Multi Grain Hot Cereal Slow Cooker Recipes
CROCK POT HOT MULTIGRAIN CEREAL
One of my favorite ways to begin the day, and you can use your slow cooker to ensure that all family members get off to a nutritious start. Cook the cereal overnight and leave the slow cooker on Warm in the morning. Everyone can help themselves according to their schedules. Try using Irish oatmeal or steel cut oats, instead of traditional rolled oats for a crunchier version. Multigrain cereals are one way of ensuring that you maximize the nutritional benefits of cereal grains. You can buy them pre packaged, usually in 3, 5 or 7 grain combinations or under a brand name, or you can make your own by combining your favorite grains. Store multigrain cereal in an airtight container in a cool, dry place.
Provided by Olha7397
Categories Breakfast
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 5
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.
MULTI-GRAIN HOT CEREAL
I was tired of oatmeal, so I threw the grains that I had in the cupboard into a pot. Ta-da...out came this yummy cereal. Hope you enjoy it as much as I have.
Provided by Toddler Chef
Categories Breakfast
Time 43m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 187.2, Fat 9.3, SaturatedFat 0.9, Sodium 46.8, Carbohydrate 22.2, Fiber 5.2, Sugar 6.4, Protein 6.2
MULTI-GRAIN HOT CEREAL (SLOW-COOKER)
Made with steel cut oats, quinoa, wheat berries, and brown rice. Adapted from a recipe from the Complete Whole Grains Cookbook by Judith Finlayson. I love it because it is super healthy, super easy, and reheats perfectly.
Provided by jenrink
Categories Breakfast
Time 6h5m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 8
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.
SLOW COOKED MULTIGRAIN CEREAL
Steps:
- mix together 8 hours crock pot 1.In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples. 2 Cover and cook on Low for 8 hours or overnight. 3 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.
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