Oatmeal Cream Pie Dip is a playful, modern take on the classic lunchbox cookie. Creamy, cinnamon-scented, and packed with toasted oats, it’s a nostalgic treat you can scoop and share.
Many of us grew up with Little Debbie snack cakes. While Swiss Rolls are a personal favorite, Oatmeal Cream Pies always rank near the top. As an adult I still enjoy those nostalgic treats, but I also like to reimagine them. That’s how this Oatmeal Cream Pie Dip came to be — a creamy, scoopable version of the filling with real toasted oats folded in.
This dip follows the same spirit as other nostalgic recreations like Dunkaroo Dip and flavored truffle adaptations of classic snacks. It’s simple to make, tastes like the familiar treat, and adds a delightful toasty oat texture that elevates the experience.
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Ingredients Needed
- 8 ounces cream cheese, softened
- 7 ounces marshmallow fluff
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup old-fashioned oats (not quick oats)
- 1/2 teaspoon cinnamon
- 2 tablespoons butter
- Cinnamon graham sticks or graham crackers for serving
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How to Make Oatmeal Cream Pie Dip
First: In a small skillet over medium heat, melt the butter. Add the old-fashioned oats and the cinnamon, stirring to coat the oats in butter. Toast the oats while stirring constantly for about 5 minutes, until they turn golden-brown and smell nutty. Remove from heat and transfer the toasted oats to a bowl to cool.
Second: In a separate bowl, beat together the softened cream cheese and marshmallow fluff until smooth. Gradually add the powdered sugar and mix until combined, then stir in the vanilla.
Third: Fold the cooled toasted oats into the cream mixture by hand so the oats keep their texture — a mixer may break them down too much. If you like, crumble an Oatmeal Cream Pie over the top for extra nostalgia, but avoid adding it if you plan to store the dip ahead of time, as it will soften.
Fourth: Serve the dip with cinnamon graham sticks or graham crackers for dipping. Enjoy immediately for the best texture.
If storing, place the dip in an airtight container in the refrigerator for up to one week. Do not add crumbled cookies until just before serving to keep them crisp.
This dip delivers the creamy sweetness of the original filling with the added warmth and chew of real toasted oats and cinnamon — it’s like eating an Oatmeal Cream Pie, only easier to share.
Enjoy this Oatmeal Cream Pie Dip when you need a sugar fix or a nostalgic snack.
More Party Foods
- Cinnamon Sugar Pretzels
- Homemade Apple Pie Spice
- Puff Pastry Cinnamon Roll Bites
- Oreo Cheesecake Dip
Oatmeal Cream Pie Dip
Ingredients
- 8 ounces Cream cheese softened
- 7 ounces Marshmallow fluff
- 1/2 cup Powdered sugar
- 1 teaspoon Vanilla
- 1 cup Old-Fashioned Oats not quick oats
- 1/2 teaspoon Cinnamon
- 2 tablespoons Butter
- Cinnamon Graham Sticks for serving
Instructions
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Melt butter in a small pan over medium heat.
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Add the oats and cinnamon, stirring to coat in butter.
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Toast the oats, stirring constantly, for about 5 minutes until golden and fragrant. Transfer to a bowl to cool.
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In a separate bowl, beat the cream cheese and marshmallow fluff until smooth.
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Slowly add powdered sugar, mixing until combined, then stir in the vanilla.
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Fold the cooled toasted oats into the cream mixture by hand to preserve texture.
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Serve with cinnamon graham sticks or graham crackers. If desired, crumble an Oatmeal Cream Pie over the top just before serving.
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Store in an airtight container in the refrigerator for up to one week; do not add crumbled cookies until ready to serve.
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Enjoy and try not to eat the whole batch yourself.
Notes
Nutrition
This recipe was inspired by My Baking Addiction.
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