Dump dry uncooked oatmeal in the pot and 4 basic ingredients to get a cheap but rich dessert so tasty, your husband will be begging for more.

This 5-ingredient slow cooker dessert is exactly what I turn to on tax day: cheap pantry staples, almost no work, and a rich, comforting payoff. You literally dump dry, uncooked oatmeal in the bottom of the slow cooker, add four basic ingredients, and let gentle heat transform everything into a soft, custardy oat pudding with a caramel edge. It’s inspired by old-fashioned baked oatmeal and rice pudding traditions, but streamlined for busy evenings when you’re mentally done with numbers and forms. The texture lands somewhere between a gooey cobbler topping and a soft granola bar, and it’s sweet enough to feel like dessert while still using ingredients many of us already keep on hand.

Serve this warm right out of the slow cooker, spooned into bowls and topped with a splash of cold milk or cream to balance the richness. A dollop of yogurt or whipped cream adds a nice tangy or airy contrast, and a handful of fresh berries or sliced bananas will brighten everything up. For a more indulgent spin, pair it with a scoop of vanilla ice cream so it melts into the warm oats. Coffee or black tea works especially well alongside, cutting through the sweetness and making this feel like a simple but satisfying end to a homey meal.

Servings: 6

2 cups old-fashioned rolled oats, dry and uncooked

Lightly grease the inside of your slow cooker with a little butter to help prevent sticking and make cleanup easier.

Pour the dry, uncooked rolled oats evenly into the bottom of the slow cooker. Spread them into an even layer so they cook uniformly; they should look like a flat bed of oats covering the base.

In a medium bowl or large measuring cup, whisk together the sweetened condensed milk, whole milk, melted butter, vanilla extract, and a pinch of salt if using, until the mixture is smooth and well combined.

Slowly pour the milk mixture over the dry oats in the slow cooker, making sure all the oats are moistened. Do not stir; leaving the oats on the bottom helps create that rich, pudding-like texture as they absorb the liquid.

Cover the slow cooker with the lid and cook on LOW for 2 1/2 to 3 hours, or until the oats are very soft, most of the liquid is absorbed, and the edges look slightly set and a bit darker. The center will remain soft and custardy.

Once cooked, turn off the slow cooker and let the dessert sit, covered, for about 10 to 15 minutes to thicken slightly. This rest helps the oats firm up just enough to scoop cleanly.

Spoon the warm oatmeal dessert into bowls and serve as is, or top with a splash of milk or cream, a dollop of yogurt or whipped cream, or fresh fruit if you like. Store any leftovers in the refrigerator and reheat gently with a little extra milk to loosen the texture.

For a deeper, almost caramel flavor, swap 1/2 cup of the whole milk for evaporated milk if you have it on hand. If you prefer less sweetness, use only 3/4 of the can of sweetened condensed milk and replace the remaining 1/4 with regular milk. To introduce warm spice without changing the ingredient count too much, you can add up to 1 teaspoon of ground cinnamon or pumpkin pie spice to the milk mixture before pouring it over the oats. For a slightly firmer, bar-like texture, reduce the whole milk to 1 1/2 cups and cook closer to 3 hours, then chill the cooked dessert in a parchment-lined pan and cut into squares once cold. If you’re cooking for someone who likes a bit of texture, stir in a small handful of chopped nuts or dried fruit right at the end of cooking, then let it rest so they plump slightly. This recipe also adapts well to smaller slow cookers; if you halve the ingredients for a compact model, start checking at about 2 hours, as it may set more quickly.