Adding vanilla flavour to an oatmeal milk stout?

[Monkhouse]

I’m making an oatmeal stout and I’ll be adding probably 250g lactose too. I’m interested in the idea of adding marshmallow flavour to the stout but adding actual marshmallows will only add more fermentables and I doubt would impart any actual flavour. This is what gives me the idea of adding vanilla- either in bean form (possibly soaked for 2 weeks in bourbon) or vanilla extract.
Does anyone have any suggestions on which way is best?

 

[Rwilts]

I did a recipe for a chocolate vanilla coffee stout that called for real vanilla pods, I used extract as it was cheaper (obvs) and any vanilla flavour was completely lost in the beer. So if I were to do it again I would use real vanilla

 

[Monkhouse]

I’m going to brew 30litres, do you think 5 of these would make a flavour impact if steeped in bourbon for 2 weeks and dumped in fv 3 days before bottling?

 

[Rwilts]

Yep, bet that's plenty. Found this

 

[YeastFace]

I use the paste. It has a bit of sugar and some other stuff, but works well and less mess than pods. I think 1tsp is equivalent to 1 pod, so I use 2tsp in a 20l batch.

Was on offer at Waitrose when I popped in to check if they had Fuller's Vintage yet (they didn't) - https://www.waitrose.com/ecom/products/taylor--colledge-vanilla-bean-paste/775733-110331-110332