Allergy Associates of La Crosse / Recipes / Slow Cooked Whole Grain Breakfast Porridge

Slow Cooked Whole Grain Breakfast Porridge

Yields 8 servings


  • 3/4 cup de-hulled whole barley
  • 3/4 cup steel cut oats
  • 1/2 cup cornmeal
  • 3 Tbsp. brown sugar
  • 1 tsp. vanilla extract
  • 1 cinnamon stick
  • Salt to taste
  • Toppings of choice-milk, dried or fresh fruit chopped, nuts or seeds, etc.


  1. In a crock pot, combined 4 1/2 cups of water with the barley, oats, cornmeal, brown sugar, vanilla, a cinnamon stick, and 1/2 teaspoon salt. Mix to combine, cover and let sit overnight or for at least 8 hours.
  2. In the morning, turn the crock pot on to high and cook for two hours or until grains are tender. Stir half way through cooking. Once done, serve with your favorite toppings and enjoy.

Nutrition per serving: 190 calories, 41 g carbohydrates, 2 g fat, 5 g fiber, 4 g protein, 35 mg sodium, 6 g sugar.

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