Slow-Cooker Overnight Porridge

Name: Slow-Cooker Overnight Porridge
Ingredients: 1/2 cup steel-cut oats; 1/2 teaspoon salt; 1/4 cup polenta or corn grits (not instant); 3 tablespoons ground flaxseed; 1/3 cup wild rice; 1/2 cup short-grain brown rice; 1/2 cup millet; 1/2 cup whole-grain barley; cinnamon (optional); almond milk (optional); fresh berries or frozen berries, thawed (optional); sliced almonds or walnuts (optional)

Lauren Gordon|Sept. 12, 2014 4:34 pm EST

2.6 (12 ratings)

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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.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie.Click here for more of the 101 Best Slow-Cooker Recipes

Servings

10

Ingredients

1/2 cup steel-cut oats
1/2 teaspoon salt
1/4 cup polenta or corn grits (not instant)
3 tablespoons ground flaxseed
1/3 cup wild rice
1/2 cup short-grain brown rice
1/2 cup millet
1/2 cup whole-grain barley
cinnamon (optional)
almond milk (optional)
fresh berries or frozen berries, thawed (optional)
sliced almonds or walnuts (optional)

Directions

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.