Gingerbread slow cooker oatmeal in ramekin in child's hands
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Slow Cooker Gingerbread Oatmeal

Prep Time5 mins
Cook Time8 hrs
Servings: 8


  • 3 ½ cups Whole Oats not instant
  • 10 ½ cups water
  • 1 ½ teaspoon kosher salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 tablespoon ground ginger
  • cup molasses
  • Milk of choice such as almond milk, soy milk, or whole milk for finishing, optional
  • Walnuts and pure maple syrup for serving


  • The night before you plan to serve this, put the oats, water, salt and spices in a slow cooker. Set it to low, and set the timer for at least 8 hours. Mine automatically switches to the “warm” setting after the timer is done, so I have an extra two hours of keeping it toasty if I sleep in. If yours doesn’t have this feature, you can set it for up to 9 hours.
  • In the morning, give it a good stir to break up any clumps and add the molasses. If it’s very thick, you can add some milk or more water to get it to your desired consistency, and set the heat to high for a few minutes so it doesn’t cool off too much. Spoon into bowls, top with nuts and maple syrup. The molasses does not give this enough “sweet”, so be sure to use pure maple syrup for the best flavor, or you could do brown sugar if you prefer.