Slow Cooker Honey-Vanilla Multigrain Cereal

By marck

This is a terrific recipe that came from Whole Foods. It makes an ENORMOUS amount, which is great, because you can freeze individual servings. To do that, spray a 12-cup muffin tin with cooking oil, dish your leftover cereal evenly between the muffin cups, and freeze. Once completely frozen, transfer the servings to a Ziploc freezer bag.

Ingredients

• 6 C plain almond milk
• 2 C coconut water
• 1/4 C honey
• 1-1/2 tsp pure vanilla extract
• 1/2 tsp fine sea salt
• 3/4 C steel-cut oats
• 3/4 C pearl barley
• 1/2 C quinoa, rinsed

Preparation

Step 1

1. Whisk together almond milk, coconut water, honey, vanilla, and salt in a 4- to 6-quart slow cooker. Stir in oats, barley and quinoa.

2. Cover and cook on low until grains are very tender, 5 to 7 hours.