Directions
Set a 3- to 4-quart slow cooker on the counter on a heat-safe surface. Lightly grease the inside with a bit of butter or cooking spray if you like easier cleanup, though this is optional.
Pour the dry rolled oats evenly into the bottom of the slow cooker, spreading them out so they form a fairly level layer.
Sprinkle the brown sugar, ground cinnamon, and a pinch of salt (if using) over the dry oats. Do not stir yet; just let them sit on top.
With the lid off and the slow cooker unplugged, dump the frozen blueberries straight from the bag over the dry oats and sugar mixture. Let them fall in an even layer, just as they are, still frozen.
Gently pour the water around and over the blueberries and oats, trying not to disturb the layers too much. The water will sink down through the oats as it cooks.
Cover the slow cooker with the lid. Set it to LOW and cook for 6–8 hours, or overnight, until the oats are tender and the blueberries have burst and turned the oatmeal a deep bluish-purple.
When ready to serve, give the oatmeal a good stir to combine the layers and even out the texture. If it seems too thick for your liking, stir in a little hot water or milk until it reaches your preferred consistency.
Taste and adjust sweetness if needed with a bit more brown sugar or a drizzle of maple syrup. Serve hot, with an extra sprinkle of cinnamon or a splash of milk if you like.
Variations & Tips
For a creamier version, replace 1–2 cups of the water with milk or half-and-half, keeping in mind that dairy can brown slightly around the edges in a slow cooker. If you prefer less sweetness, cut the brown sugar down to 1/4 cup or leave it out and let everyone sweeten their own bowl at the table.
You can add a handful of chopped nuts—such as walnuts or pecans—right before serving for an extra bit of crunch that fits nicely with Amish-style cooking. A teaspoon of vanilla stirred in at the end gives the oatmeal a bakery-like aroma. If you want it to cook more quickly in the morning instead of overnight, assemble everything as directed and cook on HIGH for about 2–3 hours.
For extra fiber and heartiness, you can swap 1/2 cup of the rolled oats for steel-cut oats and keep the same liquid; just lean toward the longer end of the cooking time. Leftovers keep in the refrigerator for up to 4 days and reheat well in the microwave with a splash of milk or water to loosen them up.
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