You can use cinnamon in any form: ground, whole, extract, baking chips. SugarErk. As I'd already made my dish and had no time to make another, I give you my Not Improv Challenge recipe, "Breakfast Barley."
forms: white, powdered, brown, cane juice. I think we will save honey,
maple syrup, and other sweeteners for other challenges.
I've been toying around with the idea of eating other grains for breakfast ... mostly because I have a cupboard full of random grains, but also because even the most delicious oatmeal gets a little boring after a while. I'd seen recipes for quinoa and barley "rice" puddings, so I guessed what I wanted could be done.
In the end, I went with quick-cooking barley and prepared it mostly by following the directions on the back of the box. Coconut milk for water, of course, because I wanted delicious creaminess and I didn't see why I needed to bring the liquid to boil before adding the barley, so threw them into the pot together.
I think the dish turned out pretty well. Creamy, nutty, slightly sweet, and very filling. (The Husband, however, took one look at it and said "that looks horrible" so ymmv).
1 cup quick-cooking barley [Mother's]
13.6 oz can coconut milk [Thai Kitchen]
Water, as needed
⅛ tsp salt
1-inch cinnamon stick
2 Tbsp flaxmeal [Bob's Red Mill]
1 Tbsp maple syrup
Fresh raspberries, as desired
Dump the coconut milk into a two-cup measuring cup and whisk it about until the solids are reincorporated. Add enough water to equal 2 cups. Add to saucepan with barley, cinnamon stick, and salt. Bring to boil. Reduce heat. Cover and simmer, stirring regularly to prevent sticking, for 10 minutes or until barley looks creamy, but not all liquid has been absorbed.
Remove saucepan from heat. Stir in maple syrup and flaxmeal. Let sit 5 minutes. Remove cinnamon stick. Taste. Add more maple syrup, if desired.
Portion into bowls. Serve topped with raspberries and, if desired, grated cinnamon and more maple syrup.