Dump frozen blueberries over dry rolled oats, combined with 3 more ingredients, into slow cooker for a warm morning treat that I crave this week after
This Slow Cooker Amish Blueberry Oatmeal cooks old-fashioned rolled oats with frozen blueberries, brown sugar, and warm cinnamon overnight. As it simmers low and slow, the blueberries burst to create a vibrant, creamy breakfast porridge that is ready to serve hot first thing in the morning.
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Ingredients:
| Ingredient | Quantity |
| Old-fashioned rolled oats | 2 cups |
| Frozen blueberries | 2 cups |
| Water | 4 cups |
| Brown sugar, packed | 1/3 cup |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1 pinch |
Step-By-Step Directions:
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Prep slow cooker: Set a 3- to 4-quart slow cooker on a heat-safe surface and lightly grease the inside with butter or cooking spray if desired.
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Layer oats and spices: Spread the dry rolled oats in an even layer across the bottom of the slow cooker. Sprinkle the brown sugar, ground cinnamon, and salt evenly over the oats without stirring.
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Add blueberries and water: Scatter the frozen blueberries in an even layer over the oats and sugar. Gently pour the water over the top, letting it sink through the layers naturally.
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Slow cook: Cover with the lid and cook on LOW for 6 to 8 hours (or overnight) until the oats are tender and the blueberries have burst into the mixture.
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Stir and serve: Give the cooked oatmeal a thorough stir to blend the layers together. Stir in a splash of warm milk or hot water if needed to loosen the consistency, adjust sweetness to taste, and serve hot.
