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Gingerbread Oatmeal

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


  • 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