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.

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