Hot Breakfast Cereals
Hot cereal is one of my favorite ways to begin the day, and happily you can use your slow cooker to ensure that all family members get off to a nutritious start. Cook the cereal overnight and turn the slow cooker to Warm in the morning. Everyone can help themselves according to their schedules.
Serves4
Cooking MethodSlow Cooking
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
Kid FriendlyYes
Recipe CourseMain Course
Dietary ConsiderationDiabetic, Egg-free, Healthy, High Fiber, Lactose-free, Low Cholesterol, Low Saturated Fat, Low-fat, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian
MealBreakfast
MoodBlue, Stressed
Taste and TextureChewy
Ingredients
- 1 cup (250 ml) multigrain cereal, or ½ cup (125 mL) multigrain cereal and ½ cup (125 mL) rolled oats
- ¼ tsp (1 ml) salt
- 4 cups (1 L) water
- 2 medium all-purpose apples, peeled and thickly sliced
- ¼ to 1/3 cup (50 to 75 ml) raisins (optional)
- 1¼ cups (300 ml) rolled or steel-cut oats
- ½ tsp (2 ml) salt
- 4 cups (1 L) water
Instructions
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Hot Multigrain Cereal: In prepared slow cooker stoneware, combine 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.
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Hot Oatmeal: In prepared slow cooker stoneware, combine oats, salt and water. Cover and cook on Low for 8 hours or overnight. Stir well and serve.
Notes
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These recipes work best in a small (maximum 3½ quart) well-greased slow cooker.
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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.
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Rolled oats, often called porridge when cooked, are probably the most popular breakfast cereal. For variety, try the variations called steel-cut oats, Irish oatmeal or Scotch oats, which have an appealing chewy texture.
2004 Judith Finlayson
