Categories: Breakfast, Slow-Cooker

Ingredients

• --3 cups rolled (not instant) oats (if gluten free, make sure they are certified)
• --1/2 cup brown sugar
• --2 tsp cinnamon
• --2 tsp baking powder
• --1 tsp salt
• --2 T flax meal (optional)
• --1 cup milk
• --2 eggs
• --2 tsp vanilla
• --1/4 cup butter, melted
• --3/4 cup dried fruit

Directions

1. I used a 4 quart round crockpot. You’re baking this, but no need to vent the lid of the crock; keep all the moisture in.

2. I really wanted this to take 6 hours on low so I could see if it could be done overnight. It took 4 3/4 on low for me——so unless you hardly sleep, do this in the day time so you can keep an eye on it.

3. Mix all the ingredients together in the crockpot. I dumped in all the dry stuff, then added the melted butter and milk. Stir well with a spoon—-make sure the baking powder gets dispersed evenly.

4. Cover and cook on low for 3-5 hours, checking every so often. This is done when the edges are brown and are beginning to crust, and the center is set. An inserted knife should come out clean.

5. Let it sit in the cooling crockpot for at least an hour before attempting to cut. The longer you let it sit, the more set and brownie-like the pieces will be.

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