Multigrain hot cereal with mango
Plain unsweetened almond milk
1 piece(s), (2-inch) fresh ginger, quartered
Uncooked steel cut oats
Uncooked pearl barley
½ cup(s), rinsed
2 large, peeled, seeded, and diced
Shredded coconut meat unsweetened
- 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.
- 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.
- Per serving: about 1 cup cereal, 1/4 cup mango, 1 tablespoon coconut, and 1 teaspoon honey