Multigrain hot cereal with mango
6
Points®
Temps total: 7 h 5 min • Préparation: 5 min • Cuisson: 7 h • Portions: 8 • Difficulté: Facile
Why settle for a one-note hot cereal when you can easily combine three whole grains? The ginger and vanilla infuse flavor while the mixture cooks, and fresh mango adds tropical sweetness.
Ingrédients
Plain unsweetened almond milk
6 cup(s)
Ginger root
1 piece(s), 2 inch piece, quartered
Vanilla extract
2 tsp(s)
Table salt
¾ tsp(s)
Uncooked pearl barley
¾ cup(s)
Uncooked steel cut oats
¾ cup(s)
Uncooked quinoa
½ cup(s), rinsed
Mango
2 large, peeled, pitted, and diced
Honey
8 tsp(s)
Shredded coconut meat unsweetened
½ cup(s)
Water
2½ cup(s)
Instructions
1
In a 5- or 6-qt slow cooker, combine almond milk, 21/2 cups water, ginger, vanilla, and salt. Stir in barley, oats, and quinoa. Cover and cook until grains are very tender, about 7 hours on Low.
2
Remove and discard ginger. Divide porridge evenly among 8 bowls and top with mango and coconut; drizzle with honey. (Leftover porridge can be cooled and refrigerated several days. Gently reheat in microwave or on stovetop, adding a little water to loosen.)
3
Per serving: about 1 cup porridge, 1/4 cup mango, 1 tbsp coconut, and 1 tsp honey
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