Oatmeal Cream Pie

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.