Nuts & Fruit Oatmeal in the Crock Pot

I made Slow Cooker Pumpkin Oatmeal earlier this month and didn't love the way it turned out, so I tried a different kind of slow cooker oatmeal inspired from a recipe I found on AllRecipes.com. (Side Note: Anyone know where I can find pumpkin pie spice??? I swear it doesn't exist)


This picture is right after I put everything in the crock pot. I forgot to get a picture of the finished product.


I made enough to serve 16 people. Original recipe calls for 8 so I doubled everything. I recommend using less liquid (water or milk). Even though I cooked it overnight for 8 hours it was still runny the next money. (Good thing this is Lancaster County and people like it that way).


INGREDIENTS:

• 3 cups of milk
• 3 cups of water (I recommend using less)
• 4 cups of dried cut oats
• 1 cup of craisins
• 1 cup of raisins
• 1 cup chopped pecans
• 1 cup chopped almonds
• 2 diced granny smith apples
• 2 tablespoons of cinnamon
• 1/4 cup of brown sugar
• 1 tablespoon of sugar
• 1/2 teaspoon of black pepper

DIRECTIONS:

1. Throw all ingredients in a 5 quart slow cooker. [I recommend leaving some or all of the apples, raisins, pecans, & brown sugar out and serving as optional toppings with the finished product, but that's up to you].
2. Cook overnight on low for 8 hours. 
3. If still runny in the morning, cook for an additional hour on high.

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