Gingerbread is one of those seasonal flavours I can't get enough of, especially leading up to the holidays. It reminds me of my Mom's chewy ginger cookies (with white chocolate), or sipping on a steaming hot gingerbread latte on a cold day. Gingerbread is warm and cozy to me, and the perfect flavour to infuse into over-night slow-cooker oats - one of my favourite ways to cook oatmeal. There's something to be said about waking up to a ready-made wholesome and nutritious breakfast, not to mention the delicious aroma of gingerbread!
I'm happy to say that all three of my kids are big oatmeal fans - which is good news for them considering the fact that we have it almost every morning! And it's good news for me, because oats pack and punch in the nutrition department! They're are full of soluble fibre (the filling kind) which can help to sustain energy levels throughout the day (and keep tummies full!). They also contain nutrients that can help to boost immunity (something that we're all wanting to do around this time of year) as well as prevent many chronic diseases.
Here is an easy and delicious recipe that you can prep the night before and have ready and waiting for you in the morning, complete with holiday-inspired deliciousness:
Slowcooker Gingerbread Overnight Steel Cut Oatmeal
Serves 5-6
Ingredients
Directions
Spray or grease the inside of a 6-quart slow cooker the night before.
Combine all ingredients (accept for crystalized ginger and toppings) in slow cooker and stir well. Cover and cook on high for 3-4 hours or on low for 8 hours, stirring occasionally.
Add in crystalized ginger, stir and let sit for 5-10 minutes until serving.
Top with desired toppings and enjoy!
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