Ingredients
1 ½ c. old-fashioned rolled barley flakes
2 T. honey
pinch of salt
4 c. water
1 T. unsalted butter
1/2 vanilla bean

For serving:
sliced bananas
toasted almonds

Procedure
Combine the barley, honey, salt, water, and butter in the slow cooker. Split the vanilla bean with the point of a small, sharp knife; scrape out the seeds. Add the pod and seeds to the cooker and stir. Cover and cook on low for 7-9 hours, or overnight.

Remove the vanilla pod. Stir the cereal well and scoop into bowls with an over sized spoon. Serve with milk or cream and top with sliced almonds.

Sent in by MaryPoppins2 from Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann