The Kitchn: Turning oatmeal into a cinnamon roll is easier than you think
If there was ever a time to get excited about oatmeal for breakfast, it's now. This version is special. Cooked low and slow overnight, this warming bowl is finished off with a buttery brown sugar-cinnamon drizzle and a cream cheese icing swirl. Together, these toppings make for indulgent bowls of oats blissfully reminiscent of all the best parts of a cinnamon roll. It's impressive enough to serve to the whole family for a special breakfast, yet easy enough to pull off any time.
Focus your effort on the toppings, which we all know are the best parts of any cinnamon roll. The creamy oats are a breeze to pull together and require minimal prep. The slow cooker means that the oats cook during the night and make plenty for a crowd. Come morning, all that's left to do is stir together the buttery cinnamon-sugar drizzle and mix up the cream cheese icing.
Slow Cooker Cinnamon Roll Oatmeal
Serves 8
For the oatmeal:
Cooking spray, coconut oil or olive oil
2 cups steel cut oats
1/4 cup packed light or dark brown sugar
1 teaspoon ground cinnamon
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