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)
Quinoa
Wheat berries
Millet
Brown Rice
Wild Rice
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?
Not Dabbling In Normal 
YES! I made steel cut oats with dried cranberries. I was having a garage sale that morning and all my helpers loved their breakfast. Easy and yummy.
Oh yum! Cooler weather means warm cereals for me. My favorite last year was steel cut oats with Georgia pecans and honey. I’d occasionally even throw in a banana if they were “overripe” at the store. One small bowl would fill me up until dinner time!
Thank you for sharing this with us.. I just told myself this morning that I was going to upgrade my healthy eating style. I’m looking forward to trying this one very soon… first off~ get me a nice collection of some whole grains.
Mr Chiots and I love oat groats and barley for breakfast in the winter. I find this is a great way to get grains in your diet you don’t usually eat in other places so we stick to these 2.
Usually I soak the oats overnight with some cider vinegar or some whey (I’ve read this makes them more digestible). Then I cook in the morning. They cook much quicker when soaked. I also cook up a big batch then we reheat all week so it’s quicker. We too like ours with extra water as well, and a can of coconut milk for added creaminess & health.
Marvelous! Better yet, cook them in chai or the flavored tea of your choice. I do it w/my oatmeal and it’s *perfect* for cold winter mornings.
Yes! Love it! We call it all porridge and my 3 and 4 year olds chow it down. Need to try the slow cooker again now that it is cooling down and we have a new family member. Mornings are a bit rougher these last two weeks. 🙂