MAKES: 6 SERVINGS
PREP: 15 MINS
SLOW COOK: 6 HRS TO 7 HRS (LOW)
5 cups water
1 cup mixed dried fruit, coarsely snipped, and/or dried cranberries, dried tart cherries, and/or raisins (about 7 ounces)
1/4 cup chopped crystallized ginger
3 tablespoons steel-cut oats
3 tablespoons cracked wheat
3 tablespoons regular brown rice
2 tablespoons regular barley
2 tablespoons millet or regular brown rice
2 tablespoons yellow cornmeal
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
3/4 cup chopped pecans, toasted*
Turbinado sugar, maple syrup, and/or shredded coconut (optional)
- In a 3 1/2- or 4-quart slow cooker combine the water, dried fruit, ginger, oats, cracked wheat, uncooked brown rice, barley, millet, cornmeal, cinnamon, vanilla, and salt.
- Cover and cook on low-heat setting for 6 to 7 hours. Stir before serving. If too thick, stir in a bit of boiling water.
- Top each serving with 2 tablespoons pecans, some milk, and, if desired, turbinado sugar.
From the Test Kitchen
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a single layer in a shallow baking pan. Bake for 5 to 10 minutes or until a light brown, shaking once or twice.
Nutrition Facts (Six-Grain Slow Cooker Porridge)
Per serving: 325 kcal , 11 g fat (1 g sat. fat , 3 g polyunsaturated fat , 6 g monounsaturated fat ), 2 mg chol. , 175 mg sodium , 51 g carb. , 6 g fiber , 26 g sugar , 9 g pro.