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Slow-Cooker Overnight Porridge

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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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
Servings10
Calories Per Serving162
Total Fat2g3%
Sugar0.3gN/A
Saturated0.3g1.5%
Protein5g10%
Carbs32g11%
Vitamin A0.1µgN/A
Vitamin B60.1mg7.5%
Vitamin E0.1mg0.6%
Vitamin K0.5µg0.6%
Calcium13mg1%
Fiber4g17%
Folate (food)20µgN/A
Folate equivalent (total)29µg7%
Folic acid5µgN/A
Iron1mg7%
Magnesium59mg15%
Monounsaturated0.5gN/A
Niacin (B3)2mg9%
Phosphorus124mg18%
Polyunsaturated1gN/A
Potassium129mg4%
Sodium102mg4%
Thiamin (B1)0.2mg14.5%
Zinc1mg7%
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