Fruity Whole Grain Breakfast Porridge

Prep Time 15 minutes

Cook Time 9 hours

Total Time 9 hours 15 minutes

Servings 8 servings, about ¾ cup each

Ingredients

• ¾ cup dry steel cut oats
• ½ cup dry wild rice
• ¾ cup dry pearl barley (or dry farro)
• 1 cinnamon stick
• 1 2- inch slice dry orange peel
• 1 Tbsp . raw honey (or pure maple syrup)
• ½ tsp . sea salt (or Himalayan salt)
• ¼ cup chopped dried apricots (or dried cherries, dried apples, or raisins)
• ¼ cup unsweetened dried cranberries
• 6 cups water
• 1 cup chopped raw walnuts (or almonds, pecans, or cashews)
• 4 cups unsweetened almond milk

Instructions

1. Place oats, wild rice, barley, cinnamon stick, orange peel, honey, salt, apricots, cranberries, and water in a 3-quart slow cooker. Cook, covered, on low temperature for 7 to 9 hours, stirring once or twice (if you are up).
2. Before serving, mix well. Serve each portion topped with 2 Tbsp. walnuts and ½ cup almond milk.

Tip:

Use a vegetable peeler to remove just the outer part of the orange peel, avoiding the white pith which can be bitter.

Nutritional Information (per serving):
Calories: 315
Total Fat: 12 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 240 mg
Carbohydrates: 45 g
Fiber: 6 g
Sugars: 9 g
Protein: 9 g

Containers
2½ Yellows
1 Blue

*Recipe from Beachbody Blog