Slow Cooker Honey Vanilla Multigrain Hot Cereal

Slow Cooker Honey Vanilla Multigrain Hot Cereal

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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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)
  1. Whisk together almond milk, coconut water, honey, vanilla, and kosher salt to a 6 quart slow cooker. Stir in oats, barley, and quinoa.
  2. Cover and cook on low for 6 to 8 hours until grains are very tender.
  3. Transfer to airtight container for up to 5 days, or cool and freeze for up to 3 months.
  4. Serves 12
  5. “Work With What You Got”
  6. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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