Combine all the ingredients in a large slow cooker and give it a good stir. Cover and cook on low for 7-8 hours.
For the preparation
Drizzle desired amount of salted caramel sauce into the oatmeal and mix well. Transfer oatmeal to bowls, if desired, add a scoop of protein powder (1 serving per bowl) and add a dash more milk. Top with caramel sauce and sea salt and any other toppings and enjoy.
* I like the very slight mocha taste- If you want a stronger coffee taste, add more. You can completely omit this if desired.TO STORE: Slow cooker oatmeal can be stored in the refrigerator, covered, for up to 1 week. As the oats will thicken, be sure to add extra milk, as needed. TO FREEZE: lace oatmeal in a freezer friendly container and store in the freezer for up to 6 months. Thaw it completely, before adding extra milk.TO REHEAT: Either in the microwave or stovetop.