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In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.
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By wrodawalt
Dillingham. Alaska
on January 28, 2012
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I didn't have half and half so I reduced the water by 1/2 a cup and added 1 cup of whole milk. The result was a cream texture and bursting with flavors of the figs and cranberries. Because I am single, I was also curious how it would be the next day. I just popped it in the microwave for a couple minutes and it was still nice. You could add a little moisture in the form of water or milk if you want to thin the left-overs.
By susan2845
on January 27, 2012
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I love this recipe. It is so easy to make and easily varied by changing the dried fruits used. The texture is so much better than regular oatmeal; not nearly as mushy. And it doesn't need any extra sweetening. And I really love having breakfast ready to eat!
By carenkh
Charlotte, NC
on January 19, 2012
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Worked out really great! I've made this a couple of times now, the last time with chopped dates and sliced apples... yum! It's a great, healthier alternative to over-sweetened instant oatmeal, and even quicker in the morning. One thing - you HAVE to use STEEL CUT OATS. Not old fashioned, and certainly not quick or instant. Just because it's in a canister doesn't make it steel cut! No mushiness here!
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