Despite the name, your rice cooker doesn't have to be a one-trick pony. You can use it to cook other grains, too, including hot cereal and other dishes.
Cooking grains in the rice cooker
The Whole Grains Council (WGC) suggests cooking millet, buckwheat, KamutR, amaranth, teff, wheat berries, spelt, cous cous and oats in your rice cooker. You also can cook quinoa, barley, lentils and beans. WGC suggests you use the white-rice setting on your cooker for grains that take less than 25 minutes and the brown-rice setting for grains that take longer. Use the same cooking time and liquid-to-grain ratio as you would use on the stovetop. Grains that take longer than 30 minutes to cook might benefit from pre-soaking for an hour or so and leaving on the keep-warm feature after cooking for 10 or 15 minutes. But you don't have to stand over the rice pot stirring every few minutes.
These times vary with the age of the grain, the ambient temperature and your altitude, so you may need to experiment to find the perfect combination of water, cooking time and setting for you. But the variety of tastes and textures you can achieve from using different grains is worth the effort.