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).
- Level: Easy
- Total: 14 hr 5 min
- Prep: 5 min
- Inactive: 12 hr
- Cook: 2 hr
- Yield: 6 to 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 140 calorie
- Total Fat
- 1 grams
- Sodium
- 125 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 4 grams
Share This Recipe
- Level: Easy
- Total: 14 hr 5 min
- Prep: 5 min
- Inactive: 12 hr
- Cook: 2 hr
- Yield: 6 to 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 140 calorie
- Total Fat
- 1 grams
- Sodium
- 125 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 4 grams
- Protein
- 5 grams
- Sugar
- 4 grams
Ingredients
3/4 cup dehulled whole barley
3/4 cup steel-cut oats
1/2 cup cornmeal (not coarsely ground)
3 tablespoons light brown sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 cinnamon stick
Kosher salt
Topping suggestions: milk, chopped dried fruit, fresh fruit or nuts
Directions
- 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.
