Multigrainhotcerealslowcooker Recipes

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MULTI-GRAIN HOT CEREAL (SLOW-COOKER)

Made with steel cut oats, quinoa, wheat berries, and brown rice. Adapted from a recipe from the Complete Whole Grains Cookbook by Judith Finlayson. I love it because it is super healthy, super easy, and reheats perfectly.

Provided by jenrink

Categories     Breakfast

Time 6h5m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 8



Multi-Grain Hot Cereal (Slow-Cooker) image

Steps:

  • dump everything into a lightly greased, large crockpot.
  • Cook on low overnight (about 6 hours was enough for me); or on high for 4 hours.
  • The original recipe suggests adding additional dried fruits, like raisins or cranberries in the last hour before serving. I topped mine with some maple syrup.
  • *I used a brown, long-grain basmati rice, but I'm sure any length rice would work fine. Also, I didn't have any apples, but I had some dehydrated apple-chips which I crushed and tossed in -- they worked great.

1 cup brown rice, rinsed & drained
1 cup quinoa, rinsed & drained
1 cup wheat berries
1 cup steel cut oats
11 cups water
2 teaspoons vanilla extract
1 -2 teaspoon cinnamon
2 apples, peeled, cored & diced

MULTI-GRAIN HOT CEREAL

I was tired of oatmeal, so I threw the grains that I had in the cupboard into a pot. Ta-da...out came this yummy cereal. Hope you enjoy it as much as I have.

Provided by Toddler Chef

Categories     Breakfast

Time 43m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 9



Multi-Grain Hot Cereal image

Steps:

  • The grains need to equal 1 cup, so I used heaping tablespoons. The flaxseeds are in addition to the 1 cup. You can use any dried fruit and nuts you like and any combination of grains as long as the grain to water ratio is 1:3. Next time I make it, I think I'm going to try adding brown rice and quinoa into the mix. I'm also thinking of grinding the grains in the blender to make more of a creamy cereal, but I honestly don't know it that will work or not.
  • Boil water. Stir in grains and flaxseeds. Cover and simmer for 25 minutes, stirring occasionally. Stir in fruit and nuts. Cover and continue to cook for 15 minutes. Serve with a little soy milk and your good to go! Store leftovers in the fridge.
  • Enjoy!

Nutrition Facts : Calories 187.2, Fat 9.3, SaturatedFat 0.9, Sodium 46.8, Carbohydrate 22.2, Fiber 5.2, Sugar 6.4, Protein 6.2

3 cups water
2 tablespoons amaranth grain
2 tablespoons millet
2 tablespoons rye flakes
2 tablespoons cracked wheat
2 tablespoons steel cut oats
2 tablespoons flax seeds
1/3 cup dried apricot, chopped
1/3 cup raw almonds, chopped

CROCK POT HOT MULTIGRAIN CEREAL

One of my favorite ways to begin the day, and you can use your slow cooker to ensure that all family members get off to a nutritious start. Cook the cereal overnight and leave the slow cooker on Warm in the morning. Everyone can help themselves according to their schedules. Try using Irish oatmeal or steel cut oats, instead of traditional rolled oats for a crunchier version. Multigrain cereals are one way of ensuring that you maximize the nutritional benefits of cereal grains. You can buy them pre packaged, usually in 3, 5 or 7 grain combinations or under a brand name, or you can make your own by combining your favorite grains. Store multigrain cereal in an airtight container in a cool, dry place.

Provided by Olha7397

Categories     Breakfast

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 5



Crock Pot Hot Multigrain Cereal image

Steps:

  • In prepared slow cooker stoneware, combine multigrain cereal, salt, water and apples.
  • Cover and cook on Low for 8 hours or overnight.
  • Just before serving, place raisins, if using, in a microwave safe bowl and cover with water. Microwave for 20 seconds to soften. Add to hot cereal. Stir well and serve.
  • 175 Essential Slow Cooker Classics. J. Finlayson.

1 cup multigrain cereal (or 1/2 cup multigrain cereal and 1/2 cup rolled oats)
1/4 teaspoon salt
4 cups water
2 apples, all purpose, peeled and thickly sliced
1/4-1/3 cup raisins (optional)

HOMEMADE MULTI-GRAIN HOT CEREAL

A multi-grain hot cereal to sustain you through the cold winter months. Find a store that sells grains in bulk so you need only purchase as much grains that are necessary for the recipe.

Provided by COOKGIRl

Categories     Breakfast

Time 13m

Yield 4 cups

Number Of Ingredients 8



Homemade Multi-Grain Hot Cereal image

Steps:

  • NOTE: Measurements above are arbitrary. Feel free to omit any grain or substitute your favorite grain(s).
  • In Dutch oven on medium heat, lightly toast the hardy grains (such as brown rice, whole barley, buckwheat groats) for approximately 8-10 minutes or until fragrant.
  • Keep stirring grains constantly so they don't burn.
  • Add remaining grains and toast another 5 minutes, stirring constantly. Cool mixture slightly.
  • Process grain mixture in batches in food processor, grain mill or blender fitted with steel blade. Grind grains to medium coarse consistency (grainy but not powdered.) Transfer ground grains to airtight container and store in refrigerator or freezer.
  • To prepare hot cereal*: To 1 cup of rapidly boiling water add 1/3 cup scant of cereal. Continue boiling 30 seconds, breaking up lumps with a fork. Reduce heat, cover pan and simmer cereal for 10-12 minutes.
  • *For thinner consistency cereal either increase water or reduce amount of cereal.
  • Season with salt to taste.
  • Add your favorite toppings such as cinnamon, flax seeds, milk, etc.

1/2 cup millet
1/2 cup rye flakes
1/2 cup wheat flakes
1/2 cup oats
1/2 cup brown rice
1/2 cup amaranth
1/2 cup barley or 1/2 cup barley groats
1/2 cup buckwheat flakes or 1/2 cup buckwheat groats

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