When the high for the day is going to be 32 degrees, toast just doesn’t cut it for breakfast. I love steel cut oats both for their flavor and for their satisfying warmth. But plain oatmeal gets, well, boring after a while. During the chilly mornings of last fall, I fell in love with THIS recipe for pumpkin pie oatmeal. But winter is a time for gingerbread, peppermint and chocolate, so I was looking for something a little different. I figured if I could make gingerbread pancakes, muffins and bread, there must be a way to bring that flavor profile to oats, right? Right!
After some experimenting with spices, I think I have a good balance of spice and sweetness. Note: I like my gingerbread pretty spicy. If you like a subtle taste, cut back a bit on the spices. I love this oatmeal and although you can add some brown sugar, this recipe just uses molasses for sweetness and a little kick. I also added some chopped organic dried apricots and that was delicious! Enjoy!
I’m including the crock pot recipe here, but you can make this the normal stovetop way as well.
Gingerbread Oatmeal (4-6 servings)
- 1 cup steel-cut oats
- 3 1/2 cups water
- 1 Tbsp. cinnamon
- 1 tsp. dried, ground ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. ground cloves
- 1/4 cup molasses
- Dried apricots or apples (optional)
- In the bowl of a crock pot, add the water and spices. Use a whisk to combine.
- Add the molasses and stir.
- Add the oats and stir again.
- Set your crock pot to its lowest setting (I use the “keep warm” setting on mine).
- Cook overnight for 6-7 hours.
- Top servings with dried fruit, if desired.