When we did our ‘Real Food’ challenge here at Not Dabbling we gave up processed cereals. Toast with homemade bread, eggs from our chickens, and oatmeal replaced the out of the box stuff.
I have recently taken it a step farther and have started making breakfast the night before with whole grains and my slow cooker.
Here are a few things I’ve learned…
Although most recipes seem to call for a ratio of 4 to 1 water to grains…I prefer 4.5 to 1 for a creamer dish.
I had trouble with the edges getting a little burnt and crispy, so I found that if I put water in the slow cooker and put another bowl in it (like a double boiler) there are no burnt edges.
Coating the bowl with a touch of oil will save on clean up.
We have used the following grains so far…
Whole oat groats
Hulled barley (not pearled)
You can cook these in water or a combination of water. Just put your liquids, your grain (try different combos), and a touch of salt in your slow cooker set on the lowest setting. Turn it on right before bed and you have hot whole grain porridge in the morning!
You can also jazz it up with dried fruits and spices like cinnamon!
There really is no end to the yummy concoctions you can come up with whole grains and your handy dandy slow cooker!
So what about you? Have you tried whole grains for breakfast yet?