8 hrs, 5 mins

Instant Pot overnight multigrain porridge with berries & coconut

Breakfast

Four servings

Nutrition info

• 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

Directions

• The night before:

• Step 1

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

  In this recipe

  • ¾ cup rolled oats
  • ¼ cup barley
  • 2 tbsp toasted wheat germ
  • 2 tbsp flax meal
  • ½ tsp vanilla
  • ½ tsp salt
• Step 2

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

• At breakfast time:

• Step 3

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

  In this recipe

  • 1 cup raspberries
  • ½ cup sliced almonds
  • ½ cup unsweetened shredded coconut
  • 2 ½ tbsp honey