- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 105.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 194.4 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.9 g
- Protein: 4.3 g
Slow Cooked Breakfast Oats and RiceSubmitted by: ANTIOCHIA
IntroductionBreakfast cooks while you sleep! Breakfast cooks while you sleep!
I cup steel-cut oats (chopped oat grains, not flakes)
1/3 cup brown rice
4 cups water
1/2 tsp salt
2. Combine all ingredients in the slow cooker and cook overnight.
3. I eat this with soy milk and brown sugar. Portion size is 1 cup -- you may or may not get 6 servings out of this recipe -- it depends how much ends up stuck to the sides of the slowcooker which, I think, depends on how long you leave the cereal cooking. Even though you lose some of the cereal because it is stuck to the side, I think it is worth it because the cereal is ready as soon as you get up.
4. Refrigerate leftovers to reheat in the microwave.
NOTE: To experiment with slowcooking other cereals, the proportions are about 1 part cereal grain to 3 parts water. Add 1/2 teaspoon of salt per cup of grain. My daughter uses a combination of steel cut oats, barley, and brown rice which is good. Cracked wheat (not bulghur wheat) is also good in place of the oats. You can also add raisins or other dried fruit when you start to cook it -- however that's not included in the nutritional information. You'll have to count it separately.
Number of Servings: 6
Recipe submitted by SparkPeople user ANTIOCHIA.