Multigrain hot cereal with mango

8
8
3
SmartPoints® value per serving
Total Time
7 hr 5 min
Prep
5 min
Cook
7 hr
Serves
8
Difficulty
Easy
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.

Ingredients

plain unsweetened almond milk

6 cup(s)

water

2½ cup(s)

ginger root

1 piece(s), (2-inch) fresh ginger, quartered

vanilla extract

2 tsp

table salt

¾ tsp

uncooked steel cut oats

¾ cup(s)

uncooked pearl barley

¾ cup(s)

uncooked quinoa

½ cup(s), rinsed

mango(es)

2 large, peeled, seeded, and diced

shredded coconut meat unsweetened

½ cup(s)

honey

8 tsp

Instructions

  1. Combine almond milk, water, ginger, vanilla, and salt in 5- or 6-quart slow cooker. 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 for up to several days. Gently reheat in microwave or on stovetop, adding a little water to loosen.
  3. Per serving: about 1 cup cereal, 1/4 cup mango, 1 tablespoon coconut, and 1 teaspoon honey

Notes

Add fresh raspberries along with the diced mango for 0 SmartPoints.

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