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).

Recipe courtesy of Food Network Kitchen

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Slow-Cooker Whole-Grain Breakfast Porridge

Total:: 14 hr 5 min
Prep:: 5 min
Inactive:: 12 hr
Cook:: 2 hr

Yield:: 6 to 8 servings

Level:: Easy

Nutrition Info

Healthy

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.

My Private Notes

Name: Slow-Cooker Whole-Grain Breakfast Porridge
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT2H0M0.000S
Total time: P0Y0M0DT14H5M0.000S
Yield: 6 to 8 servings
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

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My Private Notes

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