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.

Six-Grain Slow Cooker Porridge Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
15 mins
Slow Cook:
6 hrs to 7 hrs (low)
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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
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)
    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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