Slow Cooker Multigrain Cereal
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6
Slow Cooker multigrain cereal topped with your favorite sweetener and/or fruit is an easy, nourishing and delicious way to begin your day.
  • 3 cups plain unsweetened almond milk
  • 2-1/4 cups water
  • 1 teaspoon vanilla
  • 1 (1-inch) piece fresh peeled ginger, quartered
  • ¼ teaspoon salt
  • 6 tablespoons pearl barley
  • 6 tablespoons steel-cut oats
  • ¼ cup quinoa, rinsed well
  • Fresh fruit for serving, if desired (diced mango, pineapple, pears, fresh berries, etc.)
  1. Ideal Slow Cooker Size: 2-Quart
  2. Combine the almond milk, water, vanilla, ginger and salt in your slow cooker. Stir in the barley, oats and quinoa, Cover and cook on low until the grains are very soft, 7 to 8 hours.
  3. Remove the ginger. Serve topped with ¼ cup fresh fruit.
Martha's Notes
Nutrition Estimates Per Serving (2/3 cup cereal and ¼ cup fruit): 134 calories, 2 g fat, 25 g carbs, 4 g fiber, 4 g protein and * 3 Points Plus

***My slow cooker cooks hot so, I cooked it overnight on warm. It turned out perfectly. Served with diced fresh pears, dried cranberries and maple syrup, it was a hit.

Make Ahead: Freeze leftovers in single-serve portions in zip-close plastic bags for up to 3 months. To reheat remove the cereal from the bag and place in a microwave-safe bowl. Microwave on medium until hot, 2 to 3 minutes, stirring once or twice.
Recipe by Simple Nourished Living at