The secret to slowcooker porridge is to always use rolled oats, not instant rolled oats, and to use a suitable sized crock. If you are making porridge for four and only have a 6 litre slowcooker you'll end up with dried, disgusting rubber unless you cook your porridge in a smaller dish.
Follow the instructions and you'll end up with the creamiest porridge you've ever enjoyed - don't be tempted to skimp on the water, you need it all.
1 cup rolled oats
1.25 litres (5 cups) cold water
Put the oats, water and salt into a heatproof bowl with a lid that fits inside your slowcooker. Put the bowl into the slowcooker and add water to the crock until it comes about halfway up the side of your heatproof bowl of ingredients. Turn the slowcooker to low. Put the lid on. Cook for 8 hours.
Now if you have a smaller slowcooker you can add the ingredients to the crock and cook them. Also, newer slowcookers tend to cook faster and hotter than the older style. I set the timer to start cooking at 11pm and breakfast is ready when we get up at 7am.
You can add dried fruit and cinnamon to your porridge while it's cooking.
Some recipes call for using half milk and half water. Don't. The milk will cause the porridge to stick and it may even burn, ruining your porridge. Leave adding the milk until you are ready to serve.