Crock Pot Hot Whole Grain Cereal Recipes

Steps:

• dump everything into a lightly greased, large crockpot.
• Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
• The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
• *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.

Steps:

• Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
• In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.

Steps:

• Spray the inside of the crock pot with nonstick cooking spray.
• Combine all the grains, the dried fruit and cinnamon in crock pot and mix well.
• Stir in water and vanilla.
• Cover crock pot and cook for 6 to 8 hours on low. Check occasionally, and stir to prevent sticking.
• Stir the cereal before serving.
• You can add more water to change the texture.

Steps:

• Bring 5 cups of water to rolling boil, add salt. Pour in barley, cover and reduce to a simmer. Allow to cook about 5 minutes. Wisk in cornmeal, then stir in remaining grains. Cover pan again, turn heat to down to bare minimum to keep pan warm and allow grains to cook thoroughly. Stir regularly to keep cereal from sticking and burning. Treat almost as if you are making rice (it's a similar process). Remove from heat and allow to sit for a few minutes. Cereal will be very thick. Add more water at start if you like a creamier cereal. Serve with milk, honey, cinnamon and dried fruit. I make a big batch and parcel it out for the week.

Steps:

• In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples.
• Cover and cook on Low for 8 hours or overnight.
• Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
• 175 Essential Slow Cooker Classics. J. Finlayson.

Steps:

• Mix first 7 ingredients together and store in an air-tight container for future use.
• When ready to cook, mix one cup of grain mixture with 3 cups of water.
• Cook on low overnight in a crock pot OR bake, covered, overnight in a 200 degree oven.

Steps:

• You need a blender(or food processor, or better yet, a coffee grinder) to make this recipe.
• Get out your coffee grinder.
• Measure the dry oatmeal into it.
• Whirl the oatmeal until it is powdery, like flour.
• Dump the oatmeal into a mixing bowl.
• Measure the barley into the blender.
• Process it until powdery.
• Dump it into the bowl with the oatmeal.
• Measure the brown rice into the blender.
• Process it until powdery.
• The rice will take longer processing than the oatmeal or barley.
• It will be a tiny bit coarser after blending too, that is alright.
• When it is as powdery as you can get it, dump it into the bowl with the other grains.
• Add the whole wheat flour and the cornmeal, along with the sesame seeds, is using.
• Stir the mixture up to combine it thoroughly.
• Transfer the mixture to a resealable container and label.
• Store on the pantry shelf.
• Makes 3 1/4 cups.
• To Cook: 1/3 cup 5 Grain Cereal, 1 cup cold tap water, Dash Salt, and 2 tablespoons brown sugar(or 1 tbls. honey).
• In a small saucepan combine the cereal and cold water.
• You use cold water because it prevents lumps.
• Add the salt and brown sugar.
• Bring to a boil over high heat.
• Reduce the heat to medium low and simmer for about 3 to 5 minutes.
• Serve with milk.
• Makes 1 serving.
• To make 4 servings, use 1 cup of 5 Grain Cereal, 3 cups of cold tap water, 1/4 teaspoon of salt, and 1/3 cup brown sugar.
• This is a very healthy and hearty way to start the morning.
• I like this cereal much better than most other mixed grain cereals I have tried.
• The rice gives the cooked cereal a nice chewy texture which contrasts nicely with the smoothness of the whole wheat flour and cornmeal.
• If you don't have quick barley, you can replace it with more oatmeal, or even wheat germ, or wheat bran.
• I've also thought that Rye Flour might make a nice addition, although I have never tried it.
• This cereal is an excellent source of B vitamins and fiber.

Steps:

• 1. Place all ingredients in a crock pot.
• 2. Cook on low about 8 hours or overnight as you sleep.
• 3. Add sweetener of choice. Add any dried or fresh fruit and nuts of choice if desired.