Pour uncooked rolled oats in the pot and 4 pantry staples to get a dish so delicious your family will be begging for more.

This 5-ingredient slow cooker summer oat dessert is what I reach for on those nights when I want something sweet but absolutely do not want to turn on the oven. You literally pour uncooked rolled oats into the slow cooker, add four basic pantry staples, and let the machine do the work while you handle the rest of your evening. The result lands somewhere between a warm fruit crisp and an oatmeal cookie—soft, spoonable, and just sweet enough. It’s perfect for busy weeknights, casual cookouts, or those times when you’ve got a few pantry odds and ends and a craving you can’t ignore.

Serve this warm straight from the slow cooker, spooned into bowls and topped with a scoop of vanilla ice cream, whipped cream, or a spoonful of Greek yogurt if you want something lighter. It’s great with fresh summer fruit on the side—think sliced peaches, strawberries, or blueberries—to brighten things up. Leftovers are surprisingly good chilled for breakfast the next morning with a splash of milk or a dollop of yogurt and a sprinkle of extra cinnamon.

Servings: 6

2 cups uncooked rolled oats

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with a bit of butter or nonstick spray to help prevent sticking.

Pour the uncooked rolled oats evenly into the bottom of the slow cooker, spreading them into a flat layer so they cook evenly.

In a medium bowl, whisk together the sweetened condensed milk, melted butter, vanilla extract, and ground cinnamon until smooth and well combined.

Pour the sweetened condensed milk mixture evenly over the oats in the slow cooker, using a spatula to gently nudge it around so most of the oats are moistened. Do not stir completely; some dry spots on top are fine and will give a slightly chewy, toasty texture.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the edges are set and lightly browned and the center is soft but not liquidy. The mixture will thicken more as it cools.

Turn off the slow cooker and let the dessert sit, covered, for 15 to 20 minutes to firm up slightly before serving. Scoop warm into bowls and enjoy as is, or top with ice cream, whipped cream, or yogurt.

For a fruit twist, scatter 1 to 1 1/2 cups of chopped fresh or frozen fruit (like peaches, berries, or cherries) over the oats before pouring on the sweetened condensed milk mixture; this will make it taste even more like a summer fruit crisp. If you prefer it less sweet, replace 1/3 cup of the sweetened condensed milk with regular milk or half-and-half and add a pinch of salt to balance the flavor. For extra texture, stir 1/4 to 1/2 cup chopped nuts (such as pecans or walnuts) into the oats before cooking. You can also swap the cinnamon for pumpkin pie spice or add a pinch of nutmeg for a warmer flavor. Food safety tips: Use rolled oats, not steel-cut, so the dish cooks evenly in the given time. Make sure your slow cooker reaches and maintains a safe temperature (on LOW it should eventually reach at least 165°F/74°C in the center). Avoid leaving the dessert sitting on the WARM setting for more than 2 hours to reduce the risk of bacterial growth. Cool leftovers promptly, transfer to an airtight container, and refrigerate within 2 hours; enjoy within 3 to 4 days, reheating individual portions until steaming hot before serving.