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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.