Pumpkin Caramel Breakfast Barley | Breakfast
Sometimes you have to change up oats for another grain. Trust me, your steel-cut
oats will understand. Barley cooks great in the slow cooker while you sleep,
and the pumpkin caramel mixed in makes it divine!
1/2 cup (100 g) barley
2 cups (475 ml) unsweetened nondairy milk
2 to 4 tablespoons (28 to 60 ml) Pumpkin Coconut Caramel Sauce
The night before: Add everything but the sauce to the slow cooker and cook on
low for 7 to 9 hours.
In the morning: Stir well and then mix in the sauce.