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!
Somebody of all, this customizable ground can be dressed up to suit all of the ravenous tummies in your tribe. I equivalent mine with a dollop of Greek yoghurt for added protein, any maple syrup, and many shredded toasted pecans for good fat. It's a nutritious breakfast that tastes fun, without a monumental sweetener lofty!
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!!
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
- Spray the privileged of a 6-quart pokey cooker with cookery spray.
- Syndicate all ingredients in adagio cooker and impress recovered. Masking and make on mellow for 3-4 hours or on low for 8 hours, rousing occasionally.
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