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Weight Watchers Recipe of the Day: Slow Cooker Multigrain Cereal
I hate feeling rushed, especially first thing in the morning. One strategy that can really help save time in the morning is to have breakfast ready and waiting in the slow cooker.
I’ve made several variations of slow cooker oatmeal during the past few months that have been pretty good.
Recipe Notes
But it seemed like time to experiment with other grains, so when I came across a recipe for slow cooker multigrain cereal, I decided to give it a try.
The combination of pearl barley, steel-cut oats, and quinoa sounded interesting.
I stirred together the ingredients and then let it cook away on warm overnight—because my slow cooker cooks hot. In the morning, I awoke to a perfectly cooked batch of slow cooker multigrain cereal.
Topped with a bit of brown sugar, diced fresh pears, dried cranberries and a drizzle of maple syrup, it was a delicious nutritious way to start the day.
How Many Calories and WW Points in this Slow Cooker Multigrain Cereal?
The recipe makes 6 servings, each with 134 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
Providing plenty of leftovers to rewarm during the week. To make this work with WW Simply Filling, use your “Indulgence Points” for any brown sugar and/or maple syrup (or other non-calorie sweetener) you add.
Leftovers
Make ahead and freeze leftovers in single-serve portions in zip-lock plastic bags for up to 3 months. To reheat remove the cereal from the bag and place in a microwave (affiliate link)-safe bowl. Microwave (affiliate link) on medium until hot, 2 to 3 minutes, stirring once or twice.
If you’ve made this low fat Crock Pot Multigrain Cereal, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Multigrain Cereal
Ingredients
- 3 cups plain unsweetened almond milk
- 2-1/4 cups water
- 1 teaspoon vanilla
- 1 1-inch piece fresh peeled ginger, quartered
- 1/4 teaspoon salt
- 6 tablespoons pearl barley
- 6 tablespoons steel-cut oats
- 1/4 cup quinoa, rinsed well
- Fresh fruit for serving, if desired (diced mango, pineapple, pears, fresh berries, etc.)
Instructions
- Ideal Slow Cooker Size: 2-Quart
- 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.
- Remove the ginger.
- Serve topped with 1/4 cup fresh fruit.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Weight Watchers Family Style Cookbook (affiliate link)
What do you suggest to replace the fresh ginger?
Margaret, you could just skip it or add a little ground ginger (1/4 to 1/2 teaspoon)
With a nor’easter heading my way, I think I can get the ingredients tonight and enjoy tomorrow morning. Thanks!
Brrrr. Stay warm, Jean!!