• Add all grains to a 4-liter slow cooker. Add a pinch of salt and water. If you like a really thick porridge, use 8 cups water. Set the slow cooker to low and cook for 7-8 hours. If you anticipate letting the slow cooker cook for 8 hours, I suggest using 9 cups of water.
• In the morning give the porridge a good stir, add some almond or soy milk if needed. Set the slow cooker to warm and make the Apple Raisin Compote (recipe below).
• Serve the porridge with a few spoonfuls of the compote (and a tablespoon of ground flaxseed for good measure!).

Apple Raisin Compote

• Add the chopped apples (skin on!), raisins, maple syrup (if using), pumpkin spice and 1-2 tablespoons of water to a small-medium saucepot. Cover and cook over medium heat for 7-8 minutes until the apples release their juices and begin to shrink in size.
• Remove the lid and continue to simmer over low-medium heat until most of the juice has evaporated. This will take around 8 to 10 minutes. Stir often to prevent burning.
• Once all the juice has evaporated, turn off the heat and stir in the almond butter and pinch of salt. Put the lid back on the pot so the heat melts the almond butter. Once melted, stir and it’s ready!