3cupsapples, diced(I used pink lady apples, but you can use whatever apple you have on hand!)
2tspcinnamon
1tspnutmeg
1/2tspginger
1/4tspsalt
2Tbspcoconut oil
6cupswater
Instructions
Line a slow-cooker with a plastic liner or lightly coat the inside with cooking oil so the ingredients won’t stick.
Place the oats, flax and spices in the slow cooker and stir together.
Next add the cranberries and apples, followed by the coconut oil and water. Stir slightly and cook on high for 3 1/2 hours or until oatmeal is desired consistency. (Slow-cookers vary widely in cook times so I would check on oats after about 2 1/2 hours and about every 30 minutes thereafter.)
Divide into mason jars or glass storage dishes and enjoy for the week!