In a bowl, combine the cream, milk, water, brown sugar, cinnamon, salt, and vanilla extract.
Place ramekins or small bowls into the bottom of your slow cooker.
In the bottom of each ramekin, add 2 tablespoons steel cut oats.
Add ½ cup of the liquid mixture into each ramekin. Stir.
Slowly add water to the base of your slow cooker, being sure not to get any water into the ramekins. The amount of water will vary by the size of your slow-cookers, but you basically want the ramekins sitting in at least 3 inches of water. (For most slow cookers, water will come up to the middle of your bottom ramekin.)
Place the lid on the slow cooker, and cook for 8 hours.
When you wake up, simply remove the oats, grab a spoon, and enjoy, or top with sliced bananas and berries for a complete meal. Cover any remaining ramekins and store, refrigerated, for up to 1 week.