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Six-Grain Slow Cooker Porridge




Source of Recipe


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Six-Grain Slow Cooker Porridge

Adapted from Bhg.com
Reviews rated this recipe 3.5 of 5 stars.
WW Points
Slow cooker
Makes: 6 servings
Prep: 15 mins - Slow Cook: 6 hrs to 7 hrs (low)

Not only is this comforting porridge tasty, it also provides about 10 percent of your daily fiber needs. Store any leftovers in the fridge and warm the next morning for a quick breakfast.

Ingredients:
• 5 cups water
• 1 cup mixed dried fruit, coarsely snipped, and/or dried cranberries, dried tart cherries, and/or raisins (about 7 ounces)
• 1/4 cup chopped crystallized ginger
• 3 tablespoons steel-cut oats
• 3 tablespoons cracked wheat
• 3 tablespoons regular brown rice
• 2 tablespoons regular barley
• 2 tablespoons millet or regular brown rice
• 2 tablespoons yellow cornmeal
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• 1/8 teaspoon salt
•
• 3/4 cup chopped pecans, toasted*
• Fat-free milk
• Turbinado sugar, maple syrup, and/or shredded coconut (optional)

Directions:
1. In a 3 1/2- or 4-quart slow cooker combine the water, dried fruit, ginger, oats, cracked wheat, uncooked brown rice, barley, millet, cornmeal, cinnamon, vanilla, and salt.

2. Cover and cook on low-heat setting for 6 to 7 hours. Stir before serving. If too thick, stir in a bit of boiling water.

3. Top each serving with 2 tablespoons pecans, some milk, and, if desired, turbinado sugar.
From the Test Kitchen: To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until a light brown, shaking once or twice.

Per serving: 325 kcal cal., 11 g fat (1 g sat. fat, 3 g polyunsaturated fat, 6 g monounsatured fat), 2 mg cholesterol., 126 mg sodium, 51 g carbohydrate., 6 g fiber, 26 g sugar, 9 g protein.