SLOW COOKER HONEY-VANILLA MULTIGRAIN HOT CEREAL
Nothing beats a bowl of hot cereal in the morning, and using a slow cooker makes it easier than ever and produces deliciously creamy results. You can make this breakfast vegan by replacing the honey with agave nectar or chopped dried dates.
Time 5h5m
Yield Serves 12
Number Of Ingredients 8
Steps:
- Whisk together almondmilk, coconut water, honey, vanilla and salt in a 4- to 6-quart slow cooker.
- Stir in oats, barley and quinoa.
- Cover and cook on low until grains are very tender, 5 to 7 hours.
- Refrigerate in an airtight container up to 5 days, or cool and freeze up to 3 months.
Nutrition Facts : Calories 160 calories, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 230 milligrams, Carbohydrate 30 grams, Protein 5 grams
SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE
This whole-grain porridge is a healthy way to start the day. Dehulled or hulless barley is unprocessed and takes longer to cook than the quicker pearled barley; use either for this recipe (servings of fiber will differ).
Provided by Food Network Kitchen
Time 14h5m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
- In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.
Nutrition Facts : Calories 140 calorie, Fat 1 grams, Sodium 125 milligrams, Carbohydrate 29 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
MULTI-GRAIN SNACK MIX
Organic multi-grain cereal begs for a party when it gets baked into a crunchy snack with onion, garlic, sesame and nuts.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h10m
Yield 20
Number Of Ingredients 8
Steps:
- Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, garlic salt and onion powder. Gradually stir in remaining ingredients until evenly coated.
- Bake 45 minutes, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g
MULTI-GRAIN HOT CEREAL (SLOW-COOKER)
Made with steel cut oats, quinoa, wheat berries, and brown rice. Adapted from a recipe from the Complete Whole Grains Cookbook by Judith Finlayson. I love it because it is super healthy, super easy, and reheats perfectly.
Provided by jenrink
Categories Breakfast
Time 6h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 8
Steps:
- dump everything into a lightly greased, large crockpot.
- Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
- The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
- *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.
CROCK POT HOT MULTIGRAIN CEREAL
One of my favorite ways to begin the day, and you can use your slow cooker to ensure that all family members get off to a nutritious start. Cook the cereal overnight and leave the slow cooker on Warm in the morning. Everyone can help themselves according to their schedules. Try using Irish oatmeal or steel cut oats, instead of traditional rolled oats for a crunchier version. Multigrain cereals are one way of ensuring that you maximize the nutritional benefits of cereal grains. You can buy them pre packaged, usually in 3, 5 or 7 grain combinations or under a brand name, or you can make your own by combining your favorite grains. Store multigrain cereal in an airtight container in a cool, dry place.
Provided by Olha7397
Categories Breakfast
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples.
- Cover and cook on Low for 8 hours or overnight.
- Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
- 175 Essential Slow Cooker Classics. J. Finlayson.
SLOW COOKED MULTIGRAIN CEREAL
Steps:
- mix together 8 hours crock pot 1.In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples. 2 Cover and cook on Low for 8 hours or overnight. 3 Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
MULTIGRAIN HOT CEREAL WITH CRANBERRIES AND ORANGES
Any grain flakes may be used in place of the soy flakes.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 4 1/2 cups
Number Of Ingredients 7
Steps:
- Heat a medium skillet over medium-high heat. Add cranberries and 2 tablespoons water. Cook until cranberries soften and release their juices, about 2 minutes. Stir in orange segments. Remove from heat, and set aside.
- Bring apple juice and 3 cups water to a boil in a large saucepan. Add the cracked wheat; reduce to a simmer, cover, and cook for 15 minutes. Add soy flakes, and cook, covered, 5 minutes more. Add kasha, and cook, covered, 10 minutes more. Uncover, and cook 5 minutes to let excess liquid evaporate. Spoon into individual bowls. Add hazelnuts, and spoon reserved fruit on top. Serve hot.
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