The Kitchn: Turning oatmeal into a cinnamon roll is easier than you think
1 cup whole milk, for serving (optional)
Make the oatmeal: Generously coat the bottom and sides of a 5- to 6-quart slow cooker with cooking spray, olive oil or coconut oil. Add the oats, sugar, cinnamon and salt, and stir to combine. Pour in the water.
Cover and cook on the low setting until the 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 the mixture is well combined and runny; set aside.
Place the cream cheese in a medium bowl. Beat with an electric hand mixer on medium speed until light and fluffy, about 1 minute. Reduce the speed to low, gradually add the powdered sugar, and beat until combined, about 1 minute. Add the milk and vanilla, and mix on low speed until smooth and creamy, about 15 seconds.
Give the oatmeal a good stir in the slow cooker, then spoon into bowls and pour in a splash of milk. Finish with a cinnamon-sugar drizzle and swirl of cream cheese icing.
Recipe notes: Leftovers can be refrigerated in a covered container for up to four days.
(Kelli Foster is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
