Prep 10 mins
Cook 8 hrs
I have really been getting into hot cereals lately. This is a good one, cause you just put the cereal in the crock pot, and let it do the work! All these grains go into the crock pot uncooked. The proportions are critical in this recipe. Use any combination of whole grains you would like, as long as the total equals one cup, for every three cups of water used.
- 2 1⁄2 tablespoons bulgur
- 2 1⁄2 tablespoons brown rice
- 2 tablespoons barley
- 2 tablespoons millet
- 2 tablespoons cornmeal
- 1⁄4 cup rolled oats
- 3⁄4 cup chopped dried mixed fruit, plus
- 2 tablespoons chopped dried mixed fruit
- 1 1⁄2 teaspoons cinnamon
- 3 cups water
- 1 tablespoon vanilla
- 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.
A great and innovative new type of breakfast for me and so wonderful to do it in the crock pot. Timing was perfect for me and as I had no millet I just doubled the burghul. I added cranberries and banana instead of dried fruit. Made for Sharon.
Excellent recipe! I used brown rice, wild rice, oats, barley, and flaxseed as the grains, with dried cranberries and whole almonds. I tripled the recipe while using your 3 cups of water to 1 cup of grains rule and it turned out perfectly - it's so great to have a healthy hot cereal before work and not have to spend all morning at the stove. Thanks for the wonderful recipe!
Sadly this recipe doesn't like me. I made it twice and it didn't turn out either time. It's too bad, because I was excited to find an easy healthy recipe that used a lot of grains I had in my pantry. The first time I used medium bulghur, long grain brown rice, whole barley, millet, white cornmeal, steel-cut oats, dried tropical fruit mix, golden raisins and goji berries. The rice and whole barley weren't cooked at 8 hours...The rice cooked after about 10 hours but the barley never did...I've never used whole barley, maybe it was supposed to be pearl barley? I also didn't like the weird flavor the dried fruits infused the whole thing with. Anyways, the next day I made it by just adding the grains to a 1 cup measuring cup and used: medium bulghur, short-grain brown rice, millet, steel-cut oats, raisins and dried cranberries. This time it took about 10 hours again for the rice to cook but I still didn't like the whole mushy texture and flavor from the dried fruits. Most of your recipes are excellent so I'm sure I'll find others to use my grains in. Because this seemed to have worked out for other people I'm not going to leave a starred review.