Ingredients

The following ingredients have 12 Servings
  • 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

Instruction

  • 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.