How nice is it to wake up on a busy morning and have a healthy breakfast ready to go? Overnight porridge is made in the slow cooker for a perfect start to the day.
Does making time to cook a healthy breakfast in the morning seem like a daunting task? No matter when I wake up, it seems like I’m always rushing out the door.
This overnight porridge is the perfect solution! You throw everything in your slow cooker the night before, let it sit on low for eight hours, then wake up to a hot breakfast that’s sure to energize your day.
It’s also great for meal prepping. I like to make a big batch, then save the leftovers for later in the week. Each morning, I just pop a serving in the microwave and I’m ready to go.
How to make overnight porridge
It’s almost hard to believe how easy it is to make this recipe. Let’s see how it’s done!
Step 1: Combine the oats, rice, millet, barley, wild rice, grits, flaxseed, salt, and water in the slow cooker.
Step 2: Cover and cook on low for 8 hours or overnight.
Step 3: Stir well before serving.
That’s it! I like to mix in a little cinnamon and almond milk, then top with fresh berries and chopped nuts for a nutritious breakfast that tastes like a treat.
Choosing your grains
Do you have bags of whole grains you bought but never got around to eating? Did you make one recipe with millet and now, the opened bag is just sitting in your pantry? Porridge is a great way to use up those miscellaneous grains.
I listed some of my favorite grains to include, but this is a very flexible recipe. If you have a local health food store that sells grains in bulk, feel free to pick out some you’ve never tried before.
It’s hard to go wrong with this recipe. Don’t be afraid to try something new!
Storage
Let the extra porridge cool, then store it in an airtight container in the refrigerator. It will stay fresh for up to five days. You can also store it in the freezer for up to three months.
When you’re ready to enjoy, just scoop out a serving and heat it in the microwave. Add your mix-ins and toppings, then enjoy!
Other make-ahead healthy breakfast recipes
Looking for more ideas to meal-prep your breakfasts for the week? It’s so nice to wake up and have your first meal of the day ready to go! Here are a few of my favorite recipes I know you’ll love:
- Oatmeal Muffins with Pumpkin Seeds and Nuts
- Crustless Quiche with Italian Turkey Sausage and Peppers
- Bacon & Egg Muffins
For even more healthy breakfast inspiration, check out my roundup of Diabetes-Friendly Breakfast Recipes!
Overnight Porridge (Slow Cooker)
Ingredients
- ½ cup steel-cut oats
- ½ cup short-grain brown rice
- ½ cup millet
- ½ cup whole-grain barley
- ⅓ cup wild rice
- ¼ cup polenta or corn grits, (not instant)
- 3 tablespoons ground flaxseed
- ½ teaspoon salt
- 8 cups water
Instructions
- Combine the oats, rice, millet, barley, wild rice, grits, flaxseed, salt, and water in the slow cooker.½ cup steel-cut oats, ½ cup short-grain brown rice, ½ cup millet, ½ cup whole-grain barley, ⅓ cup wild rice, ¼ cup polenta or corn grits, 3 tablespoons ground flaxseed, ½ teaspoon salt, 8 cups water
- Cover and cook on low for 8 hours or overnight.
- Stir well before serving.
