Crockpot Breakfast Porridge

Many people claim that they don’t have time for a healthy breakfast in the morning.  My solution for this is usually to make breakfast ahead of time.  I found this recipe on the Eat Clean website and had to try it.  It makes a large amount of porridge which is perfect for sharing with a family or for freezing.  I’ve shared it with a few friends, who love the recipe and made it a winter staple.  It is an easy way to start your day with a healthy breakfast since your crockpot does all the work.




First step is collecting all the ingredients. I find the bulk bins at Whole Foods to be very helpful. Add all the ingredients to your crockpot. I combined some dried cranberries in with the raisins this time, but any dried fruit will work.




Then add 6 1/2 cups of water, milk, soy or almond milk.  I used water.  The recipe recommends just adding a dash of nutmeg.  The first time I made it, I thought it tasted a little bland and ended up adding more spices when I reheated it.  This time around, I added ground cloves, cinnamon, and nutmeg.




Stir everything together and set your crock pot for its longest setting.  After about 4 hours, I found that the sides of the porridge started to brown.  I ended up adding 2 more cups of water and although you’re not supposed to open the crockpot lid, I had to check it out and stir in order to keep everything heated evenly.  So, keep a close eye on your crock pot and stir as needed. 




This might be different if you use milk. It ended up cooking for a total of ~5 hours (even though my crock pot was set at 10 hours). Even though I didn’t use milk, the porridge comes out creamy and the added spices tasted great, especially the ground cloves!




I ended up with 10 cups of porridge.  It keeps nicely in the fridge and can easily freeze individually as well.  When reheated, you can add milk, pumpkin, applesauce or top it with fruit.  I love this fancy, hearty breakfast fresh out of the crock pot and reheated at work after a morning workout. 





Crockpot Breakfast Porridge

From The Eat Clean Diet


• ½ cup / 120 ml cracked wheat

• 1½ cups / 335 ml steel cut oats

• ½ cup / 120 ml rye flakes

• ½ cup / 120 ml brown rice

• ¼ cup / 60 ml wheat germ

• 6½ cups / 1.5 L water or any combination of liquids including water, rice milk, soy milk, almond milk, goats milk and/or water equal to 6½ cups

• ½ cup / 120 ml raisins

• ½ cup / 120 ml chopped dates

• 1½ tbsp / 22 ml best-quality vanilla

• Pinch nutmeg



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

    Set on lowest cooking temperature and cook overnight. If your crock-pot cooking time is set by length of cooking time, set for the longest cooking time and lowest heat.

    Spoon into cereal bowls in the morning and serve piping hot!


    Tip: Add any dried fruit you may like to this dish; it is very forgiving.

    8 thoughts on “Crockpot Breakfast Porridge

    1. what a delicious looking alternative to the very repetitive oatmeal! thanks for the idea, can’t wait to try it. How long does this last you approximately? a week or two?

      • Yes!
        I usually keep half for the week and then freeze some for a later time…in indivdual containers if I can, so I have breakfast on the go when I’m running late in the mornings.

      • Thanks! What a great comment to start my day! I am having fun blogging for myself but happy to hear that others are enjoying what they find on the site. Have a great weekend!

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