1 cup oats (large)
4 cups milk (or half milk, half water for a less creamy version), plus a dribble more milk to serve
¼ cup dried fruits (optional)
Your favourite toppings – brown sugar or honey, sliced bananas, grated apple, blueberries, pinch of cinnamon, natural yoghurt, etc
- Heat the slow cooker if necessary. Put the oats in the slow cooker with a pinch of salt, then pour over the milk, or a mixture of milk and water. Add your dried fruit, if using. Put the slow cooker on its lowest setting and cook overnight for 7-8 hours. If anyone’s up in the night, give the porridge a quick stir to scrape up the crustier bits from around the edges and bottom, but don’t worry if not.
- In the morning, give the porridge a really good stir – it may have developed a crust on top, but just stir this in to break it up. Add a drop more milk to loosen if necessary, then ladle into bowls and add your favourite toppings.