Gingerbread Steel-Cut Oatmeal

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Giving the oats a quick boil the evening before makes this Gingerbread Steel-Cut Oatmeal a cinch to make in the morning. Richly flavored with molasses and spices.

Gingerbread Oatmeal


Oatmeal is my favorite breakfast during the winter months and this Gingerbread Steel-Cut Oatmeal flavored with molasses, ginger, nutmeg, cinnamon, and cloves is perfect for the season. It’s almost like having dessert for breakfast. The toasted pecans on top are my favorite part. I love something crunchy with my oatmeal.

Gingerbread Oatmeal- With a quick boil in the evening, these gingerbread flavored steel-cut oats can be made in a jiffy the next morning.

Gingrebread Oatmeal topped with pecans


Steel-cut oats are a pain to cook due to the amount of time it takes to soften them, but I absolutely love the flavor and texture of them. This recipe, adapted from Fine Cooking Magazine, shortens the cooking time by giving them a quick boil the evening before and then refrigerating them overnight. The cooking time the next morning is reduced to just 10 minutes. Not bad at all.

Gingerbread Oatmeal topped with pecans

Gingerbread Steel-Cut Oatmeal has just the right amount of sweetness and a little cream drizzled on top makes it totally decadent. But even without the cream, it is delicious.

I just love the dark, rich color.

Gingerbread Oatmeal topped with pecans.

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Gingerbread Oatmeal

Gingerbread Oatmeal

Course: Breakfast
Cuisine: American
Prep Time: 8 hours
Cook Time: 10 minutes
Total Time: 8 hours 10 minutes
Servings: 4
Calories: 381kcal
Author: Christin Mahrlig
With a quick boil in the evening, these gingerbread flavored steel-cut oats can be made in a jiffy the next morning.
Print Recipe


  • 1/4 cup packed dark brown sugar
  • 1/4 cup unsulfured mild molasses
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 cups steel-cut oats
  • 1 tablespoon finely-chopped crystallized ginger
  • 1/4 cup toasted pecans
  • heavy cream for serving


  • The evening before, in a medium saucepan whisk together the brown sugar, molasses, salt, spices, and 6 cups of water. Bring to a boil over medium-high heat.
  • Stir in the oats and return to a boil. Reduce heat to maintain a simmer. Cook for 1 minute, stirring frequently.
  • Remove from heat and cool to room temperature in the pan.
  • Cover pan and refrigerate overnight.
  • The next morning, uncover the oatmeal and bring to a boil over medium heat. Cook, stirring often, until most of liquid is absorbed, about 10 minutes. The oatmeal will thicken up more as it cools.
  • Remove from heat and stir in crystallized ginger. Let sit about 5 minutes before serving. Drizzle with cream and sprinkle with pecans.


Calories: 381kcal

More Gingerbread Recipes

Sweet and Spicy Gingerbread. Some black pepper and other spices really give this gingrebread a kick.

Sweet and Spicy Gingerbread

Chewy Gingerbread Sandwich Cookies

Chewy Gingerbread Sandwich Cookies


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9 thoughts on “Gingerbread Steel-Cut Oatmeal

  1. I love steel cut oats, but rarely have time to mess with them in the morning. This is a great tip! And I’m loving the holiday flavors going on here.

  2. Oh my goodness, I love this! Gingerbread oatmeal is my son’s and my new breakfast obsession and I love these steps to save some time in the morning! It looks amazing!

  3. I, too, LOVE oatmeal and ever since I discovered steel cut, I haven’t looked back. I’ve tried making them in my rice maker to save time but have yet to try this overnight method. I need to try it…and this seasonal gingerbread twist sounds so warming and lovely for this time of year.

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