Prep this easy, fiber-packed breakfast porridge before you go to bed. All you need to do in the morning is give it a good stir and serve with maple syrup, cranberries and pecans. Add some low-fat eggnog for extra holiday cheer!
Special equipment: a 6-quart slow cooker
Coat the inside of a 6-quart slow cooker insert with nonstick cooking spray. Add 12 cups cold water, the oats, rice, barley, salt, nutmeg, orange peel and cinnamon stick, and stir to combine. Cover and cook on low heat until the grains are tender but still have a bite, about 8 hours.
Thin out the porridge with hot water if desired. Ladle 1 cup of the porridge into twelve warm bowls and sprinkle each with 1 tablespoon cranberries, 1 tablespoon maple syrup and 1 tablespoon pecans. Top with some eggnog if using and serve warm.