Ingredients

• 1 cup unhulled barley
• 1 cup almond milk
• 1/4 teaspoon cardamom
• 5 tablespoons honey, divided, plus more for drizzling
• 1 pound plums, cut into wedges

Instructions

1. Cook barley in a large saucepan of boiling lightly salted water until tender, 30–40 minutes. Drain and return to saucepan. Add almond milk, cardamom, 2 Tbsp. honey, and a pinch of salt and cook over low heat, stirring occasionally, until warm.
2. Meanwhile, cook plums, 3 Tbsp. honey, and 3 Tbsp. water in a small saucepan over medium-low heat, stirring occasionally, until plums are soft and liquid is syrupy, 8–12 minutes.
3. Divide porridge among bowls. Top with plum mixture and drizzle with honey.