A thick, creamy and delicious gingerbread slow cooker oatmeal that's perfect for the colder months.
A thick, creamy, and perfectly-spiced hot breakfast could not be easier than this Gingerbread Slow Cooker Oatmeal! Whether you serve it for Christmas brunch or make a big batch to reheat for busy weekday mornings, Crock Pot oatmeal is a healthy and delicious way to start your day!
Hi, friends! Are you getting ready for the holidays? I’ve obviously been busy creating all sorts of fun Christmas activities and recipes. It’s such a delicious time of year, and I’m thrilled to be bringing you one of my new favorite breakfasts today. Trust me…you’re going to LOVE this one!
Making Slow Cooker Oatmeal
Using the slow cooker to make a huge batch of oatmeal is the greatest idea I’ve had in a long time. It took me a few tries to perfect the cooking temperature and time, but now that I have it figured out…I’m hooked!
This gingerbread oatmeal is full of seasonal spices, but it’s not very sweet. I use a little bit of molasses for color and flavor, but if you like your oatmeal on the sweeter side (who doesn’t, really?!), you should definitely plan to have some warm maple syrup or brown sugar on hand for drizzling.
Ways To Serve it
Best of all, this customizable base can be dressed up to suit all of the hungry tummies in your family. I like mine with a dollop of Greek yogurt for added protein, some maple syrup, and some chopped toasted pecans for healthy fat. It’s a nutritious breakfast that tastes fun, without a massive sugar high!
This Crock Pot oatmeal is a nice make-ahead option because you can cook it in advance, store it in individual portions, and reheat in the microwave throughout the week. Or, if you’re planning to feed a crowd for Christmas brunch, you can either cook the oatmeal on low overnight (your house will smell ah-mazing when you wake up) or cook it on high when you wake up. It’s practical, seasonal, healthy, and delicious!!
Looking for other delicious breakfast options? Try these favorites:
- 4-Ingredient Raspberry Danish
- Glazed Eggnog Donut Muffins
- Frosted Sugar Cookie Protein Shake
- Peppermint Nog Protein Shake
If you’ve tried this Gingerbread Slow Cooker Oatmeal or any other recipe on The Seasoned Mom then don’t forget to rate the recipe and leave me a comment below! You can also follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m getting up to.
Gingerbread Slow Cooker Oatmeal
A thick, creamy and delicious gingerbread slow cooker oatmeal that's perfect for the colder months.
Ingredients
- 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
Instructions
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Spray the inside of a 6-quart slow cooker with cooking spray.
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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.
Recipe Notes
- 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!
This oatmeal looks SO good, Blair! I haven’t had breakfast yet, so my stomach is growling just looking at this. What a festive recipe for the season!
You need this in your life, Gayle!! 🙂
Gingerbread oatmeal?! Where has this been my whole life? I love the idea and the fact that it is made in a slow cooker!
Yes, Jen!! It’s a THING, and it’s so good. Have fun on your trip, too!
You and all your amazing, festive holiday recipes! I think I’ll skip going to my parents house for Christmas and just come to yours!!
Thanks, Chrissa! Come on over — we would have SO MUCH fun together (and the boys could play too!). 🙂
This looks soooo good, Blair! I am in love with the idea of Gingerbread oatmeal! I’m kind of an oat junkie – I love how versatile oatmeal is! This version is on my must-make list, for sure!
Thanks, Sarah! Yes — the options are endless with oatmeal, and now that I know how to use my slow cooker I think I’ll be on a roll!
Any changes if you doubled it? Like the water quantity?
Hey, Christy! Yep, if you’re going to double the amount of oats, you will also need to double the amount of water (and all other ingredients as well). You just need to keep the proportions the same.
Hope that helps, and enjoy! 🙂
You don’t have to cook it longer of you double the recipe?
And will it be too full in the Crock-Pot?
Hi, Stephanie! No, you shouldn’t have to cook it longer, because the oatmeal will cook in the same amount of time. The fullness of your pot depends on the size that you’re using. This recipe calls for 2 cups of oats and 8 cups of water (plus additional ingredients, obviously). That means that approximately 10 cups+ in your slow cooker is about 2.5+ quarts. If you have a 6-quart slow cooker (like me), doubling the recipe will almost fill the pot. I would just do about 1.5x the ingredients. If you have a bigger slow cooker, however, you can double it. Hope that helps!
Hi! This looks great! Could quinoa be substituted following the same directions?
Hi, Elyse! No, quinoa has different cooking instructions than steel cut oats.
I’ve not prepared this recipe with quinoa, but in general you’d cook the quinoa more like rice: with 2 parts liquid to 1 part quinoa. So for instance, you’d need 3 cups of water for 1.5 cups of quinoa. The quinoa probably needs about 4-6 hours on low or 2-3 hours on high in the slow cooker, but you’d have to keep an eye on it and test it the first time around for exact timing. Hope that helps!
I’m definitely looking forward to trying this. I’m curious, you mention the possibility of cooking it over night (which is what I plan to do, so it’ll be ready to eat when I get up), but your instructions say to stir it occasionally. Obviously, if cooking overnight, you’re not going to do that. How necessary is that step?
Hi, Rico! It will be fine if you don’t stir it throughout the night — just give it a good stir at the end! 🙂
Thanks! I’ll let you know how it turns out.
Well, I made it last weekend. As you suggested, it worked fine not stirring it. Interestingly, when I tasted it, it didn’t really have the strong gingerbread taste I expected, until I added some maple syrup to my bowl. Then it was delicious.
Great, Rico! Thanks for letting me know! The best thing about oatmeal is that it’s a simple base, which can be tailored to just about anyone’s tastebuds. Added sweetener, added spice, added toppings, etc…it all works! 🙂
I bet this smells like heaven as it’s cooking, can’t wait to try it!
It totally does! Just like a cozy holiday!
Hi there! I was just wondering what type of molasses you used? Is it cooking molasses, fancy molasses…? Thanks!
Hi, Becca! I don’t use anything fancy! 🙂 I typically buy the Grandma’s molasses brand, simply because that’s what my small rural grocery store sells. Here’s the link to the product: https://grandmasmolasses.com/
Enjoy!
Can you substitute almond milk for part or all of the water?
Hi, Deborah! Absolutely! I’ve made it with half almond milk in this version: https://www.theseasonedmom.com/pumpkin-spice-slow-cooker-oatmeal/
It works really well!
Thanks! Can’t wait to try Christmas Day!
How many days in the fridge will it last? Can you freeze it?
Hi, Erin! It keeps really well in the fridge for at least 5 days. Just add some extra milk and warm it up when you want to reheat it! I’ve never tried freezing it, so I have no idea if that would work or not.