8 hours 5 minutesBreakfast

Instant Pot overnight multigrain porridge with berries & coconut

Makes: four servings
Makes: four servings

Ingredients

  • ¾ cup rolled oats
  • ¼ cup barley
  • 2 tbsp toasted wheat germ
  • 2 tbsp flax meal
  • ½ tsp vanilla
  • ½ tsp salt
  • 1 cup raspberries
  • ½ cup sliced almonds
  • ½ cup unsweetened shredded coconut
  • 2 ½ tbsp honey

Steps

    The night before:

  1. In an Instant Pot, combine rolled oats, barley, wheat germ, flax meal, vanilla, salt and 3 ½ cups water. Stir once to combine.

  2. Lock lid in place. Set to slow cook, more heat and make sure vent is open. Set time for 8 hours.

  3. At breakfast time:

  4. Remove lid and spoon porridge into bowls. Serve warm, topped with raspberries, sliced almonds and shredded coconut. Drizzle with honey.