Slow Cooker Cinnamon Roll Steel-Cut Oats
Creamy steel-cut oats infused with cinnamon, brown sugar, and vanilla that cook overnight and taste like a cinnamon roll in a bowl. Plan ahead: allow 7-8 hours of slow cooker time.
Ingredients
- 1 cup steel-cut oats (not rolled or quick oats)
- 2 cups whole milk (or oat milk for dairy-free)
- 2 cups water
- 1/4 cup packed brown sugar
- 2 tsp ground cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 2 tbsp unsalted butter
- 2 oz cream cheese (for drizzle), softened
- 1/4 cup powdered sugar (for drizzle)
- 2 tbsp milk (for drizzle)
Instructions
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1
Spray the inside of the slow cooker with nonstick cooking spray. Add 1 cup steel-cut oats (not rolled or quick oats), 2 cups whole milk (or oat milk for dairy-free), 2 cups water, 1/4 cup packed brown sugar, 2 tsp ground cinnamon, 1 tsp pure vanilla extract, 1/2 tsp salt, and 2 tbsp unsalted butter. Stir to combine.
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2
Cook on low for 7-8 hours (overnight is ideal). Do not cook on high as the oats can scorch on the bottom.
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3
When done, stir the oats well. The mixture will look loose at first but thickens as you stir. If it is too thick, stir in a splash of warm milk or water to reach desired consistency.
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4
While the oats finish cooking, beat together 2 oz softened cream cheese (for drizzle) and 1/4 cup powdered sugar (for drizzle) until smooth, then whisk in 2 tbsp milk (for drizzle) to make a thin cream cheese drizzle.
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5
Serve the oats in bowls topped with a generous drizzle of the cream cheese icing, and optionally a pinch of extra cinnamon.