I will serve this up when we have overnight company and am often asked for the recipe. It is a favorite breakfast (I have also eaten it for supper when I am tired and need an easy supper). What I like is that even when it's just me, I put leftovers in several 1-cup ramekins, wrap them in aluminum foil and freeze them. Easy enough to take out and pop in the microwave. Or if there is more than one person who likes oatmeal, I take out and thaw overnight. Next morning, I can pop them in the oven to warm through.
Cranberry-Apple Crockpot Oatmeal
4 cups water
2 cups old-fashioned oats
2 cups apples, peeled and cut into bite-size pieces
1/2 cup craisins (dried cranberries)
1/8 cup brown sugar
2 tablespoons butter
1/2 teaspoon salt
Using a 5-quart crockpot, spray the inside with non-stick cooking spray.
Add all the ingredients. Stir to combine. Cover and cook on high for 1 hour or on low for 1-1/2 to 2 hours.
Donna suggests preparing this the night ahead. Add apples, craisins and butter to a Ziploc bag and refrigerate. Combine oats, brown sugar and salt to a separate Ziploc bag. Set aside. In the morning pour both bags into slow cooker, add water, stir and turn on.
To reheat oatmeal, add a splash of water or milk to a 1 cup of oatmeal and microwave for 1 minute (more if necessary).
Overnight cooking method: follow recipe as listed, cooking on low for 6-8 hours. Oatmeal will be very soft and porridge-like.
What did I think of this dish? I always enjoy and it is very comforting on a cold morning. It is not something I do just for cold weather, I make it all year round. The addition of the apples and craisins are very yummy. As mentioned above, I put what is left in the freezer, to be taken out whenever I feel like a bowl of nourishing oatmeal.