Guest guest Posted October 2, 2006 Report Share Posted October 2, 2006 Overnight Crockpot Cereal 1/2 cup quinoa 1 1/2 cups whole oat groats 1/2 cup millet 1/4 cup whole barley (not " pearl " ) or whole spelt 1/8 cup amaranth 1 teaspoon salt maple syrup, honey or sweetener of choice chopped nuts as desired fruit or dried fruit as desired Soak the quinoa for 10 minutes in water, and drain to eliminate any bitterness. Meanwhile, rinse all oats, millet and barley in a colander for a minute or so. Tip them into a slow cooker as you finish rinsing. Drain the water from the quinoa, and add it to cooker along with amaranth. Add 5 cups water and the salt. Turn heat on cooker to low, and cover. Cook overnight. In the morning, turn off the cooker and stir the mixture with a large spoon in case some of the grain sticks to the side of the pot. Scoop a serving of the mixture into a bowl, and add a drizzle of sweetener, a few nuts and a little bit of fruit, if desired. Makes 10 servings. Place the remaining cereal in refrigerator container; keeps about a week. Reheat in a pot or microwave, and add toppings as desired. Share your photos with the people who matter at Canada Photos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2008 Report Share Posted March 24, 2008 Oh yes, I love this too! I've been making this wonderful recipe since Sharon was kind enough to pass it on to me about a year ago. I think the different textures and flavors are a really great way to start the day, especially when it's cold, but any time really. Thanks again, AJ & Sharon! Peace, Maureen Sharon Zakhour wrote: > I see that forwards don't work, even if it's just an email. Here's the > text that got deleted: > > Overnight Crockpot Cereal > > 1/2 cup quinoa > 1 1/2 cups whole oat groats > 1/2 cup millet > 1/4 cup whole barley (not " pearl " ) or whole spelt > 1/8 cup amaranth > 1 teaspoon salt > maple syrup, honey or sweetener of choice > chopped nuts as desired > fruit or dried fruit as desired > > Soak the quinoa for 10 minutes in water, and drain to eliminate any bitterness. > Meanwhile, rinse all oats, millet and barley in a colander for a minute or so. Tip them into a slow cooker as you finish rinsing. Drain the water from the quinoa, and add it to cooker along with amaranth. > Add 5 cups water and the salt. > Turn heat on cooker to low, and cover. Cook overnight. > In the morning, turn off the cooker and stir the mixture with a large spoon in case some of the grain sticks to the side of the pot. > Scoop a serving of the mixture into a bowl, and add a drizzle of sweetener, a few nuts and a little bit of fruit, if desired. > Makes 10 servings. > Place the remaining cereal in refrigerator container; keeps about a week. Reheat in a pot or microwave, and add toppings as desired. > > > > > Quote Link to comment Share on other sites More sharing options...
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