Ingredients
2 cups 2% milk

2 cups water

1 cup steel cut oats

1/3 cup dried Montmorency tart cherries

2 tablespoons unsweetened cocoa powder

1 ounce unsweetened bakers chocolate, chopped

1/4 cup maple syrup

1/2 teaspoon almond extract

Pinch kosher salt

For cherry sauce

1 1/2 cups frozen Montmorency tart cherries2 tablespoons water1/4 teaspoon almond extract

Directions (makes 4 servings)
Combine all the ingredients for the oatmeal in a 3 or 4 quart slow cooker (*see note) and stir together. Cover, cook on low for 8 hours the night before and set so that the slow cooker stays on warm after it’s done cooking.

In the morning, combine the ingredients for the sauce in a small sauce pot over medium-high heat. Bring to a simmer and let cook for about 7-10 minutes until thickened.

Uncover the oatmeal, stir and add a bit more milk if it’s thickened up too much. Spoon the oatmeal into serving bowls and top with the cherry sauce.

Note: If your slow cooker is larger than this, you will want to double the recipe so that the oatmeal doesn’t burn as it will be spread too thin in a larger slow cooker.

Credit to choosecherries.com