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Slow Cooker Gingerbread Oatmeal

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LIZ DELLA CROCE

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This cozy slow cooker gingerbread oatmeal is full of warm spices like cinnamon, cloves, and ginger then drizzled with molasses, brown sugar and chopped pecans. Perfect for busy weekday mornings or a make-ahead dish for lazy weekends!

Spoon in slow cooker gingerbread oatmeal.

Since we can’t eat cookies for breakfast (or can we?), I decided to combine my favorite Bob’s Red Mill steel cut oats with all the flavors I love about Rich’s hermit bars. The result? A warm and cozy Slow Cooker Gingerbread Oatmeal that you’ll be making again and again this holiday season. This make-ahead slow cooker oatmeal is not only a great time-saver on busy weekday mornings, but it’s perfect for putting together when you have visitors in from out of town or are hosting a casual brunch. This breakfast is everything you love about gingerbread minus all the fat and calories. As an added bonus, it’s naturally gluten-free!

Ingredients

  • Milk: Any milk would work. I use low-fat, but you could use almond milk or oat milk, too!
  • Water: Adds moisture needed to cook the oats.
  • Molasses: Deep, rich flavor that adds sweetness as well as some of that syrupy gingerbread taste.
  • Brown sugar: Sweetens the oatmeal, and is a bit richer than white sugar.
  • Vanilla: Enhances the flavors of the other ingredients.
  • Warm spices: Cinnamon, ginger, nutmeg, and cloves give this oatmeal that warm, holiday, gingerbread flavor.
  • Oats: I prefer to use steel cut oats for this dish, but you could use rolled oats as well.

How to Make Slow Cooker Gingerbread Oatmeal

Start your slow cooker gingerbread oatmeal by mixing your sugar and spices in a bowl.

Mix the water and milk with molasses and vanilla, then whisk in the spice and sugar mixture.

Add the mixture to your slow cooker, then stir in your steel cut oats. Cook on low overnight for 8 hours.

Come morning, give it a stir, then serve top with chopped walnuts or pecans, and enjoy your Slow Cooker Gingerbread Oatmeal!

Frequently Asked Questions

Are steel-cut oats healthier?

Steel-cut oats aren’t really any healthier than other kinds of oats, but they do take a bit longer to digest, so they’ll help you to feel full for longer.

Do you need to soak oats before cooking?

Doing so will shorten the cook time, but it isn’t required.

Can you make oatmeal ahead of time?

Yes! You can make this oatmeal ahead of time and store in an airtight container in the fridge for up to 5 days. Easily reheat in the microwave.
Slow cooker gingerbread oatmeal up close.

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Liz eating slow cooker gingerbread oatmeal.

One of our favorite ways to taste the holidays, I know your family will enjoy this Slow Cooker Gingerbread Oatmeal, too.

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Slow Cooker Gingerbread Oatmeal

4.43 stars average
Liz Della Croce
This cozy breakfast is full of warm spices like cinnamon, cloves and ginger then drizzled with molasses, brown sugar and chopped pecans.
PREP: 5 minutes
COOK: 8 hours
TOTAL: 8 hours 5 minutes
Pin
Servings4

Ingredients
 

Instructions
 

  • Spray the slow cooker insert with cooking spray. Add all ingredients to the slow cooker and stir to combine. Cook overnight on low for 8 hours.
  • In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated. Serve warm with chopped pecans and additional brown sugar and molasses to taste.

Last Step:

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Liz’s Notes

For easier clean-up and to avoid the slight “crusty” residue inside the slow cooker, place all ingredients in a glass bowl that fits into the slow cooker then add enough water to fill the lower half of the slow cooker. Cover and cook on low for 6 to 8 hours.

Nutrition

Calories: 301kcal | Carbohydrates: 48.8g | Protein: 9.6g | Fat: 7g | Saturated Fat: 1.9g | Polyunsaturated Fat: 5.1g | Cholesterol: 10mg | Sodium: 360mg | Fiber: 7.1g | Sugar: 12.5g


4.43 from 14 votes (8 ratings without comment)

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35 responses to “Slow Cooker Gingerbread Oatmeal”

  1. Megan Avatar
    Megan

    This was delicious! The pot in pot method worked perfectly and there was no scorching whatsoever. It looked very soupy before I stirred it up, but afterwards I let it continue to cook a bit and it didn’t separate again.
    The flavor was spot on!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad the method worked for you, and that you enjoyed the flavor! Thanks for sharing!

  2. Brooke Avatar
    Brooke

    These came out perfectly! Definitely not runny and I loved the spices because they gave it flavor without adding a ton of sugar. My 16mo loves them too

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I’m so glad you enjoyed it Brooke! Let me know if you try any other recipes of mine!

  3. Lola Avatar
    Lola

    Unfortunately, these came out a soggy sloppy mess. They didn’t taste of ginger bread either. That being said I was not happy waking to that. But my daughter, who is 6 ate some.
    I followed the directions perfectly, everything the same. So I don’t know what happened. This is definitely a one star.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Oh no Lola -I’m so sorry these didn’t turn out for you! To answer your question, yes they are supposed to be soup at first because the oats absorb the liquid as it cooks. Out of curiosity – did you quick cooking steel cut oats? Because this isn’t meant for quick cooking but the standard long cooking. Would love to help you figure out what went wrong because my boys literally devoured these!!

  4. Lola Avatar
    Lola

    Is it supposed to be soupy when you add it all together at first?
    I hope it turns out, I have followed every step. It smells delicious though.

  5. Phi @ The Sweetphi Blog Avatar
    Phi @ The Sweetphi Blog

    NEED to try this asap! My mother in law just gave me some steel cut oats and I’ve been debating what to do with them. I love your tips on how to keep it from not burning in the slow cooker!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      I hope you try these girl!!!!

  6. Katherine Avatar
    Katherine

    I tried this gingerbread oatmeal- used slow cooker overnight. It was runny and overly spicy. I followed the recipe except I substituted rice milk for regular milk. Not sure what happened.

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      Hi Katherine – I’m afraid rice milk is not a great replacement as it’s much thinner and not as creamy/fatty as regular milk. As for the spice level, we found it to be ideal but of course that is a matter of preference so next time you can always just season it to taste. My kids had four bowls of it so that’s how I knew the recipe was a keeper for us but I totally understand not everyone likes spices as strong. :)

  7. Megan {Country Cleaver} Avatar
    Megan {Country Cleaver}

    Okay, I just found my next week of breakfastss right here! It’s pouring rain here, I need comfort and cozy breakfasts for this chilly weather!

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      You would love this girl! Asher had 3 bowls haha!