Nothing beats a bowl of hot cereal in the morning, and using a slow cooker makes it easier than ever and produces deliciously creamy results. You can make this breakfast vegan by replacing the honey with agave nectar or chopped dried dates.
Home » Recipes » Slow Cooker Honey-Vanilla Multigrain Hot Cereal
6 cups unsweetened plain almondmilk
2 cups coconut water
1/4 cup honey
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
3/4 cup steel-cut oats
3/4 cup pearl barley
1/2 cup quinoa, rinsed
Whisk together almondmilk, coconut water, honey, vanilla and salt in a 4- to 6-quart slow cooker. Stir in oats, barley and quinoa. Cover and cook on low until grains are very tender, 5 to 7 hours. Refrigerate in an airtight container up to 5 days, or cool and freeze up to 3 months.
Per Serving: Serving size: about 3/4 cup, 160 calories (25 from fat), 3g total fat, 230mg sodium, 30g carbohydrates, (4 g dietary fiber, 7g sugar), 5g protein.
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