Slow-Cooker Overnight Porridge

Slow-Cooker Overnight Porridge

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Slow-Cooker Overnight Porridge

How great would it be to wake up on a busy morning and have breakfast already cooked? You could slow down and eat at home or pack up a bowl of this multi-grain porridge to take to work with you. With a slow-cooker, it can happen.— Shelby KinnairdClick here for more recipes from the Diabetic Foodie.Click here for more of the 101 Best Slow-Cooker Recipes

Slow-Cooker Overnight Porridge

  • 1/2 cup steel-cut oats
  • 1/2 teaspoon salt
  • 1/4 cup polenta or corn grits (not instant)
  • 3 tablespoons ground flaxseed
  • 1/3 cup wild rice
  • 1/2 cup short-grain brown rice
  • 1/2 cup millet
  • 1/2 cup whole-grain barley
  • cinnamon (optional)
  • almond milk (optional)
  • fresh berries or frozen berries, thawed (optional)
  • sliced almonds or walnuts (optional)
  1. Combine oats, rice, millet, barley, wild rice, grits, flaxseed, salt and water in slow-cooker. Cover and cook on low, overnight, for 8 hours.
  2. Stir well and serve with cinnamon, almond milk, berries and/or nuts, if desired.
  3. Let leftover porridge cool, then store in refrigerator. Scoop out a serving and heat in microwave for breakfast another day.