Slow-Cooker Whole-Grain Breakfast Porridge

• 3/4 cup dehulled whole barley
• 3/4 cup steel-cut oats
• 1/2 cup cornmeal (not coarsely ground)
• 3 tablespoons light brown sugar, plus more for sprinkling
• 1 teaspoon pure vanilla extract
• 1 cinnamon stick
• Kosher salt
• Topping suggestions: milk, chopped dried fruit, fresh fruit or nuts

1. Combine 4 1/2 cups water, barley, oats, cornmeal, brown sugar, vanilla, cinnamon stick and 1/2 teaspoon salt in a slow cooker and cover and let sit overnight, at least 8 hours.
2. In the morning, set the slow cooker to high and cook until the grains are tender, about 2 hours, stirring once halfway through.
3. Ladle the porridge into serving bowls and add your favorite toppings, such as milk, dried fruit, fresh fruit or nuts.

barley, oats, cornmeal, light brown sugar, vanilla, cinnamon, kosher salt, topping suggestions

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-whole-grain-breakfast-porridge.html (may not work)