Gingerbread Steel Cut Oats
This recipe was one of those wonderful happy accidents. Last week I decided to make another batch of my Indian Spiced Oats with Coconut Milk but got lazy when looking for the brown sugar and grabbed a jar of molasses that was right in front of me. I never expected the result to be so soul-warmingly delicious! Molasses has such a deep rich flavor that is almost as savory as it is sweet. The thick, hearty, chewy steel-cut oats seemed as if they were just made to be molasses’s canvas. I decided to add the classic gingerbread spices (ground ginger, cinnamon, nutmeg and cloves) to round out the flavor of the oatmeal and added raisins for a touch of sweetness and texture variation. This oatmeal is just begging for some cold creamy milk to be poured on top (think gingerbread cookies and milk) so hopefully you’re a “milk on your oats” type of person. If not, I’m sure it will still be great!
Gingerbread Steel Cut Oats
Gingerbread Steel-cut Oats
Ingredients
- 1 cup uncooked steel-cut oats ($0.70)
- 1/2 tsp salt ($0.05)
- 1 tsp cinnamon ($0.10)
- 1 tsp ground ginger ($0.10)
- 1/4 tsp nutmeg ($0.05)
- 1/4 tsp ground cloves ($0.05)
- 1/3 cup dark molasses ($0.78)
- 1/2 cup raisins ($0.31)
Instructions
- In a medium pot, bring 4 cups of water to a rolling boil. Once it reaches a boil pour in the uncooked steel-cut oats. Stir with a spoon and reduce the heat to low.
- As the oats simmer on low, stir in the salt, cinnamon, ginger, nutmeg and cloves. Let the oats simmer until it is to your desired thickness (20-30 minutes).
- Once the oats have thickened sufficiently, turn off the heat and stir in the molasses. Place one cup of oats in a bowl and top with 1/4 cup of raisins (or portion out all four cups into resealable containers, top with raisins and refrigerate for quick reheatable breakfasts later in the week).
Nutrition
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Sorry there are no step-by-step photos but I thought pictures of boiling water would be a little… boring :)
The pot should be uncovered while simmering, took me a minute to figure that out. I halved the raisins to reduce sugar, but I think the spices might still have been a little overpowering. I would cut the cloves in half next time, and reduce ginger to 3/4 tsp. Definitely top with milk. :)
Made this for a warm, wintery breakfast and loved it! I love the raisins :) Thanks for the recipe!
I keep coming back to this recipe–I’ve made it several times! I make it in the pressure cooker–so easy.
For all you people who have had issues with steel-cut oatmeal scorching when left in a crockpot all night. Look up retained heat cooking on the internet. It is a way to cook your food over a long period of time (overnight) and have it turn out perfect without a chance of burning or scorching. Steel-cut oats are perfect for this method. You can make a retained heat oven with just blankets and/or towels. Saves money too because once the spices are mixed in and you reduce the heat you put a lid on it and let it simmer for 1 minute. Your pot with lid is wrapped up to retain the heat. In the morning add your molasses and raisins and enjoy your warm yummy oatmeal.
Have you tried making your steel cut oats in the crock pot? We usually load the pot up, go to bed, then when we wake up they are ready. You do have to set it on as low as setting as possible and add extra liquid or it will start to burn around the edges.
Mike K
I, too, made the black strap molasses error. It turned a potentially yummy midnight snack into a bitter, black mess. Fingers crossed for the DARK molasses redo. :)