Slow-Cooker Overnight Porridge

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

Click here for more recipes from the Diabetic Foodie.

Click here for more of the 101 Best Slow-Cooker Recipes

10
Servings
149
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.

Nutritional Facts

Total Fat
2g
3%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
27g
21%
Protein
5g
11%
Vitamin A, RAE
1µg
0%
Calcium, Ca
24mg
2%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
116mg
17%
Selenium, Se
7µg
13%
Sodium, Na
152mg
10%
Water
13g
0%
Zinc, Zn
1mg
13%

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.