5 Revamped Vegan Breakfasts. Recipe #1: Slow Cooker Multigrain Pudding

Slow Cooker Multigrain Pudding An Unrefined Vegan

When switching over to the new site, I couldn’t help but browse through some of my very early posts.  Yikes.  Some of the recipes really needed tweaking and new photography.  So just for fun, I’ve picked five breakfast-related recipes to update.

First up is a revamp of Slow Cooker Rice Pudding that was published a couple of years ago, very shortly after I started my blog.  It got picked up by an online publication and drew a decent amount of traffic.  The photo is atrocious, and I felt as if I could make the recipe just a little more special.

Why do I wait until the end of the cooking to stir in the spices?  My experience with spices – especially cinnamon – in slow cookers is that it tends to gunk up along the edges and form a crust on top of what’s cooking. That annoys me.  So I stir the spices in towards the end of the cooking time.  You will definitely need to add additional coconut milk to serve.  This stuff snarfs up the liquid like a whole grain sponge.

This recipe has been shared at Try A New Recipe Tuesday!

 

Gluten-free Slow-Cooker Multigrain Pudding
Serves 4
Morning comfort food that cooks itself while you sleep. Vegan, gluten-free, and sugar-free.
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Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
Prep Time
20 min
Cook Time
8 hr
Total Time
8 hr 20 min
934 calories
95 g
0 g
60 g
15 g
49 g
526 g
43 g
21 g
0 g
7 g
Nutrition Facts
Serving Size
526g
Servings
4
Amount Per Serving
Calories 934
Calories from Fat 503
% Daily Value *
Total Fat 60g
93%
Saturated Fat 49g
245%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 43mg
2%
Total Carbohydrates 95g
32%
Dietary Fiber 7g
29%
Sugars 21g
Protein 15g
Vitamin A
1%
Vitamin C
14%
Calcium
10%
Iron
60%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2/3 cup brown rice, soaked for 15-30 minutes, rinsed, and drained
  2. 1/3 cup arborio rice
  3. 1/3 cup steel cut oats
  4. 1/3 cup wild rice blend (I use Lundberg Wild Blend)
  5. 1 1/2 cups water
  6. 4 cups coconut milk (I use the kind in the aseptic box)
  7. 1 tsp. powdered stevia, or your favorite sweetener, to taste
  8. 1 tsp. vanilla extract
  9. 1 1/2 tsp. cinnamon
  10. 1/4 tsp. cardamom
  11. 1/4 tsp. ground ginger
  12. 1/8 tsp. allspice
  13. 1 apple, peeled, cored, and chopped
  14. 1/2 cup golden raisins, optional
  15. 1 large banana, sliced, optional
  16. toasted nuts, optional
  17. 1/2 cup full-fat coconut milk, optional
Instructions
  1. Lightly coat a slow cooker with cooking oil. Combine all of the ingredients except for the vanilla, spices, apple, raisins, banana, and nuts.
  2. Turn the slow cooker onto Low and cook for 6-8 hours.
  3. During the last half hour of cooking, stir in the vanilla extract, spices, apple, raisins, and banana slices.
  4. Just before serving, stir in the coconut milk, if using.
  5. Divide the grain pudding among four bowls and top with toasted nuts.
beta
calories
934
fat
60g
protein
15g
carbs
95g
more
an unrefined vegan http://anunrefinedvegan.com/

Multigrain Pudding An Unrefined Vegan

Multigrain Pudding An Unrefined Vegan

 

 

25 thoughts on “5 Revamped Vegan Breakfasts. Recipe #1: Slow Cooker Multigrain Pudding

  1. tearoomdelights

    I love rice pudding but I’ve never had it with banana or nuts before. This looks like the sort of thing I could eat a big bowl of as a whole meal, never mind the savoury stuff beforehand. Your photos are gorgeous!

