Slow-Cooker Overnight Porridge

Slow-Cooker Overnight Porridge

Diabetic Foodie

Slow-Cooker Overnight Porridge

How great would it be to wake up on a busy morning and have breakfast already cooked? You could slow down and eat at home or pack up a bowl of this multi-grain porridge to take to work with you. With a slow-cooker, it can happen.
— Shelby Kinnaird

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10
Servings
162
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 cup steel-cut oats
  • 1/2 teaspoon salt
  • 1/4 cup polenta or corn grits (not instant)
  • 3 tablespoons ground flaxseed
  • 1/3 cup wild rice
  • 1/2 cup short-grain brown rice
  • 1/2 cup millet
  • 1/2 cup whole-grain barley
  • cinnamon (optional)
  • almond milk (optional)
  • fresh berries or frozen berries, thawed (optional)
  • sliced almonds or walnuts (optional)

Directions

Combine oats, rice, millet, barley, wild rice, grits, flaxseed, salt and water in slow-cooker. Cover and cook on low, overnight, for 8 hours.

Stir well and serve with cinnamon, almond milk, berries and/or nuts, if desired.

Let leftover porridge cool, then store in refrigerator. Scoop out a serving and heat in microwave for breakfast another day.

Slow Cooker Shopping Tip

Try to create a balanced meal when shopping: look for a starch, a protein, and some greens.

Slow Cooker Cooking Tip

When preparing meals try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Nutritional Facts

Total Fat
2g
3%
Sugar
0.3g
N/A
Saturated Fat
0.3g
1.5%
Protein
5g
10%
Carbs
32g
11%
Vitamin A
0.1µg
N/A
Vitamin B6
0.1mg
7.5%
Vitamin E
0.1mg
0.6%
Vitamin K
0.5µg
0.6%
Calcium
13mg
1%
Fiber
4g
17%
Folate (food)
20µg
N/A
Folate equivalent (total)
29µg
7%
Folic acid
5µg
N/A
Iron
1mg
7%
Magnesium
59mg
15%
Monounsaturated
0.5g
N/A
Niacin (B3)
2mg
9%
Phosphorus
124mg
18%
Polyunsaturated
1g
N/A
Potassium
129mg
4%
Sodium
102mg
4%
Thiamin (B1)
0.2mg
14.5%
Zinc
1mg
7%

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