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Overnight Gingerbread Steel-Cut Oatmeal

Scott Phillips

Servings: 4 to 6

Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.


  • 1/4 cup packed dark brown sugar
  • 1/4 cup unsulfured mild molasses
  • Kosher salt
  • 1 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 1/8 tsp. freshly grated nutmeg
  • 1-1/2 cups steel-cut oats
  • 1/2 cup raisins
  • 2 Tbs. finely chopped crystallized ginger
  • Heavy cream, for serving

Nutritional Information

  • Calories (kcal) : 270
  • Fat Calories (kcal): 25
  • Fat (g): 2.5
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 61
  • Fiber (g): 5
  • Protein (g): 6


The night before

  • In a 3-quart saucepan, whisk the brown sugar, molasses, 1-1/2 tsp. salt, the spices, and 6 cups water and bring to a boil over medium-high heat. Stir in the oats and return to a boil. Turn the heat down to maintain a simmer and cook for 1 minute, stirring to prevent sticking. Remove from the heat and let the oats cool to room temperature in the pan. Cover and refrigerate overnight.

In the morning

  • Bring the covered oatmeal to a boil over medium heat. Uncover and cook, stirring often, until the liquid is mostly absorbed and the oatmeal is pleasantly chewy, about 10 minutes. Remove from the heat and stir in the raisins and crystallized ginger. Cover and let sit until a little more of the liquid is absorbed and the oatmeal is cool enough to eat, about 5 minutes. Serve drizzled with the cream.


Rate or Review

Reviews (6 reviews)

  • User avater
    chefjeff | 12/12/2017

    What a delicious rendition for a satisfying oatmeal breakfast. I put every listed ingredient into my slow cooker last night and simply let it do it's thing for 8 to 9 hours. It was perfect. I was out of steel cut oats, and subbed the same measurement with Oat groats. I find these totally interchangeable in all of my steel cut oat recipes.

  • cozette | 01/04/2016

    The best oatmeal I've ever tasted!

  • Fromtdot | 12/25/2014

    Absolutely delicious and very easy! Not too sweet and full of flavour.

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