Say good morning in a tasty way with Slow Cooker 'Carrot Cake' Barley. This low-effort, overnight barley recipe is an amazing way to start the day.
What You Need
Original recipe yields 8 servings
1-1/4 qt. (5 cups) water
1 cup pearl barley, uncooked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
1/2 cup chopped PLANTERS Walnuts, toasted
1/2 cup raisins
1 carrot, shredded (about 1/2 cup)
1/4 cup packed brown sugar
1 tsp. ground cinnamon
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Let's Make It
Pour water into slow cooker sprayed with cooking spray; stir in barley. Cover with lid.
Cook on LOW 8 hours. (Water should be completely absorbed.)
Add remaining ingredients; stir until Neufchatel is completely melted and mixture is well blended.
Substitute steel-cut oats for the barley.
For same-day prep, cook water and barley in covered slow cooker on HIGH 3 to 4 hours or until water is completely absorbed. Add remaining ingredients; stir until Neufchatel is completely melted and mixture is well blended.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 3/4 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.