Photo of Slow cooker gingerbread oatmeal by WW

Slow cooker gingerbread oatmeal

Total Time
8 hr 10 min
10 min
8 hr
When you have a house full of holiday guests to feed—or simply want an easy holiday-inspired breakfast that cooks itself—turn to this no-fuss recipe of spiced steel-cut oats. They cook to thick, creamy perfection overnight, so all you have to do in the morning is scoop it into bowls to serve it. Oats do love to stick to the slow cooker crock, so make sure to coat it with cooking spray; even if you use a liner, coat the liner with cooking spray.


Cooking spray

4 spray(s)

Uncooked steel cut oats

1½ cup(s), do not use quick-cooking oats

Packed brown sugar

¼ cup(s)


¼ cup(s)

Ground ginger

1½ tsp(s)

Ground cinnamon

1½ tsp(s)

Table salt

¾ tsp(s)

Ground nutmeg

½ tsp(s)

Ground cloves

¼ tsp(s)

Plain fat free Greek yogurt

½ cup(s)


  1. Coat a 6-quart (or larger) slow cooker with cooking spray. In the slow cooker, stir together 6 cups of water, oats, brown sugar, molasses ginger, cinnamon, salt, nutmeg, and cloves. Cover and cook on Low until thick and tender, 7 to 8 hours.
  2. Stir the oat mixture well, scraping the bottom and sides of the crock. Spoon the oatmeal into bowls; top each serving with a dollop of yogurt.
  3. Serving size: ¾ cup oatmeal and 1 tbsp yogurt