Cook on low 2-3 hours or high for 1-1-1/2 hours (depending on your slow cooker - mine was done at around 2-1/2 hours on low and 1-1/2 hours on high).
This oatmeal is slightly chunky with crispy edges. If you like a creamier oatmeal, add more milk or apple cider. I usually add milk when I serve it in the bowl so this is the right consistency for me but feel free to adjust to your liking.
Add more ground ginger and cloves as desired.
For a more pronounced ginger aroma, add 2 slices of chopped candied ginger.
Top with crushed gingersnap cookies for a stronger gingerbread flavor.