•While you may use all water for this recipe, I like the added flavor, creaminess, and nutrients provided by the milk. I have even used all milk as well as a variety of plant-based milks like almond and coconut. Milk with some fat will enhance the creaminess. Use what appeals to you.
•If using very old spices, they may become bitter and spices like cloves and allspice can overshadow other flavors. When in doubt, go light. You can always add more (or purchase fresh) for the next time.
•If you are cooking this for one person to eat over a few days, you may portion into four separate bowls and cover for super-speedy breakfasts.
•If you prefer to cook this overnight, cook on low for six hours and no more than eight hours. If your slow cooker has a warm option, you can cook the oatmeal for 3-4 hours on low, letting it switch over to warm at that point. The oats will continue to cook, albeit a bit more slowly, when the cooker is on the warm setting. Note that the longer cook time will result in less “toothsome” oats.