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Slow-Cooker Porridge

From the Bonnie Powell collection

Introduction

The best part about eating this for breakfast is because it’s mostly whole grains, you feel sated but not full for several hours, and you don’t have a “carb crash” like you do with cereal.

Ingredients

Porridge

	2	cups brown rice (I use Massa's Organic from California)
	1	cup rolled oats
	1	cup wheat berries
	1	cup red quinoa
	1	cup yellow lentils
	½	cup steel-cut oats (you might be tempted to use more, but this will make the porridge too gluey)
	½	cup amaranth
	½	cup barley
	¼	cup sesame seeds
	2	Tbsp. cinnamon

Toppings

	~	Milk
	1	Tbsp. honey, maple syrup, or molasses
	~	Toasted shredded coconut
	~	Toasted walnuts
	~	Dried cranberries or fresh fruit

Steps

Mix porridge ingredients together in a slow cooker. Add 2½ times as much water as you have ingredients (I just eyeball this), more if you like wetter porridge. Set the slow cooker on high for about 4 hours and go about your business. I like my porridge to taste chunky, not mushy, with texture in each bite, sort of like rice pudding. So at around 3 hours, if it is getting too thick but not softening, I may add a little water. Once it cools, I refrigerate it in a few big jars.
In the morning, I put about a cup in a bowl with milk and the spoonful of sweetener, then microwave for 2 minutes before topping it with the toasted coconut, nuts, and whatever dried or fresh fruit I have around.

This content is from the Bonnie Powell collection.

Steel-Cut-Oatmeal Bars

Granola Your Way

Crunchy Granola

Trail Bars

Tags

There are 4 comments on this item

Average Rating 5

50% recommend this recipe

1. by dgreenwood on Feb 21, 2009 at 8:47 AM PST

This is a great winter breakfast. I personally prefer savory grains so I would leave out the cinnamon and top with a small pat of butter, salt and pepper (and perhaps the walnuts.) Note: this makes a ton of porridge - will fill a large crockpot. If you are a one or two person household, you may want to cut the ingredients in half. You can also cook it on low overnight for about 6-8 hours.

2. by C'Anne Wofford on Oct 2, 2010 at 8:43 AM PDT

Love this recipe! I agree with leaving out the cinnamon and also recommend using only 2x the amount of water. This will give it a thicker consistency, perfect for portioning into muffins tins, then freezing for microwave defosting. It also makes a great, quick savory lunch by adding pesto or salsa and tomatoes, etc.

3. by annieqst on Nov 3, 2010 at 4:48 PM PDT

I would love to try this, but don’t have a slow cooker. Any recommendations on how to proceed?

4. by anonymous on Oct 9, 2011 at 9:09 PM PDT

Shouldn’t you soak overnight, then cook?

http://www.spinachandhoney.com/2007/11/overnight-oatmeal-eat-it-old-fashion.html

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