It’s oatmeal! It’s a cinnamon roll!
If ever there were a time to get excited about oatmeal for breakfast, it’s now.
This version is special. Cooked low and slow overnight, a warming bowl of this oatmeal is finished off with a buttery brown sugar-cinnamon drizzle and a cream cheese icing swirl. Together, these toppings make for an indulgent breakfast blissfully reminiscent of all the best parts of a cinnamon roll.
This humble dish is impressive enough to serve for a special-occasion breakfast, yet easy to pull off any time.
The creamy oats are a breeze to pull together and require minimal prep. The slow cooker means that the oats cook while you sleep and make plenty for a crowd. Come morning, all that’s left to do is mix up the toppings.
Slow Cooker Cinnamon Roll Oatmeal
Vegetable oil spray, coconut oil or olive oil
2 cups steel-cut oats
¼ cup packed light or dark brown sugar ½ cup packed light or dark brown sugar
2 tablespoons ground cinnamon
6 tablespoons (¾ stick) unsalted butter, melted
2 ounces cream cheese, room temperature 1 teaspoon ground cinnamon
¼ teaspoon salt
8 cups water
½ cup powdered sugar
1 tablespoon whole milk
1 teaspoon vanilla extract
1 cup whole milk for serving (optional) Make oatmeal: Generously coat bottom and side of a 5- to 6-quart slow cooker with oil spray, olive oil or coconut oil. Add oats, sugar, cinnamon and salt and stir to combine. Pour in the water.
Cover and cook on low setting until oats are tender, 7 to 8 hours. For serving: Stir together the brown sugar and cinnamon in a small bowl. Pour in the melted butter and stir until mixture is well-combined and runny.
Place cream cheese in a medium bowl. Beat with electric hand mixer on medium speed until light and fluffy, about 1 minute. Reduce speed to low, gradually add powdered sugar and beat until combined, about 1 minute. Add the 1 tablespoon milk and the vanilla, and mix on low speed until smooth and creamy, about 15 seconds.
Give oatmeal a good stir in the slow cooker, then spoon into bowls and pour in a splash of milk, if desired. Finish with a drizzle of the cinnamon-sugar mixture and a swirl of the cream cheese icing. Note: Leftovers can be refrigerated in a covered container up to four days.
For serving: