I’ve made this Gingerbread Oatmeal twice. Both times, Jim has texted me later in the morning to say it was an awesome breakfast. These really are fantastic.
In addition to the common cinnamon and brown sugar, they also have ginger, a bit of cloves and vanilla. The combination is full of fall flavor.
Even my daughter, who has never eaten (or been willing to try) oatmeal, liked these.
And they’re really easy to make too. Set them up at night before going to bed and they’ll be ready to eat in the morning. I do use a timer for my small crockpot so they don’t have to cook all night. You can read more about making your own programmable crockpot here.
Here’s what you’ll need:
I apologize for the lighting in this photo. It’s getting dark earlier in the evenings now and I’m going to have to start getting out my photography lights for photos.
- 1 cup steel cut oats
- 2 cups apple juice
- 2 cups water
- 1/2 cup brown sugar
- 1 Tbs. molasses
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1 tsp. ginger
- 1 tsp. vanilla
- Spray slow cooker inside with cooking spray.
- Stir all ingredients together in a bowl.
- Pour into slow cooker.
- Cook on low 4-5 hours.
- Serve with milk.