2 cups old-fashioned rolled oats
4 cups water
1 teaspoon salt
1/2 cup chopped dates (raisins or currants would be nice too)
Combine all ingredients in slow cooker. Cook on low 8 hours (overnight).
I omitted the dates and raisins.
This filled up an entire 1.5 quart slow cooker.
There was a lot of burn on the insert and the oatmeal was the consistency of a quick bread. I didn't have a problem mixing it up, but it wasn't all that runny.
When I put this in bowls for breakfast, the oatmeal was lumpy, but a great application of milk, brown sugar and bits and pieces improved it significantly.
Not what we're used to, but I'd rate this 'adequate' none-the-less.
Some general comments about this recipe:
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