Press Releases

Recipe of the Week - January 8, 2014

Slow Cooker Breakfast Cereal

 

2 cups seven-grain cereal

1 medium apple, peeled and chopped

¼ cup dried apricots, chopped

¼ cup dried cranberries

¼ cup raisins

¼ cup dates

5 cups water

1 cup unsweetened apple juice

¼ cup maple syrup

1 teaspoon ground cinnamon

½ teaspoon salt

Chopped walnuts, optional

 

In a 4 or 5 quart slow cooker, combine the first 11 ingredients. Cook, covered on low 7 – 8 hours or until cereal and fruit are tender. If desired, top with walnuts. This is best if you turn on the slow cooker before you go to bed and you will have a hot breakfast waiting in the morning.

 

Provided by Debbie Clark, RCH Food and Nutrition Manager.

Contact:
Janet Stewart

Marketing/Public Relations Coordinator

Phone:
815-561-3113

Fax:
715-561-3128

Email:
jstewart@rcha.net

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