Healthy Slow Cooker Cranberry Pecan Oatmeal
Votes: 2
Time: 8 hours 10 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 220, total fat 6 G., saturated fats 0.5 G., proteins 4 G., carbohydrates 42 G., fiber 4 G., cholesterol 0 mg, sodium 105 mg, sugar 18 G.
Calories 220, total fat 6 G., saturated fats 0.5 G., proteins 4 G., carbohydrates 42 G., fiber 4 G., cholesterol 0 mg, sodium 105 mg, sugar 18 G.
Start preparing this incredibly healthy, fiber-rich porridge before bed by simply adding all the ingredients to the slow cooker and setting the time. A hot breakfast awaits you in the morning, energizing you for the day. This porridge is made with a blend of steel-cut oats, wild rice, and pearl barley. Cinnamon, nutmeg, and orange zest infuse it with a wonderfully spicy aroma. In the morning, all you have to do is stir it thoroughly and sweeten it with maple syrup. Serve topped with toasted pecans and dried cranberries. If desired, drizzle with eggnog for an even more festive flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. chopped oats
- 1 cup wild rice
- 0.5 cup pearl barley or spelt
- 1 teaspoon coarse salt
- 0.5 tsp. freshly ground nutmeg
- 2 strips of orange zest (10 cm each)
- 1 cinnamon stick
- 3/4 cup dried cranberries
- 3/4 tbsp. maple syrup
- 3/4 cup pecans, toasted and coarsely chopped
- Low-fat eggnog, for serving (optional)
- Special equipment: 6 liter slow cooker.
We recommend
Recipes with similar ingredients: oatmeal, wild rice, spelt groats, pearl barley, pecans, dried cranberries, maple syrup, Orange zest, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Spray the inside of a 6-quart slow cooker with cooking spray. Add 12 cups of cold water, oats, rice, barley, salt, nutmeg, orange zest, and cinnamon stick. Stir to distribute evenly. Cover and simmer over low heat until the grains are tender but still firm, about 8 hours.
- If desired, thin the porridge with hot water. Divide 1 cup of porridge into twelve warm bowls and top each serving with 1 tablespoon of cranberries, 1 tablespoon of pecans, and 1 tablespoon of maple syrup. Drizzle with a small amount of eggnog, if using, and serve the porridge warm.
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