Step 1

Pulse barley in your blender until coarsely chopped (so that all the grains are broken, but not powdered).

Step 2

Transfer the chopped barley to a medium saucepan and pour in the almond milk, maple syrup and salt.

Step 3

Turn heat to medium-high and bring the porridge to a boil, then reduce the heat to medium-low so it's simmering. Cook the porridge, stirring occasionally until it's soft, thickened, and pleasantly chewy, 25-30 minutes. (Add splashes more almond milk while cooking to thin, if desired, for preferred consistency).

Step 4

Transfer the barley porridge to bowls and top each with 1/2 cup thawed red berries. Add sliced figs (optional) and chopped pecans for crunch! Optional to drizzle with more maple syrup to sweeten to taste.