Overnight Maple & Brown Sugar Oatmeal
*Note: Steel cut oats are essential in this recipe. Quick oats or regular rolled oats won't hold up to the long cooking time in the slow cooker. Also, the liquid measurement completely depends on how you like your oatmeal. My sister, who gave me the recipe, cooks her oatmeal in the slow cooker with 8 cups water to 2 cups steel cut oats but she doesn't add any milk or liquid in the morning when serving. I, on the other hand, like a sturdier oatmeal consistency because we pour a bit of milk on ours when serving, so I use 6 cups water to 2 cups steel cut oats. Judge the liquid-to-oats ratio based on how you like to eat your oatmeal.
6-8 cups water (see note above)
2 cups steel cut oats
1/4 cup pure maple syrup
1/4 cup packed light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup dried blueberries (optional)
Lightly coat the inside of a 4-5 quart slow cooker with cooking spray. Combine all the ingredients in the slow cooker and stir. Cook for 7-8 hours on low. Stir thoroughly before serving with a rubber spatula or wooden spoon. Serve immediately. The leftover oatmeal can be portioned into tupperware-like containers and refrigerated to be reheated and enjoyed for 3-4 days.