Categories: Breakfast, Oatmeal, Slow Cooker

Ingredients

• 2 tablespoons butter
• 3/4 cup brown rice
• 1/4 cup quinoa
• 1 cup rolled oat
• 1 cup steel cut oats
• 2 granny smith apples, cored and diced
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4-1/3 cup brown sugar
• 10 cups water

Directions

1. Use a 6-quart slow cooker; butter the inside of your stoneware insert.

2. Rinse the brown rice and quinoa thoroughly in cool running water, and dump into your buttered crock.

3. Add both kinds of oats, apples, vanilla, cinnamon, and brown sugar.

4. Pour in all 10 cups of water; cover and cook on LOW for 6 hours or on HIGH for 4 hours, until the brown rice is completely tender.

5. Take the lid off of your cooker and stir very well.

6. Unplug, and let the porridge sit in the cooling slow cooker for 10 to 15 minutes before serving.

7. Add additional brown sugar, if desired, to taste at the table.

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