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Slow Cooker Honey-Vanilla Multigrain Hot Cereal

Serves 12
Time 5 hr 5 min
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.
Ingredients
  • 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
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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