Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Breakfast, Slow Cooker, Vegan, Vegetarian
Yields or Serves:
Rating:
[Total: 1 Average: 5/5]
Nothing beats a bowl of hot cereal in the morning and using a slow cooker makes it easier than ever. You can make this breakfast vegan by replacing the honey with agave nectar.
- 6 Cups Plain Unsweetened Almond Milk
- 2 Cups Coconut Water
- 1/3 Cup Honey
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Kosher Salt
- 3/4 Cup Steel-Cut Oats
- 3/4 Cup Pearl Barley
- 1/2 Cup Quinoa (Rinsed)
- Whisk together almond milk, coconut water, honey, vanilla, and kosher salt to a 6 quart slow cooker. Stir in oats, barley, and quinoa.
- Cover and cook on low for 6 to 8 hours until grains are very tender.
- Transfer to airtight container for up to 5 days, or cool and freeze for up to 3 months.
- Serves 12
- “Work With What You Got”
- © Victoria Hart Glavin
