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Slow Cook - Overnight 5-Grain Cereal with Raspberries and Coconut
Slow Cook - Overnight 5-Grain Cereal with Raspberries and Coconut
| By : |
| Prep Time | 5 minutes |
| Cook Time | 8 minutes |
| Servings |
4 servings
|
Ingredients
- 1/2 cup steel cut oats
- 1/4 cup pearl barley
- 1/4 cup millet
- 2 tbsp wheat bran
- 2 tbsp flaxseed meal
- 3 1/2 cups Water
- 1/2 tsp pure vanilla extract
- 1/2 tsp kosher salt
- fresh rapberries for serving
- toasted coconut for serving
- honey for serving
Ingredients
|
Instructions
- In the Instant Pot®, combine the oats, barley, millet, wheat bran, flaxseed meal, water, vanilla, and salt.
- Lock the lid. Press [Slow Cook], leave the vent open, and cook on “More“ for 8 hours.
- Divide the cereal among bowls and top with raspberries, coconut, and honey.
Sara Quessenberry, formerly the food stylist and recipe developer for Real Simple magazine, is now the food/website director at doitDelicious.com. With her easy-to-follow, time-saving recipes and down-to-earth approach, Quessenberry makes cooking seem like an inviting opportunity rather than a daunting task.
Kate Merker, formerly the Senior Food Editor ad real Simple magazine, is currently the Food and Nutrition Director at Woman’s Day magazine. She graduated from Yale University with a BA in Anthropology, and continued her education at the Culinary Institute of America, where she graduated in 2004 in Culinary Arts.
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The time on the main page says it takes 13 minutes to make (suggesting it can be made fresh in the morning), but the instructions say to cook it for 8 hours.
What about the liqiud?
so good
love it
so good!
Love it – so easy to make, and easy to double if you need to.