Photo by Stephanie Staton |
Other grains, besides oatmeal, will fit the bill for a hearty breakfast. Assembled before you go to bed, this multigrain slow-cooker breakfast allows flavors to meld overnight, greeting you in the morning hot and ready to enjoy.
Ingredients
- 1/4 cup barley
- 1/4 cup brown rice
- 1/4 cup millet
- 1/4 cup dried fruit, such as chopped apricots, dates, raisins, cranberries, etc.
- 4 cups water
- 1/2 tsp. vanilla
- 1/2 tsp. lemon juice
Preparation
Wash grains thoroughly and drain. Place in slow cooker and add remaining ingredients. Cook on high heat until water starts to steam, then reduce to low heat and cook, covered, 12 hours. (Note: Settings on slow cookers may vary. My slow cooker has to be on setting number 2 or 3 for this recipe.)
Serves 4.
