How great would it be to wake up on a busy morning and have breakfast already cooked? You could slow down and eat at home or pack up a bowl of this multi-grain porridge to take to work with you. With a slow cooker, it can happen.
I listed oats, rice, millet, barley, wild rice, grits and flaxseed as the grains to use in the recipe below, but don’t feel married to this combination. If you have a local health food store that sells grains in bulk, pick out some you’ve never tried before. Do you have bags of whole grains you bought because someone told you they were good for you? Did you make one recipe with millet and the opened bag has been sitting in your pantry for months? This porridge is a great way to use up those miscellaneous grains.
If you’re tired of eating oatmeal for breakfast, this hearty porridge is a nice change of pace.
Did you know I’m giving away a programmable slow cooker plus a copy of Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann? Read about how I made ketchup in the slow cooker and enter to win.
Overnight Porridge (Slow Cooker)
- 1/2 cup steel-cut oats
- 1/2 cup short-grain brown rice
- 1/2 cup millet
- 1/2 cup whole-grain barley
- 1/3 cup wild rice
- 1/4 cup polenta or corn grits not instant
- 3 tablespoons ground flaxseed
- 1/2 teaspoon salt
- 8 cups water
- Cinnamon optional
- Almond milk optional
- Fresh berries or frozen berries thawed (optional)
- Sliced almonds or walnuts optional
- Combine oats, rice, millet, barley, wild rice, grits, flaxseed, salt and water in slow cooker. Cover and cook on low, overnight, for 8 hours.
- Stir well and serve with cinnamon, almond milk, berries and/or nuts, if desired.
- Let leftover porridge cool, then store in refrigerator. Scoop out a serving and heat in microwave for breakfast another day.