- 6 cups water
- 1 1/2 cups chopped fresh cranberries
- 3/4 cup pearled barley
- 3/4 cup packed light brown sugar
- 1/2 cup walnut pieces, toasted and coarsely ground
- 6 tablespoons medium-ground bulgur (or #2)
- 6 tablespoons corn (or hominy) grits
- 6 tablespoons millet
- 6 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Stir all the ingredients in a slow cooker until the maple syrup has dissolved and all the grains are moistened. Cover and cook on low for 6 hours, or until the porridge is creamy and the grains are tender.