Cranberry Cashew Slow-Cooker Oatmeal

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.