Stir together your water and oats in a bowl and set aside.
In a separate bowl, mix together your brown sugar, sugar, vanilla, softened butter and eggs with a mixer until well combined.
Add your oats mixture to your sugar mixture and mix with a mixer until well combined.
Add in your remaining ingredients and stir everything together with a mixer until you have a thick batter.
Put an oven safe bowl upside-down in the middle of your casserole crock and lightly spray everything with cooking spray.
Spoon your batter into your insert around the bowl and spread it out evenly.
Place a flour sack tea towel or paper towels tightly under lid of your crock pot (making sure it won't touch the batter) to catch any condensation and cook on high for 3-4 hours, turning your insert halfway through cooking. Once the cake is set, but the top of middle surrounding the bowl is still moist, remove the lid and let it cook for the remaining 30-45 minutes.
Remove insert and set on a pot holder to cool completely before icing.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers and stove tops cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and stove top and time adjusted as needed.