Nonstick cooking spray
1 cup steel-cut oats
1 cup wild rice
1/2 cup pearled barley or farro
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
Two 4-inch strips orange peel
1 cinnamon stick
3/4 cup dried cranberries
3/4 cup pure maple syrup
3/4 cup pecans, toasted and roughly chopped
Low-fat eggnog, for serving, optional
Coat the inside of a 6-quart slow cooker insert with nonstick cooking spray. Add 12 cups cold water, the oats, rice, barley, salt, nutmeg, orange peel and cinnamon stick, and stir to combine. Cover and cook on low heat until the grains are tender but still have a bite, about 8 hours.
Thin out the porridge with hot water if desired. Ladle 1 cup of the porridge into twelve warm bowls and sprinkle each with 1 tablespoon cranberries, 1 tablespoon maple syrup and 1 tablespoon pecans. Top with some eggnog if using and serve warm.
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