Slow Cooker Multigrain Cereal

5 from 1 vote

Slow Cooker multigrain cereal topped with your favorite sweetener and/or fruit is an easy, nourishing and delicious way to begin your day.

Prep Time10

Cook Time7

Total Time7 10

Course: Breakfast

Cuisine: American

Keyword: crock pot multigrain cereal, low fat multigrain cereal, warm breakfast cereal

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

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

Serving size: 2/3 cup cereal + 1/4 cup fresh fruit

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(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