¾ cup dry steel cut oats
½ cup dry wild rice
¾ cup dry pearl barley (or dry farro)
1 cinnamon stick
1 2- inch slice dry orange peel
1 Tbsp . raw honey (or pure maple syrup)
½ tsp . sea salt (or Himalayan salt)
¼ cup chopped dried apricots (or dried cherries, dried apples, or raisins)
¼ cup unsweetened dried cranberries
6 cups water
1 cup chopped raw walnuts (or almonds, pecans, or cashews)
4 cups unsweetened almond milk
Place oats, wild rice, barley, cinnamon stick, orange peel, honey, salt, apricots, cranberries, and water in a 3-quart slow cooker. Cook, covered, on low temperature for 7 to 9 hours, stirring once or twice (if you are up).
Before serving, mix well. Serve each portion topped with 2 Tbsp. walnuts and ½ cup almond milk.
Use a vegetable peeler to remove just the outer part of the orange peel, avoiding the white pith which can be bitter.