Aunt lou says this is what you make when you want something sweet but refuse to turn it into a whole project.

You can swap half of the granulated sugar for more brown sugar if you like a deeper, almost caramel flavor, or use dark brown sugar for a stronger molasses note. A small handful (about 1/3 cup) of raisins or chopped nuts can be stirred in with the oats if you want a little extra texture, though the beauty of this pie is how simple it is without add-ins. For a slightly lighter version, you can use 2% milk instead of whole and reduce the sugar by a couple of tablespoons; the pie will still set, just a touch less rich. If you prefer a stronger spice flavor, increase the cinnamon or add a pinch of nutmeg. Food safety tips: make sure the eggs are cooked through by baking until the center is just set and reaches at least 160°F (71°C) if you check with an instant-read thermometer. Let the pie cool on the counter until barely warm, then cover and refrigerate any leftovers after a few hours; they’ll keep safely for about 3 days. Reheat individual slices gently in the microwave or enjoy them cold.