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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.