I am not always the best at planning breakfast. I don’t give much time in my schedule for preparing much on most days. I am usually too busy having my devotional time, packing Joel’s lunch, and straighting up our downstairs to fix anything too elaborate. So when I saw this post for a whole, mixed grain breakfast idea, I had a sudden inspiration.
I decided to play around with the grains used and convert it into a soaked, crockpot meal. I soak it during the day, dump the grain and some water into the crockpot at night, and wake up to a steaming hot breakfast. I have found this so convenient. The first day I tried it out, my husband was able to help himself, in the morning, to a delicious bowl of hot cereal. After he left, Elena and I enjoyed some when she woke up, and an hour or two later, my sister stopped by, and was able to have a hot breakfast too.
The only thing I find a little tricky is the timing. My crockpot is very simple. It has hot, low, and a keep warm setting. I find that this will cook in about 8 hours on low. So I turn it on right before I head to bed. The first one up, puts it on the warm setting. This helps it from getting too well done. If left too long, it can dry out a bit on the top, but it’s still delicious.
I bet there are so many variations you could do with this. Some of the ideas I have thought of include adding some cubed apples, maple syrup and cinnamon to cook with it overnight. Or adding a can of coconut milk and serving it with tropical fruit in the morning. Or you could use milk or cream for part of the liquid for a richer texture.
As it cooks it will start mushing together, to form a texture more like a “hot cereal”. Interspersed are grains that are still firm, and that element adds a very nice contrast. But if you want all of the grains to be distinct, you can also cook on the stove for about 35-45 minutes.
Crockpot Whole Grain Breakfast Cereal
Serve with your favorite toppings: Honey, maple syrup, rapadura, milk, butter, raisins or a fruit compote. You can also make a larger amount of this, just use three cups of water per cup of grain.
1 cup of hulled barley
1 cup of brown rice
1 cup of millet
1 cup of Wild Rice Mix (I used one with red, brown, sweet and wild rice)
1 cup of oat groats
1 cup of wheat berries (I use soft)
1-Combine together, and place in a container to store
2-The morning before you want to serve this, take out 2 cups worth, and place in a bowl. Cover with water and add two tablespoons yogurt, kefir, apple cider vinegar, whey, or lemon juice. Let set on your counter, until that evening.
3-Right before you go to bed, rinse off the grains in a fine sieve, and place in your crockpot. Add 6 cups of water and a pinch of salt. Turn on low, and cook for 8 hours. Enjoy!
Latest posts by KimiHarris (see all)
- Stove Top Goat Cheddar Mac and Cheese (Gluten Free) - May 23, 2016
- 5 Things I’m Loving - May 18, 2016
- Cauliflower Fried Rice with Bacon and Chicken (Grain–free. AIP) - May 11, 2016