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Slow Cooker Gingerbread Oatmeal

    This cozy breakfast 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!

    Slow Cooker Gingerbread Cookie Oatmeal - The Lemon Bowl

    A riff off my husband’s famous Hermit Bars, this Slow Cooker Gingerbread Oatmeal is full of warm spices including cinnamon, ginger and cloves. While you might think it’s a bit early for gingerbread, we are in the height of hermit season here in our house. In fact, fall is the official hermit season and from the minute the first batch hits the oven and the house fills with molasses and ginger, I know fall has arrived. 

    Slow Cooker Ginger Bread Oatmeal - The Lemon Bowl

    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.

    Slow Cooker Gingerbread Oatmeal - The Lemon Bowl

    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.

    Your spoon is waiting.

    Slow Cooker Gingerbread Cookie Oatmeal - The Lemon Bowl

    Slow Cooker Gingerbread Oatmeal

    4.39 stars average
    This cozy breakfast is full of warm spices like cinnamon, cloves and ginger then drizzled with molasses, brown sugar and chopped pecans.
    PREP: 5 mins
    COOK: 8 hrs
    TOTAL: 8 hrs 5 mins
    Save
    Servings: 4

    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.

    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: 301kcalCarbohydrates: 48.8gProtein: 9.6gFat: 7gSaturated Fat: 1.9gPolyunsaturated Fat: 5.1gCholesterol: 10mgSodium: 360mgFiber: 7.1gSugar: 12.5g

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    For more easy  morning meals, check out my Healthy Breakfast Ideas board on Pinterest!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    35 Comments

    1. 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

    2. 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. 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!!

    3. 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.

    4. 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. 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. :)

    5. Cookies in a bowl for breakfast?? Count me in Liz — for a double serving! :) I know I’m sheltered living in sunny California where it never snows, but… I get cold and lose my circulation easily. As in walking down the freezer aisle while looking at ice cream. It’s absurd! But this looks like just the breakfast for my cold fingers and my tummy!

    6. Oh yum, I love gingerbread! This sounds so wonderful on those cold morning coming up. The one and only time I made slow cooker oatmeal it burned and stuck horribly to my crock pot :/ I think mine runs super hot or something. I like the idea of putting the bowl inside the insert, that sounds like it would help to keep it from burning.

    7. This looks so delicious! Never had gingerbread oatmeal, it’s such a great idea :) Thanks for the tip about the slow cooker. If I want this quickly, can I just cook it on the stove? would it taste the same?

    8. Do you think I could substitute coconut nectar for the molasses (I know there will be a taste difference) and almond milk for the regular milk?

    9. This sounds like a real winner. Since we already enjoy gingerbread overnight oats, it makes sense to have a warm version for winter.

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