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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
The best oatmeal I've ever tasted!
Absolutely delicious and very easy! Not too sweet and full of flavour.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?