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Cranberry Cashew Slow-Cooker Oatmeal

Scott Phillips

Servings: 4

Two kinds of cranberries make this oatmeal irresistible: fresh cranberries for a sour pop and dried for a sweet finish. A drizzle of warm cream over the bowlfuls is a delicious addition.


  • 1-1/4 cups steel-cut oats
  • 1 cup roasted salted cashews, finely chopped
  • 3/4 cup fresh cranberries, coarsely chopped
  • 1/2 cup dried cranberries
  • 1/2 cup packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • Kosher salt
  • Warm heavy cream, for serving (optional)


  • 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.


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