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Cinnamon Roll Oatmeal

3 Tbsp. butter
1 cup steel cut oats
3 cups water
½ cup whole milk
½ cup buttermilk
2 Tbsp. The Spice Hunter Hot Buttered Rum Mix
2 Tbsp. cream cheese, softened

In a large saucepan melt 1 Tbsp. of the butter and add the oats. Stir for 2 minutes to toast oats. Add the water and bring to a boil, then reduce heat to low. Keep at a low simmer for 25 minutes. Combine the milk and ¼ cup of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. In the meantime, make the sauces. Melt the remaining 2 Tbsp. of butter and combine with the hot buttered rum mix. Whisk together the cream cheese and remaining ¼ cup of buttermilk. To serve, spoon the oatmeal in a bowl and drizzle the two sauces on top of the oatmeal.