Best Slow Cooked Multigrain Cereal Recipes

CROCK POT HOT MULTIGRAIN CEREAL

Steps:

• In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples.
• Cover and cook on Low for 8 hours or overnight.
• Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
• 175 Essential Slow Cooker Classics. J. Finlayson.

SLOW COOKER HONEY-VANILLA MULTIGRAIN HOT CEREAL

Steps:

• Whisk together almondmilk, coconut water, honey, vanilla and salt in a 4- to 6-quart slow cooker.
• Stir in oats, barley and quinoa.
• Cover and cook on low until grains are very tender, 5 to 7 hours.
• Refrigerate in an airtight container up to 5 days, or cool and freeze up to 3 months.

MULTI-GRAIN HOT CEREAL (SLOW-COOKER)

Steps:

• dump everything into a lightly greased, large crockpot.
• Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
• The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
• *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.

CROCK POT HOT WHOLE GRAIN CEREAL

Steps:

• Spray the inside of the crock pot with nonstick cooking spray.
• Combine all the grains, the dried fruit and cinnamon in crock pot and mix well.
• Stir in water and vanilla.
• Cover crock pot and cook for 6 to 8 hours on low. Check occasionally, and stir to prevent sticking.
• Stir the cereal before serving.
• You can add more water to change the texture.

HOMEMADE MULTI-GRAIN HOT CEREAL

Steps:

• NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
• In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
• Keep stirring grains constantly so they don't burn.
• Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
• Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
• To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
• *For thinner consistency cereal either increase water or reduce amount of cereal.
• Season with salt to taste.
• Add your favorite toppings such as cinnamon, flax seeds, milk, etc.

MULTI-GRAIN HOT CEREAL

Steps:

• The grains need to equal 1 cup, so I used heaping tablespoons. The flaxseeds are in addition to the 1 cup. You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3. Next time I make it, I think I'm going to try adding brown rice and quinoa into the mix. I'm also thinking of grinding the grains in the blender to make more of a creamy cereal, but I honestly don't know it that will work or not.
• Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go! Store leftovers in the fridge.
• Enjoy!

SLOW-COOKER WHOLE-GRAIN BREAKFAST PORRIDGE

Steps:

• Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
• In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.