In a medium saucepan, pour in 2 cups of whole milk and place it over medium heat. Stir occasionally to prevent the milk from scorching. This will take about 5 minutes.

Once the milk is simmering, add 1 cup of rolled oats, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Bring to a gentle boil, then reduce heat and cook for about 5 minutes, stirring regularly.

In a separate bowl, whisk together 3 large eggs, 1/4 cup maple syrup or honey, and 1 teaspoon vanilla extract until smooth.

Slowly add half a cup of the hot oat mixture to the egg bowl while whisking continuously to temper the eggs.

Pour the tempered egg mixture back into the saucepan and stir constantly to combine well.

Return to low heat and cook for an additional 5-7 minutes until thickened.

Stir in 2 tablespoons of butter or coconut oil for added richness.

Serve warm in bowls, topped with fresh fruits, nuts, or extra maple syrup.