Prep 5 mins
Cook 6 hrs
Made with steel cut oats, quinoa, wheat berries, and brown rice. Adapted from a recipe from the Complete Whole Grains Cookbook by Judith Finlayson. I love it because it is super healthy, super easy, and reheats perfectly.
- 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.
Nice to wake up to the smell of cinnamon and vanilla. Very easy to make. My crockpot only has an 8 or 10-hour setting, so the cereal was more creamy than I prefer but my husband topped it with brown sugar and added milk and loved it. Did not have wheat berries or steel-cut oats, so added barley and Freekah instead.
This was my first time using wheat berries, and they were great. Love the mix of grains. I served the cereal with a few raisins sprinkled on top. A very good recipe and so easy to make.
Great recipe! I didn't have wheat berries, but threw in some extra Quinoa flakes that I had on hand, as well as a bit of Couscous to make up for it. Next time I will add some salt to the recipe to liven up the flavor a bit. I also froze the leftovers and they tasted great weeks later!