PORRIDGE

Slow cookers can be used to cook a number of different kinds of foods besides stews, soups and roasts.  I use mine to make porridge and I cook it overnight so that when I get up in the morning, breakfast is already made.  The two recipes I have included below both make big batches of porridge and it lasts for the week in the fridge.  I heat up a bowl of porridge in the microwave.  

These two recipes are a bit different from each other and if I had to choose my favorite, I would go for the second recipe - oatmeal with fruit, nuts and spice.  When I made this recipe I did not have all of the amounts of steel cut oats and cranberries so I used old fashioned rolled oats to make up the 2 cups and I didn't have a full cup of cranberries so I added raisins to make up one cup.  It worked out fine.  This second recipe is my preferred choice as I like chopped nuts and cranberries in my porridge.

Crock Pot Porridge

INGREDIENTS:

½ cup cracked wheat

1 ½ cups steel cut oats

½ cup rye flakes

½ cup brown rice

¼ cup wheat germ

6 ½ cups water or combination of rice milk, soy milk, almond milk, regular milk

½ cup raisins

½ cup chopped dates

1 ½ tbsp vanilla

pinch of nutmeg

DIRECTIONS:

Place all of the ingredients in a crock pot.  Cover and cook overnight at the low temperature setting.   Serves 8.

From The Eat-Clean Diet Cookbook

Slow Cooker Fruit, Nuts, and Spice Oatmeal

INGREDIENTS:

2 cups steel cut oats

2 cups diced apple

1 cup dried cranberries

1/2 cup slivered almonds

1/2 cup chopped pecans

3 cups water

1 cup milk

1 tablespoon ground cinnamon

1 teaspoon pumpkin pie spice

2 teaspoons butter

DIRECTIONS:

1.              Combine the oats, apple, cranberries, almonds, pecans, water, milk, cinnamon, pumpkin pie spice, and butter in a slow cooker. Cook on Low overnight or 8 hours.  Serves 8.

From allrecipes.com