Gingerbread Slow Cooker Oatmeal #christmas #breakfast

A gelatinous, creamy, and perfectly-spiced hot breakfast could not be easier than this Gingerbread Lessen Cooker Porridge! Whether you serve it for Noel brunch or modify a big peck to reheat for employed weekday mornings, Crock Pot meal is a salubrious and tasteful way to advantage your day.

Hi, friends! Are you feat ready for the holidays? I've evidently been toiling creating all sorts of fun Noel activities and recipes. It's much a yummy moment of gathering, and I'm thrilled to be transfer you one of my new choice breakfasts today. Wish me…you're deed to bed this one.

Using the fall cooker to pee a vast mess of oatmeal is the maximal aim I've had in a hourlong minute. It took me a few tries to perfect the preparation temperature and reading, but now that I bonk it figured out…I'm hooked.

Ingredients

• 1 tablespoon cinnamon
• 1 teaspoon ginger
• 2 cups uncooked steel cut oats don’t use quick-cooking or old-fashioned rolled oats because they will get too mushy
• ½ teaspoon salt or more, to taste
• ½ teaspoon allspice
• 8 cups water
• 1 teaspoon nutmeg
• ½ teaspoon cloves
• ¼ cup molasses can substitute with maple syrup, but it won’t have that true “gingerbread” taste, plus more for serving
• Optional toppings: whipped cream chopped toasted pecans, dried cranberries, raisins, Greek yogurt

Instructions

1. Spray the inside of a 6-quart slow cooker with cooking spray.
2. Combine all ingredients in slow cooker and stir well. Cover and cook on high for 3-4 hours or on low for 8 hours, stirring occasionally.

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