Oatmeal Cream Pie
- Makes: 12 servings
- Yield: about 9 1/2 cups
- Hands On 15 mins
- Total Time 4 hrs to 5 hrs (low)
Brown sugar, pumpkin pie spice, butter, vanilla, egg--it's like a rich, drinkable cookie. Our slow cooker twist on classic eggnog can be kept on the "warm" setting for one hour.
half-and-half or light cream
oat milk* or almond milk
packed brown sugar
pumpkin pie spice
butter, cut up
egg yolks, beaten
sweetened whipped cream
oatmeal , sugar or shortbread cookies, crumbled
- In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, oat milk, brown sugar, and pumpkin pie spice. Whisk until sugar is dissolved. Add butter. Using a small sharp knife, split vanilla bean in half lengthwise and scrape the seeds into the cooker; add the pod too.
- Cover; cook on low for 4 to 5 hours, whisking once or twice if possible.
- Remove vanilla bean pods; discard. Gradually whisk about 2 cups of the hot drink into egg yolks in a medium bowl. Whisk egg yolk mixture into the drink in the cooker.
- Serve topped with whipped cream and crumbled cookies.
- If desired, add 1 to 2 tablespoons Irish cream liqueur (Bailey's) to each mug before adding the hot drink.
- *Look for this dairy-free milk alternative at natural foods stores or substitute unsweetened almond milk.
(Oatmeal Cream Pie)Servings Per Recipe 12, vit. A (IU) 874, iron (mg) 1, Fat, total (g) 22, vit. C (mg) 1, calcium (mg) 235, pro. (g) 5, cal. (kcal) 336, fiber (g) 1, sodium (mg) 137, sugar (g) 26, Potassium (mg) 192, Polyunsaturated fat (g) 1, Folate (µg) 15, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, carb. (g) 31, Niacin (mg) 0, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 122, Thiamin (mg) 0, sat. fat (g) 12, Riboflavin (mg) 0