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.
2 cupssteel-cut oats, (see Ingredient note)
1/3 cupdried cranberries
1/3 cupdried apricots, chopped
1/4 teaspoonsalt, or to taste
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