Crock Pot Breakfast

Mar 20 2010 | by archives | 5 Comments » |

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Source: Recipes of Friendship Cookbook

1 1/2 cups whole grain (use a mixture or just one type; rye, wheat, hulled barley, hulled oats, quinoa, amaranth, etc.; use gf if necessary)
1 tsp. salt
4 cups water

Place in a saucepan and bring to a boil. Meanwhile turn crock pot on high. When crock pot is hot, pour grain, salt and water into crock pot. Cover immediately and reduce heat to low. Cook overnight.

1 cup chopped, dried fruit (use an assortment: peaches, pears, prunes, apricots)
1/4 cup raisins
1/4 cup chopped dates
1/2 tsp. coriander

Soak dried fruit overnight in plenty of water to cover. About 15 minutes before serving, add the soaked fruit, soak water, raisins, dates, and coriander. Stir.

Serve with granola and peaches.

Note: This recipe may look complicated but it really isn’t. If you make it often, it can be simplified by chopping several batches of fruit at a time and packaging them in separate packages.

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5 Responses to “Crock Pot Breakfast”

1. Lynne Says:

   October 16th, 2011 at 10:02 pm

   I was wondering if you could do this with steel cut oatmeal so thanks for the info Trudy. I don’t think I have a warm setting so I’ll try low and see what happens. I’m wondering about serving it with soy yogurt. Humm
   I did see a recipe for a breakfast cobbler, using granola and tart apples, and it sounded yummy but called for 1/4 cup of honey which I could exchange for maple or Agava but it sounds a little excessive
2. Trudy Says:

   March 29th, 2011 at 4:57 pm

   I make close to this recipe using about 3.5-4 cups of a variety of grains and 10-12 c. water in a 5 qt. crock pot, no salt, no precooking or even boiling of water – just dump everything in the pot. I put the mixed dried fruit in right away also, about 10 oz or so, and add cinnamon and tumeric. Cook it on low, and if I get up during the night I give it a stir. It seems to make the greatest strides in getting done toward the morning. Sometimes when I’ve checked it during the night I’ve feared I put in too much water.

   When I’ve done steel cut oats in the crock pot I’ve used the warm setting rather than low, and they’ve cooked well. I tried this thinking if they didn’t cook enough I could always finish off that morning’s cereal in the microwave, but haven’t needed to use this back-up plan yet.

   I’m the only one at my house who eats this, but I freeze half for later and what I don’t freeze keeps well enough in the refer until it’s gone.
3. Brandy Says:

   December 2nd, 2010 at 4:02 pm

   Turned out a lot quicker on my low, it was done before I even got to bed. Next time I’ll try on “keep warm” instead of low… And whoa too much salt… I think I’ll leave it out all together. Water ratio was great! Thank you!
4. Pieter franciscus Says:

   June 17th, 2010 at 3:48 pm

   put the rice with the same amount in the rice cooker, with grains that you let stand overnight in it doubled the amount water, take a timer and connect the cooker on it and when you wake up and hae your shower, breakfast is ready I did it also with the coffee maker or machine caffeine free of course greetings from Holland I love vegan Haribol
5. April Says:

   May 23rd, 2010 at 8:42 pm

   I have tried to cook barley and oat groats in my rice cooker over night for a hot breakfast that will be ready when I awake. But, I’m still trying to figure out the ratio of water to grain.

   I have tried in my crock with steal cut oats, but again, getting the right water/grain ratio takes more than a few tries.

   I am really interested in trying this out. I love to add dried fruit, nuts, granola and some cold almond milk (which I make myself in my blender – 1 cup almonds: 4 cup water, blend and strain) over hot cereal.