    Reply
  2. Cadry's Kitchen

    Great shots, Annie! I’m coming up on my five year anniversary of Cadry’s Kitchen, and I’ve thought about doing the same thing photo-wise. There are so many old pictures that I see and cringe or notice when someone pins them onto Pinterest. It would be fun to go through and refresh them.

    Reply
    1. An Unrefined Vegan Post author

      Thanks, Cadry! Part of me wants to delete all of that old stuff – but on the other hand, it’s pretty cool to see the progress.

      Reply
      1. Cadry's Kitchen

        I feel the same way! When I switched over to being self-hosted, I lost a lot of my earliest photos in the process. It didn’t break my heart to replace those. But there are still plenty of cringe-worthy photos left on the blog. Even though they are embarrassing, it feels good to see how much I’ve grown. There will always be photographers much better than me, and so the best person for me to compare to is myself! :) As long as I’m getting better, I have reason to be happy.

  3. Brittany

    About a month or two ago, I went back to the very beginning of my blogging days and my photos almost made me shudder!! I am no professional now, but man have my shots come a long way. AS HAVE YOURS! The clarity and temperature of the revamped bowls are wonderful!! Great job, and yummy looking recipe!

    Reply
    1. An Unrefined Vegan Post author

      And now that you have your new camera – – look out! I’m FINALLY starting to understand mine after enrolling in an online course. It’s helped me so much.

      Reply
  4. coconutandberries

    I think the same with a lot of my old posts! Your old photos really aren’t bad though, I quite like the moody feel to them-maybe the lighting could be better.
    Pictures aside, this porridge sounds great. I’ve been loving trying different grains for breakfast and combining a few would be even more fun.

    Reply
    1. An Unrefined Vegan Post author

      Thank you, Emma – you are too kind! I like thinking that I was going for a moody look, hehe. My biggest challenge has been understanding light/exposure and while I’m getting better at it, it’s still where I stumble a bit. Slowly, slowly :-).

      Reply
  5. Poppy

    I think your pictures – old and new alike, are stunning Annie. I love your styling too!! I just can’t go there with old posts, I would cringe at my dreadful pictures! :D

    Reply
    1. An Unrefined Vegan Post author

      You’re sweet, Poppy! Thank you. The thing is, at the time, I was pretty pleased with the photos. Probably because I hadn’t yet seen what other bloggers were doing with their cameras. It’s a learning process…

      Reply
  6. The Healthy Flavor

    Would you believe I’ve never eaten rice pudding?! I have always been a wimp to try savory foods as sweet dishes….I think that’s why I don’t like avocado pudding or bean desserts…all I ever taste is the thing that is trying to be hidden. HOWEVER, rice pudding obviously isn’t trying to hide the rice. I really need to try it because I love all the spices you have added to it…they are my favorites and it sounds delicious! I hear you too…some of my first pictures I laugh at. I have retaken some, just simply because the clarity was bad. Clarity and light delivers the best photos for sure…and getting creative with angles and props can make them amazing!! I don’t see anything wrong with this original post picture…a little dark perhaps, but not “atrocious”. :)

    Reply
    1. An Unrefined Vegan Post author

      I’m a bit goofy on the avocado pudding, too. I’ve never tried it – – just doesn’t seem “right.” I once put an avocado in a green smoothie and just kept tasting avocado over everything else. Probably all in my head! Yes, yes – – I’m a SLOW learner but I’m finally understanding how important light is in photography. I mean, DUH!

      Reply
      1. The vegan 8

        Exactly, that’s me! I made a chocolate cake with avocado in it once and to put it mildy, I nearly gagged!! I’m extremely finicky with the avocado and bean thing in desserts. I’d rather just have all the calories and it taste like dessert still, hahaha!

  7. biggsis

    There is nothing finer than waking up to a health breakfast that is pretty much ready to eat! This sounds great – love the blend of grains.

    Reply
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  9. Pingback: 5 (Revamped) Vegan Breakfasts. Recipe #2: Strawberry-Vanilla Pinwheels with Sweet Cashew Icing « anunrefinedvegan

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