A less sweet, and healthier version of Cookies and Cream ice cream that you can have for breakfast or as a dessert.
Heat the milk in a medium saucepan.
While that’s heating up, separate the cream filling from the Oreos, and put wafers in a small plastic bag. Crush the wafers until the largest pieces are about 1/4" in size.
Once milk reaches a boil, reduce to a simmer and add in the oats, vanilla, sugar and Oreo cream filling.
Cook for 5 minutes or until oats are of the consistency you want. Oatmeal will still look liquidy.
Let oatmeal cool and thicken off the burner for about 3 minutes.
Mix in crushed Oreo wafers, and serve. Garnish with half an Oreo.