1 cup steel cut oats
½ cup dried fruit (raisins, cranberries or assorted diced fruits)
½ cup chopped pecans or walnuts
4 ½ cups water
½ teaspoon salt
½ teaspoon cinnamon
⅓ cup brown sugar
1 teaspoon orange zest
8 ounces Cabot 2% Vanilla Bean Greek-Style Yogurt
COMBINE all ingredients (except yogurt) in slow cooker.
COVER and cook on LOW overnight (about 8 hours). Add yogurt, stirring until blended.
SERVE warm and enjoy.
A good hearty breakfast. Did 8 hours as called for but think 7 hours would be fine as well; may differ depending on your slow cooker.