Fruity Whole-Grain Breakfast Porridge

serves 8


½ cup dry steel cut oats

½ cup dry wild rice

½ cup dry quinoa

¾ cup dry pearl barley

1 cinnamon stick

1 2-inch slice orange peel

2 Tbsp. pure maple syrup

½ tsp. sea salt (or Himalayan salt)

¼ cup chopped dried apricots (or dried cherries, dried apples, or raisins)

¼ cup unsweetened dried cranberries

6 cups water

1 cup chopped raw walnuts (or almonds, pecans, or cashews)

4 cups unsweetened almond milk


Place oats, wild rice, quinoa, barley, cinnamon stick, orange peel, honey, salt, apricots, cranberries, and water in a slow cooker. Cook, covered, on low temperature for 7 to 9 hours, stirring once or twice (if you are up).

Before serving, mix well. Serve each portion topped with 2 Tbsp. walnuts and ½ cup almond milk.

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