Crock Pot Porridge

Recipe from Ambition's Kitchen @ (via The Eat Clean Diet Cookbook by Tosca Reno)

1/2 C. cracked wheat (I used Quinoa)

1 1/2 C. steel-cut oats

1/2 C. rye flakes (I used barley flakes)

1/2 C. brown rice

1/4 C. wheat germ

1/4 C. ground flax (could wait and add this right before serving)

6 1/2 C. water or any combo of liquids including rice milk, soy milk, etc. (I used 2 1/2 C. skim milk & the rest water)

1/2 C. raisins (I used dried blueberries)

1/2 C. chopped dates (didn't use)

1 Tbsp. best-quality bourbon vanilla (didn't use)

1 1/2 tsp. vanilla (I used 1 Tbsp.)

pinch of nutmeg

1. Place all ingredients in a 3 quart or greater crock pot. Stir well to combine all ingredients. Cover.

2. Set on lowest cooking temperature (or warm setting) and cook overnight.

3. Spoon into bowls in the morning and serve with desired garnishings such as half & half, milk, berries, nuts, sweetener, etc.