1/2 vanilla bean, scraped, or 1 tsp. vanilla extract
For the topping
1 Tbsp. each chopped pistachios, walnuts, and almonds
1 Tbsp. agave nectar
The night before
Spray your crock with oil to help with cleanup later or skip it and just plan on soaking your crock immediately afterward so any stuck-on oatmeal will come right off. Add everything except the topping ingredients to the slow cooker. In a small bowl, mix together the topping ingredients and store in the fridge until the morning. Cook the oatmeal on low for 7 to 9 hours.
In the morning
Stir your oatmeal well. It may seem watery on top, but if stirred, it should become a more uniform consistency. Top each serving with a few teaspoons of the baklava topping, making it as sweet as you like it.
Recipe shared with permission from Kathy Hester and Fair Winds Press.