This mixed-grain breakfast recipe uses steel-cut oats, barley and cracked wheat. For best color and texture, add the chopped apple and dried fruit just before serving the cereal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
12 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • In a 2-quart saucepan, combine the water, oats, barley and cracked wheat. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes (grains will not be tender). Transfer to a medium bowl; cool for 5 minutes. Stir in yogurt, milk, honey, apple pie spice and salt. Cover and chill for at least 12 hours or up to 3 days.

  • To serve, transfer cereal to a medium saucepan (see Tip). Cook and stir over low heat until heated through. Divide among serving bowls. Stir in apple and dried fruit. Sprinkle with almonds.


Tips: The cereal may also be served without heating. Just let it stand at room temperature for 15 minutes before serving.

To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

203 calories; protein 7.4g 15% DV; carbohydrates 36.4g 12% DV; dietary fiber 4.8g 19% DV; sugars 15.9g; fat 4.3g 7% DV; saturated fat 0.8g 4% DV; cholesterol 3.2mg 1% DV; vitamin a iu 101.1IU 2% DV; vitamin c 1.7mg 3% DV; folate 12.1mcg 3% DV; calcium 144.5mg 14% DV; iron 1.2mg 6% DV; magnesium 34.1mg 12% DV; potassium 245.9mg 7% DV; sodium 119.7mg 5% DV.