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

For a creamier version, replace 1–2 cups of the water with milk or half-and-half, keeping in mind that dairy can brown slightly around the edges in a slow cooker. If you prefer less sweetness, cut the brown sugar down to 1/4 cup or leave it out and let everyone sweeten their own bowl at the table.

You can add a handful of chopped nuts—such as walnuts or pecans—right before serving for an extra bit of crunch that fits nicely with Amish-style cooking. A teaspoon of vanilla stirred in at the end gives the oatmeal a bakery-like aroma. If you want it to cook more quickly in the morning instead of overnight, assemble everything as directed and cook on HIGH for about 2–3 hours.

For extra fiber and heartiness, you can swap 1/2 cup of the rolled oats for steel-cut oats and keep the same liquid; just lean toward the longer end of the cooking time. Leftovers keep in the refrigerator for up to 4 days and reheat well in the microwave with a splash of milk or water to loosen them up.