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5 from 1 vote

Gingerbread Slow Cooker Oatmeal

A thick, creamy and delicious gingerbread slow cooker oatmeal that's perfect for the colder months.
Course Breakfast
Cuisine American
Keyword gingerbread breakfast recipe, slow cooker breakfast
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4 -6 servings
Calories 223kcal
Author The Seasoned Mom


  • 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


  • Spray the inside of a 6-quart slow cooker with cooking spray.
  • 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.


  • 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!


Calories: 223kcal | Carbohydrates: 45g | Protein: 5g | Fat: 2g | Sodium: 326mg | Potassium: 454mg | Fiber: 5g | Sugar: 16g | Calcium: 99mg | Iron: 2.9mg