Overnight (Crock Pot) Oatmeal Superfood

• 3 tablespoon butter
• 2-1/2 cups whole, hulled oats (oat groats)
• 1/2 cup pearled barley
• 1 cup dried cranberries
• 1 cup dried figs
• 1 cup dried blueberries
• 1-1/2 cups half-and-half
• 9 cups water
• 1-1/2 cups plus 3 tablespoons buttermilk
• 2 tablespoon brown sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt

1. In a large skillet, melt the butter and add the barley and oats. Stir until fragrant (2 to 4 minutes) to toast.
2. In a slow cooker, combine the toasted oats and barley plus all ingredients and set to low heat. Cover and let cook for 12 hours. Stir and remove to serving bowls to enjoy fresh and hot in the morning, or refrigerate for up to 3 days. You can also freeze individual servings and warm in the microwave for a quick breakfast.
3. Serve with milk, buttermilk, or plain.

butter, oats, barley, cranberries, blueberries, water, buttermilk, brown sugar, maple syrup, cinnamon, salt

Taken from www.epicurious.com/recipes/member/views/overnight-crock-pot-oatmeal-superfood-52453311 (may not work)