Dump frozen blueberries over dry rolled oats, combined with 3 more ingredients, into slow cooker for a warm morning treat that I crave this week after

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.
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