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.
- 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: about 3/4 cup, 160 calories (25 from fat), 3g total fat, 0g saturated fat, 0mg cholesterol, 230mg sodium, 30g carbohydrates (4g dietary fiber, 7g sugar), 5g protein.
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.
See our Terms of Service