Using a crock pot is a great way to cook dinner while you’re busy during the day, but did you know that it can also cook breakfast while you’re sleeping? I first used my crock pot to cook breakfast overnight with Crock Pot Apple Pie Steel Cut Oats -- a family favorite. This time, I adapted the recipe to include molasses, warm spices and golden raisins instead of apples. The results turned out great! The slow-cooked Hodgson Mill Steel Cut Oats have a creamy texture and taste like lightly sweetened gingerbread that then is topped with toasted walnuts, bits of candied ginger and a splash of milk. Yum!
As an added bonus, your crock pot doesn’t even get dirty – no scrubbing at all. The oats are cooked in a glass bowl that’s set inside the crock pot and then water is added around the bowl and becomes a hot water bath for the oats to heat things up slowly. When you wake up, simply scoop out generous helpings of warm oats for breakfast and then stick the glass bowl in the dishwasher. Your crock pot will be perfectly clean for the next time—maybe even for dinner.
Not only is this breakfast easy and delicious, it’s a healthy way to start the day thanks to the 100% whole grain Hodgson Mill Steel Cut Oats. Hodgson Mill Steel Cut Oats are verified Non-GMO, all-natural oats that contain soluble fiber, protein and beneficial nutrients which make them the perfect choice for a hearty, healthy breakfast. Break out your crock pot and let’s get started!
Before you go to bed, look through your cabinets until you find a heat-proof bowl (like Pyrex) that’ll fit inside your crock pot and can hold at least four cups of ingredients with a little room to spare. Put the bowl in the crock pot and add all of the ingredients into the bowl – Hodgson Mill Steel Cut Oats, dark brown sugar, molasses, ginger, cinnamon, cloves, nutmeg, salt, golden raisins, half and half and water. Give the ingredients a good stir to mix everything together. I like how the golden raisins become plump and add a natural sweetness to this oatmeal, but feel free to leave them out or substitute other dried fruit instead. Also, make sure that there’s at least an inch of space above the ingredients in the bowl to allow room for the oats to expand as they cook.
Next, add enough room-temperature water to the crock pot so that it’s even with the level of the oatmeal mixture in the glass bowl.
Cover the crock pot and turn it on low. Cook the oats for six hours or until you wake up the next morning. I put my ingredients together at 10 o’clock the night before and didn’t serve breakfast until 9 o’clock the next morning, so consider six hours to be the minimum cooking time.
In the morning, remove the crock pot lid, give the oats a stir, and breakfast is ready. The Hodgson Mill Steel Cut Oats become smooth and creamy from being cooked slowly and are reminiscent of gingerbread thanks to the molasses and warm spices. It’s completely feasible to stop here, scoop out a big bowlful and eat … but toast a few walnuts, chop up some candied ginger and sprinkle them on top of the oats along with a splash of milk and you’ll take this breakfast to another level. Yum!
Why not get a head start on your day by preparing breakfast the night before? Let your crock pot do the work while you sleep and wake up to a hot breakfast waiting for you. A steaming bowl of Crock Pot Gingerbread Spice Steel Cut Oats certainly takes the chill off of a cold winter morning and it’s easy and good for you, too. Enjoy!
Crock Pot Gingerbread Spice Steel Cut Oats
- 3/4 cup Hodgson Mill Steel Cut Oats
- 2 Tbsp. dark brown sugar
- 2 Tbsp. mild unsulfured molasses
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cinnamon
- pinch of ground cloves
- pinch of ground nutmeg
- pinch of kosher salt
- 1/2 cup golden raisins
- 1 cup half & half
- 2 cups water
- 1/2 cup walnuts, toasted and chopped
- 1/4 cup candied ginger, chopped
- Milk, if desired for serving
In the evening, before you go to bed, mix together the steel cut oats, dark brown sugar, molasses, ginger, cinnamon, cloves, nutmeg, salt, golden raisins, half & half, and water in a heat-proof, glass bowl with at least a four-cup capacity . Be sure to have at least an inch of room between the oatmeal mixture and the rim of the bowl to allow for the oats to expand as they absorb the half-and-half and water. Place the bowl in the bottom of a crock pot. Fill the crock pot around the bowl with room temperature water until it comes to the edge of the glass bowl at the same level as the oatmeal mixture. Cover the crock pot and turn it on low. Cook for a minimum of six hours.
The next morning, remove the lid and stir the oatmeal. Scoop out generous portions into bowls and top each serving with some toasted walnuts and candied ginger to taste. Serve with milk if desired.
Leftover oatmeal can be kept in the refrigerator in an airtight container for up to three days.
Makes 4 to 5 servings
Adapted from Fine Cooking Magazine
You can find Crock Pot Gingerbread Spice Steel Cut Oats and other recipes from Hodgson Mill by visiting the Recipes page.