Recipes and Cooking Six-Grain Slow Cooker Porridge 3.8 (5) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on November 30, 2011 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 15 mins Slow Cook Time: 6 hrs Total Time: 6 hrs 15 mins Servings: 6 Jump to Nutrition Facts Ingredients 5 cup water 1 cup mixed dried fruit, coarsely snipped, and/or dried cranberries, dried tart cherries, and/or raisins (about 7 ounces) ¼ cup chopped crystallized ginger 3 tablespoon steel-cut oats 3 tablespoon cracked wheat 3 tablespoon regular brown rice 2 tablespoon regular barley 2 tablespoon millet or regular brown rice 2 tablespoon yellow cornmeal 1 teaspoon ground cinnamon 1 teaspoon vanilla ¼ teaspoon salt ¾ cup chopped pecans, toasted* Fat-free milk Turbinado sugar, maple syrup, and/or shredded coconut (optional) Directions 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. 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. Top each serving with 2 tablespoons pecans, some milk, and, if desired, turbinado sugar. Tips To toast nuts, preheat oven to 350°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. Rate it Print Nutrition Facts (per serving) 325 Calories 11g Fat 51g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 325 % Daily Value * Total Fat 11g 14% Saturated Fat 1g 5% Cholesterol 2mg 1% Sodium 175mg 8% Total Carbohydrate 51g 19% Total Sugars 26g Protein 9g Vitamin C 1.2mg 6% Calcium 181.7mg 14% Iron 1.6mg 9% Potassium 502mg 11% Folate, total 16.1mcg Vitamin B-12 0.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.