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Slow-Cooker Porridge

(recipe, Bonnie Powell)


The best part about eating this for breakfast is because it's mostly whole grains, you feel sated but not full for several hours, and you don't have a "carb crash" like you do with cereal.


    1. 2 cups brown rice (I use Massa's Organic from California)
    2. 1 cup rolled oats
    3. 1 cup wheat berries
    4. 1 cup red quinoa
    5. 1 cup yellow lentils
    6. ½ cup steel-cut oats (you might be tempted to use more, but this will make the porridge too gluey)
    7. ½ cup amaranth
    8. ½ cup barley
    9. ¼ cup sesame seeds
    10. 2 Tbsp. cinnamon
    1. Milk
    2. 1 Tbsp. honey, maple syrup, or molasses
    3. Toasted shredded coconut
    4. Toasted walnuts
    5. Dried cranberries or fresh fruit


    1. Mix porridge ingredients together in a slow cooker. Add 2½ times as much water as you have ingredients (I just eyeball this), more if you like wetter porridge. Set the slow cooker on high for about 4 hours and go about your business. I like my porridge to taste chunky, not mushy, with texture in each bite, sort of like rice pudding. So at around 3 hours, if it is getting too thick but not softening, I may add a little water. Once it cools, I refrigerate it in a few big jars.
    2. In the morning, I put about a cup in a bowl with milk and the spoonful of sweetener, then microwave for 2 minutes before topping it with the toasted coconut, nuts, and whatever dried or fresh fruit I have around.