Crockpot Multigrain Porridge

Ingredients

• 2 cup rolled oats
• 1/2 cup millet
• 1/2 cup quinoa (rinse well to remove bitterness)
• 1/2 cup wheat berry flour
• 2-3 tbsp chia seeds
• 2-3 tbsp flaxseed meal
• 1 can coconut milk (13.5 oz)
• 6-8 cup water (total, including water for wheat flour slurry)
• 2-4 tbsp brown sugar
• 1-2 tsp cinnamon
• 1 pinch salt
• 1-2 tbsp butter
• 1 tbsp lemon juice (squeeze over the dish just before serving)

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water to remove bitterness. In a bowl, whisk the wheat berry flour with ~1.5 cups water until smooth with no lumps.

2. 2

   Add the millet, rinsed quinoa, wheat flour slurry, coconut milk, remaining water (to reach 5–6 cups total), brown sugar, cinnamon, and salt to the crockpot. Stir well to combine.

3. 3

   Cook on HIGH for 2.5–3 hours to soften the slower grains and hydrate everything properly.

4. 4

   Stir in the rolled oats, chia seeds, and flaxseed meal.

5. 5

   Continue cooking on HIGH for 20–30 minutes, stirring once if possible.

6. 6

   Stir in the butter and let the porridge sit for 10–15 minutes to thicken naturally. If too thick, add hot water or milk; if too thin, let sit longer as the chia and flax will continue to thicken it.

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