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Six-Grain Slow Cooker Porridge

Not only is this comforting porridge tasty, it also provides about 10 percent of your daily fiber needs. Store any leftovers in the fridge and warm the next morning for a quick breakfast.

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  • Makes: 6 servings
  • Prep: 15 mins
  • Slow Cook: 6 hrs to 7 hrs (low)

Six-Grain Slow Cooker Porridge

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)

  • Per serving:
  • 325 kcal cal.,
  • 11 g fat
  • (1 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 2 mg chol.,
  • 175 mg sodium,
  • 51 g carb.,
  • 6 g fiber,
  • 26 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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