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Slow-Cooker 'Carrot Cake' Overnight Barley
Slow-Cooker "Carrot Cake" Overnight Barley

Slow-Cooker 'Carrot Cake' Overnight Barley

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Cook Minutes 6 Hr 15 Min
Prep : 15 Min Cook: 6 Hr
Say good morning in a tasty way with our Slow-Cooker "Carrot Cake" Overnight Barley. This low-effort, overnight barley recipe is an amazing way to start the day.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
5 cups water
1 cup pearl barley, uncooked
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed
1/2 cup chopped 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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How do I make it ?
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Step 1
Pour water into slow cooker sprayed with cooking spray; stir in barley. Cover with lid.
Step 2
Cook on LOW 8 hours. (Water should be completely absorbed.)
Step 3
Add remaining ingredients; stir until cream cheese is completely melted and mixture is well blended.
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Substitute
Substitute steel-cut oats for the barley.
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Note
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 cream cheese is completely melted and mixture is well blended.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 3.5 g
18 %
Cholesterol 20 mg
Sodium 80 mg
3 %
Carbohydrate 33 g
Fibre 5 g
Sugars 14 g
Protein 5 g
Vitamin A
20 %
Vitamin C
0 %
Calcium
4 %
Iron
8 %
Servings
8 servings, 3/4 cup (175 mL) 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.
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