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Breakfast recipe · from the recipe book

Slow Cooker Apple Cinnamon Oat and Barley Porridge

A chewy, nutty two-grain porridge with soft cinnamon apples, caramel-sweet dates and crunchy toasted pecans.

Slow Cooker Apple Cinnamon Oat and Barley Porridge

Ingredients

  • 2 cups160 gOld-fashioned rolled oats
  • ½ cup100 gPearl barley, dryrinsed
  • 3 cups (710 ml)700 gSoy milk, original
  • 2½ cups600 gWater
  • 1½ medium300 gApplecut into 1/2-inch pieces
  • 2 dates48 gMedjool dates, pittedchopped
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround ginger
  • 1¼ tsp5 gVanilla extract
  • ¼ tsp2 gSalt
  • 1⅛ tsp5 gCanola oil
  • ⅓ cup chopped40 gPecanschopped

Steps

  1. Brush the inside of a slow cooker with the canola oil so the grains don't stick.
  2. Rinse the barley in a sieve under cold water and add it to the slow cooker.
  3. Core and cut the apple into 1/2-inch pieces, chop the dates, and add both to the slow cooker.
  4. Add the oats, cinnamon, ground ginger and salt, and stir to coat the fruit.
  5. Pour in the soy milk, water and vanilla and stir well.
  6. Cover and cook on low for about 7 hours, until the barley is tender and chewy and the oats are creamy.
  7. Just before serving, toast the pecans in a dry pan over medium heat for 3 to 4 minutes, stirring, until fragrant.
  8. Stir the porridge, loosen with a splash of hot water if it is thick, spoon into 4 bowls and top with the toasted pecans.

Contains: Tree nuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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