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Home » Special Diets » Vegan » Overnight Porridge (Slow Cooker)

Overnight Porridge (Slow Cooker)

Posted by: Shelby Kinnaird / Breakfast, Pasta & Grains, Vegan / October 28, 2013

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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.

Overnight Porridge (Slow Cooker)

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.

Recipe Card
Overnight Porridge (Slow Cooker)
0 from 0 votes

Overnight Porridge (Slow Cooker)

Multi-grain porridge ready when you get up
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes
Author:Adapted from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann
Servings:10 servings
Review Print

Ingredients

  • 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

Instructions

  • 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.

Nutrition Info Per Serving

Nutrition Facts
Overnight Porridge (Slow Cooker)
Amount Per Serving (0 g)
Calories 183 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 99mg4%
Potassium 0mg0%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 1g1%
Protein 6g12%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
Net carbs 29g
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: overnight porridge, slow cooker recipes
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  1. Susan 30A EATS says

    October 30, 2013 at 1:35 pm

    Perfect for the fall and holiday season!

    Reply
  2. Joshua Hampton says

    October 28, 2013 at 1:18 pm

    This is marvelous. I’ve been looking for breakfast items I can make ahead other than oatmeal, and this porridge recipe hits the spot. Thanks for this.

    Reply

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