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.
Special Diets:
Method
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.
Nutritional Info
Serving Size
about 3/4 cup
Calories
160
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.