http://www.hearth2heart.com/2011/slow-cooker-oatmeal/

In fact, my kids have been asking me to make it again, will have to pick up some dried fruit.

1/4 cup steel cut oats
1 cup 2% milk + more, depending on consistency preference
1 tsp Almond Butter
1 tbspn Honey
1 tsp of flax seeds
1 tbspn pepitas
1/2 tsp cinnamon
handful of raisins or dried apple
fresh fruit for topping (I like bananas, apples, or pears)

Combine milk, almond butter, cinnamon and honey in a small saucepan. Bring to a simmer. Add the oats and dried fruit of choice. Allow to simmer gently for about five minutes, while stirring occasionally to prevent porridge from sticking to bottom of pan. Add pepitas and flax seeds, stir, and cook for two minutes if you like a thinner porridge. If you like your porridge thick, cook for another 4 minutes. If the porridge gets too thick, add a bit more milk. Top with fresh fruit and enjoy!

Serve hot.

2T butter
1T olive oil
1 onion diced
1T kosher salt
1C Butte Creek Mill steel cut oats
5C low sodium chicken stock
1C frozen petite peas
1T Italian parsley
1T chopped chives
1/2C pecorino Romano, shredded
1/2C parmagianno regianno, shredded
Pepper

Melt 1T butter and oil in sauté pan over medium heat. Add salt. Soften onion until translucent. Add oats and toast. Slowly add chicken stock 1C at a time and stir thoroughly, repeating every 5 minutes or so until the stock is absorbed and you achieve a creamy consistency.

Add all remaining ingredients and, off heat, remaining 1T butter.