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Overnight Oatmeal
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From EatingWell.com

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

 
  Serves: 8     Total Time: 7 hr 10 min
Ingredients
8 cup(s) water
2 cup(s) steel-cut oats (see Ingredient note)
1/3 cup(s) dried cranberries
1/3 cup(s) dried apricots, chopped
1/4  teaspoon(s) salt, or to taste

Nutritional Information
(per serving)

Calories 193
Total Fat 3g
Saturated Fat 0
Cholesterol 0
Sodium 78mg
Total Carbohydrate 35g
Dietary Fiber 9g
Sugars --
Protein 6g
Calcium  
Directions

  1. Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours.

    Stovetop Variation: Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

    Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats -- the oat kernel that has been removed from the husk -- that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.