Wake up to ready-made breakfast with gingerbread slow cooker oats

When it comes to gingerbread, I really hate how those little cookies shaped as men get all the attention. Gingerbread flavor can be put to use in so many (better-tasting) foods, in my opinion, like oatmeal.

This cranberry-gingerbread oatmeal is slow-cooked overnight so you can basically just wake up, take the lid off and serve yourself a delicious bowl of holiday-flavored goodness. The cranberries are a fun combination with the gingerbread and bring a bright, refreshing bite to the gingerbread, molasses and spice flavors.

Cranberry-gingerbread slow cooker oats recipe

Serves 4

Prep time: 5 minutes | Cook time: 8 hours | Total time: 8 hours 5 minutes

Ingredients:

• 1-1/2 cups steel-cut oatmeal
• 1/4 cup brown sugar
• 3 tablespoons molasses
• 1-1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• Generous pinch kosher salt
• 6 cups milk/water (any combination of the 2 will do)
• 1/2 cup fresh or frozen cranberries, divided

Directions:

1. In a slow cooker, combine all the ingredients, using only 1/4 cup of the cranberries. Stir, cover, and cook on low for 8 hours or overnight.
2. Remove the lid, and stir in the remaining 1/4 cup of cranberries until heated through.
3. Spoon into bowls, and top with additional milk if desired.

More oatmeal recipes

Black Forest baked oatmeal
Chocolate oatmeal and caramelized bananas
Pumpkin pie oatmeal with homemade cranberry granola