Slow Cooker Breakfast Barley

I’ve been in a breakfast rut.  Besides it is cold as heck this past week.  I am already in my “January” coat which is really messing with my winter commuting strategy.  Decided a hot breakfast would help me stay warm.  I find the instant oatmeal packs way too sweet and have no time to make real oatmeal in the morning so I got the idea to try barley in the morning and put my slow cooker to work for me.  Here is the result.

Slow Cooker Hot Apple Barley Breakfast

1/2 cup barley
3 cups of water
2 apples, cored, peeled and chopped
1/8 cup brown sugar
1 t. cinnamon
1/4 t. nutmeg
1/4 t. clove
1/8 t. cardamom

Slow cooker on low for about 8 hours.  May appear thin, but it thickens nicely as it cools. Makes 4 servings.

I throw this in the Crock-pot and start it before I go to bed.  It is great to wake up to a hot breakfast.  The kids love it, even with no added sugar which beats the heck out of the little packages.  I prefer the barley over oats, it has a nutty flavor and comes out very creamy in this recipe.  It is slighter higher in calories but is also higher in fiber.  It also provides a ton of selenium, which acts as a antioxidant to fight cancer and promotes a healthy heart since it lowers bad cholesterol and raises good cholesterol. Best of all for me, it keeps me full until lunch and avoids that low blood sugar feeling.

If you have a little dipper version of the Crock-Pot you can easily make a smaller version of this.  Try pears in place of apples or even dried fruit, change up the spices, top it will chopped nuts or fresh fruit.

Shared on Ultimate Recipe Swap – Slow Cooker Recipes