Add the pearl barley to a blender or food processor and blend until the consistency is similar to a course flour. You don’t want it to be too fine.

Add the ground-up pearl barley, cinnamon, salt, water, milk, and vanilla extract to a small pot. Bring it to a boil, then turn the heat down to low.

Cover with a lid and simmer for 20 to 25 minutes on low heat, stir often with a wooden spoon or spatula to prevent the mixture from sticking to the bottom of the pan. Add extra water if needed to prevent sticking.

Remove from the heat, add the maple syrup a bit at a time, and stir to combine until it has reached your desired sweetness. Let sit for 5 minutes to allow the porridge to cool and thicken.

Top with an assortment of berries, granola, etc. Add more maple syrup to the porridge if desired.