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!
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!
- 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.
More Holiday Favorites
- Jewish Apple Cake
- Easy Sugar Cookies
- Baked Ham with Brown Sugar Mustard Glaze
- Traditional Potato Latkes
- Healthy Pumpkin Bread
Eat It, Like It, Share It!
Did you try this oatmeal recipe? The next time you make it, snap a picture and share it to your socials. Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
One of our favorite ways to taste the holidays, I know your family will enjoy this Slow Cooker Gingerbread Oatmeal, too.
Your spoon is waiting.
Slow Cooker Gingerbread Oatmeal
- 2 cups milk
- 1 cups water
- 2 tablespoons molasses
- 2 tablespoons dark brown sugar
- 1 tablespoon cinnamon
- 2 teaspoons vanilla
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup Bob’s Red Mill Organic Steel Cut Oats
- chopped pecans (brown sugar and molasses – optional garnish to serve)
- 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.