Crock Pot Gingerbread Spice Steel Cut Oats

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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? These slow-cooked Hodgson Mill Steel Cut Oats have a creamy texture and taste like lightly sweetened gingerbread that is then topped with toasted walnuts, bits of candied ginger and a splash of milk. Yum!


  • 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


Before you go to bed,  mix together the oats, dark brown sugar, molasses, ginger, cinnamon, cloves, nutmeg, salt, golden raisins, half and 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. 

In the 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 Print this Recipe

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1100 Stevens Avenue, Effingham Illinois 62401