These flavors were perfect together. The almond slivers and cranberries were a great combination. My three boys managed to eat every bite of this by themselves. I did steal a taste though and it was excellent. I'm already planning to make it again this weekend.
Cranberry Almond Crockpot Oatmeal
3 cups milk, plus 1/2 cup additional
2 cups old fashioned rolled oats
4 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup dried cranberries
1/3 cup sliced almonds
Optional: 2 bananas, sliced - add these to the cooked bowls of oatmeal right before serving
Place all ingredients, except for the additional 1/2 cup milk, in a bowl and stir together. Soak overnight in the fridge. Pour into the crockpot in the morning and add an additional 1/2 cup of milk. (I added the milk, because it had absorbed all of the milk through the night. I did not want an oatmeal consistency, so I thinned it a bit with the milk.)
Stir to combine and then cook on HIGH for 1 hour or on LOW for 1-2 hours, stirring occasionally, or until desired consistency. I cooked this on high for about an hour, stirring every 15-20 minutes. Soaking in the fridge overnight softens everything nicely, so it is basically just being warmed in the Crockpot. Top with sliced bananas right before serving.
* I used a 2 quart crockpot for this recipe, but it would work fine in a larger one. Just watch the oatmeal and see if it is cooking more quickly than the recipe describes.
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