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).
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  • Level: Easy
  • Total: 14 hr 5 min
  • Prep: 5 min
  • Inactive: 12 hr
  • Cook: 2 hr
  • Yield: 6 to 8 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.