possible)
- 1/4 cup Dried Tart Cherries (or golden raisins)
For Garnish
- 1/4 cup Toasted Hazelnuts (roughly chopped)
- 4-5 pieces Fresh Mint Leaves (torn for brightness)
👨🍳 Instructions
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1
Place the cracked barley and steel-cut oats in a fine-mesh sieve and rinse under cold water until the water runs clear to remove excess surface starch.
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2
In a heavy-bottomed saucepan or Dutch oven, combine the rinsed grains, 3 cups of milk, 1 cup of water, and the kosher salt.
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3
Add the cinnamon stick and star anise to the pot. Bring the mixture to a gentle boil over medium-high heat, stirring frequently to prevent the milk from scorching.
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4
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot partially with a lid to allow steam to escape.
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5
Simmer the grains for 35-45 minutes. Stir every 5-10 minutes, scraping the bottom of the pan to ensure a smooth, creamy consistency.
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6
While the porridge simmers, prepare the fruit topping. Melt the butter in a small skillet over medium heat until it begins to foam.
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7
Add the diced apples and dried cherries to the skillet. Sauté for 5-6 minutes until the apples are tender but still hold their shape.
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8
Stir in the maple syrup and ground cardamom. Let the mixture bubble for 2 minutes until it forms a light, glossy glaze. Remove from heat and set aside.
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9
Check the porridge. The barley should be tender with a slight 'al dente' chew, and the liquid should be mostly absorbed into a thick, creamy base.
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10
Remove the cinnamon stick and star anise. Stir in the vanilla extract and an extra splash of milk if you prefer a thinner consistency.
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11
Turn off the heat and let the porridge rest, covered, for 3 minutes to settle the flavors.
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12
Ladle the warm Grütze into deep bowls. Spoon a generous portion of the spiced apple and cherry mixture over the top, including the syrup.
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13
Finish each bowl with a sprinkle of toasted hazelnuts and a few torn mint leaves for a fresh contrast.
💡 Chef's Tips
For the best texture, always use cracked grains rather than pearled barley, which lacks the rustic bite essential for a true Grütze. If the porridge thickens too much during cooking, whisk in a little more milk or even a splash of apple cider for acidity. To save time, you can soak the grains in water overnight; this reduces the cooking time by about 15 minutes. Avoid using high heat once the milk is added, as dairy can easily burn and create a bitter film on the bottom of your pot. For a vegan version, substitute the milk with oat milk and the butter with coconut oil; both complement the grain flavors beautifully.
🍽️ Serving Suggestions
Serve alongside a small glass of cold buttermilk to cut through the richness of the grains. Pair with a hot cup of Earl Grey tea or a dark roast coffee with a pinch of cardamom. A side of thick-cut, salty bacon or smoked ham provides a wonderful savory balance to the sweet fruit topping. For an extra indulgent brunch, add a dollop of crème fraîche or Greek yogurt on top just before serving.