Ingredients:
6 cups unsweetened plain almondmilk
2 cups coconut water
1/4 cup honey
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
3/4 cup steel-cut oats
3/4 cup pearl barley
1/2 cup quinoa, rinsed
Method:
Whisk together almondmilk, coconut water, honey, vanilla and salt in a 4- to 6-quart slow cooker. Stir in oats, barley and quinoa. Cover and cook on low until grains are very tender, 5 to 7 hours. Refrigerate in an airtight container up to 5 days, or cool and freeze up to 3 months.
Source: WholeFoodsMarket
6 cups unsweetened plain almondmilk
2 cups coconut water
1/4 cup honey
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
3/4 cup steel-cut oats
3/4 cup pearl barley
1/2 cup quinoa, rinsed
Method:
Whisk together almondmilk, coconut water, honey, vanilla and salt in a 4- to 6-quart slow cooker. Stir in oats, barley and quinoa. Cover and cook on low until grains are very tender, 5 to 7 hours. Refrigerate in an airtight container up to 5 days, or cool and freeze up to 3 months.
Source: WholeFoodsMarket
