2Tablespoonsraw cane sugarbrown sugar, or maple syrup
1mediumapplewashed and grated
1/2cupapple sauceor apple butter
1teaspooncinnamon
1/4teaspoonnutmeg
1/4teaspoonsalt
2cupswater
Instructions
In a 4-cup Pyrex measuring cup, mix together all the ingredients except the water, and combine well. Add the water and slowly mix to combine.
Place the measuring cup in the bottom of a slow-cooker and nearly fill it with room temperature water. It should come up the edges of the Pyrex cup to the same level as the oatmeal.
Cover slow-cooker and place on Low. Cook for 6 hours.
In the morning, remove lid carefully and take out the Pyrex cup. Give the oatmeal a good stir, then portion into four bowls. Serve with cream, fresh chopped apples and toasted walnuts.