Multigrain Slow-Cooker Porridge

I recently discovered the joys of making oatmeal in my slow-cooker over night and now I enjoy waking up to a pot of warm, creamy oatmeal anytime I’m in the mood.  This would be a great time saving idea for busy families to ease the hustle and bustle of rushed mid-week mornings. I have also been playing around mixing different grains with my steel cut oats, and to that I add nuts, dried or fresh fruit, and some flax seeds. One of my favorite versions mixes chopped apples, cinnamon, and toasted walnuts combined with half steel cut oats and half farro. Other grains I’ve used include millet, barley, quinoa, and amaranth.  These grains are delicious cooked slowly overnight and add a big dose of fiber and are very filling creating a very satisfying breakfast.

 
Why Healthy

  • All whole grains are good sources of fiber, vitamin E, iron, manganese, and zinc. Some have higher levels of protein — like amaranth and quinoa — but others are antioxidant powerhouses, like barley.
  • Nuts as part of a heart-healthy diet can lower the LDL, low-density lipoprotein or “bad,” cholesterol level in their blood.

 

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Multigrain Slow-Cooker Porridge

Mix and match your grains to make this tasty stick to your ribs hot porridge.

Yield: Serves 4

Prep Time: 10 mins

Cook Time: 4 hrs

Ingredients:

1/2 Cup Steel Cut Oats
1/2 Cup Other Grains ( Such as Quinoa, Farro, Barley)
1/2 Cup Dried Fruit (Raisins, Cranberries) or Chopped Fresh Apples
1/3 Cup Chopped Nuts
2 Teaspoons Flax Seed
4 Cups Water
1 Teaspoon Ground Cinnamon
2 Tablespoons Organic Honey
To Serve:
Almond Milk
Chopped Fresh Fruit or Berries

Directions:

Place all ingredients into the slow-cooker and cook for 4 hours on low (The slow-cooker will keep the oatmeal warm until morning).
Serve with a splash of almond milk and chopped fresh fruit or berries.

 

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