Slow Cooker Gingerbread Oatmeal
Serves: 4-6
  • 2 cups uncooked steel cut oats (don’t use quick-cooking or old-fashioned rolled oats because they will get too mushy)
  • ½ teaspoon salt (or more, to taste)
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ teaspoon allspice
  • 8 cups water
  • ¼ cup molasses (can substitute with maple syrup, but it won’t have that true “gingerbread” taste), plus more for serving
  • Optional toppings: whipped cream, chopped toasted pecans, dried cranberries, raisins, Greek yogurt
  1. Spray the inside of a 6-quart slow cooker with cooking spray.
  2. Combine all ingredients in slow cooker and stir well. Cover and cook on high for 3-4 hours or on low for 8 hours, stirring occasionally.
  3. Note: You can make this in advance, store in airtight containers, and reheat in the microwave as needed. If it seems a bit dry when you go to reheat it, just add some additional milk or water and you’ll be all set!
Recipe by Coffee Cups and Crayons at