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Six-Grain Slow Cooker Porridge
Ingredients
- 5 cups water
- 1 cup mixed dried fruit, coarsely snipped, and/or dried cranberries, dried tart cherries, and/or raisins (about 7 ounces)
- 1/4 cup chopped crystallized ginger
- 3 tablespoons steel-cut oats
- 3 tablespoons cracked wheat
- 3 tablespoons regular brown rice
- 2 tablespoons regular barley
- 2 tablespoons millet or regular brown rice
- 2 tablespoons yellow cornmeal
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 cup chopped pecans, toasted*
- Fat-free milk
- Turbinado sugar, maple syrup, and/or shredded coconut (optional)
Directions
1. In a 3 1/2- or 4-quart slow cooker combine the water, dried fruit, ginger, oats, cracked wheat, uncooked brown rice, barley, millet, cornmeal, cinnamon, vanilla, and salt.
2. Cover and cook on low-heat setting for 6 to 7 hours. Stir before serving. If too thick, stir in a bit of boiling water.
3. Top each serving with 2 tablespoons pecans, some milk, and, if desired, turbinado sugar.
From the Test Kitchen
- To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until a light brown, shaking once or twice.
Nutrition Facts
(Six-Grain Slow Cooker Porridge)
- Servings Per Recipe 6,
- cal. (kcal) 325,
- Fat, total (g) 11,
- chol. (mg) 2,
- sat. fat (g) 1,
- carb. (g) 51,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 3,
- Trans fatty acid (g) 0,
- fiber (g) 6,
- sugar (g) 26,
- pro. (g) 9,
- vit. A (IU) 389,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 175,
- Potassium (mg) 502,
- calcium (mg) 182,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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