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WW Recipe of the Day: Slow Cooker Breakfast Barley with Fruit
This slow cooked breakfast barley with orange juice and fruit was an unexpected surprise.
Recipe Notes
The recipe caught my eye in Mable Hoffman’s Crockery Cookery (affiliate link), where it was listed with the vegetables and sides and suggested as a tasty accompaniment for ham.
But, one taste told me it would never fly as a side dish. The flavors and ingredients seemed much more appropriate for breakfast.
It was a chewy, nutty, delicious whole grain alternative to the slow cooker oatmeal, that’s quickly becoming a morning habit.
I used pearl barley, but think any barley should work.
This slow cooker breakfast barley recipe is really more of a template that can be adjusted to suit individual tastes, preferences and what’s on hand.
Not a fan of apricots? Skip them or use another favorite dried fruit instead. Out of orange juice, substitute apple juice. I’m looking forward to playing with different combinations.
I also am amazed at how long this slow cooker breakfast barley with fruit kept me energized and satisfied. I’m a happy camper whenever I’m able to make it from breakfast to lunch without feeling hungry.
How Many Calories and WW Points in this Slow Cooker Breakfast Barley?
According to my calculations, each serving has 167 calories and:
6 *SmartPoints (Green plan)
6 *SmartPoints (Blue plan)
5 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW Points for this recipe and track it in the WW app or site, Click here!
If you’ve made this Crock Pot Breakfast Barley Cereal with Fruit and Nuts, 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 Breakfast Barley with Orange Juice & Fruit
Ingredients
- 1-2/3 cups water
- 1 cup orange juice
- 2/3 cup pearl barley
- 1/4 cup dried cranberries
- 1/4 cup dried apricot halves, chopped
- 1/4 cup chopped dates
- 1 apple, peeled, cored and chopped
- 1/2 teaspoon ground allspice
- 2 tablespoons chopped walnuts or pecans
Instructions
- Ideal Slow Cooker Size: 2-Quart
- Spray your slow cooker with nonstick cooking spray.
- Combine the orange juice, water, barley, cranberries, apricots, dates, apple, allspice and nuts in your slow cooker. Stir.
- Cover and cook on LOW for 6 to 8 hours, or until the barley is tender and has absorbed the liquid. (It may appear a little thin, but will thicken up considerably as it cools a bit.)
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Mable Hoffman’s Crockery Cookery (affiliate link)
First time wiithow cooker. Breakfast recipe looks great.
Hi, the top time says 4 hours but the recipe says 8.