In a 6-quart slow cooker, combine the oats, cashews, fresh and dried cranberries, brown sugar, cinnamon, 1/4 tsp. salt, and 5 cups of water, stirring until the brown sugar dissolves.
Cover and cook on low for 2 to 4 hours or until the oats are tender and creamy. Serve with warm heavy cream, if desired.
Make Ahead Tips
Once cooked, this oatmeal will keep well on the “warm” setting for up to 3 hours.
Photo: Scott Phillips