In a medium saucepan, pour in 2 cups of milk and place over medium heat. Stir occasionally for about 5 minutes until small bubbles form.

Add 1 cup of rolled oats, a pinch of salt, and 1 teaspoon of cinnamon. Stir, bring to a boil for a minute, then lower heat.

Simmer for about 5 minutes, stirring occasionally until the oatmeal softens and absorbs the milk.

In a bowl, crack 2 eggs and whisk with 2 tablespoons of maple syrup or honey and 1 teaspoon of vanilla extract.

Slowly pour half a cup of the hot oat mixture into the egg mixture while whisking continuously.

Mix the tempered egg mixture back into the saucepan with the remaining oatmeal, whisk gently.

Cook over low heat for an additional 5-7 minutes, stirring frequently until thick and velvety.

If desired, stir in 2 tablespoons of butter or coconut oil for extra creaminess.

Spoon into warm bowls and add desired toppings like syrup, berries, or nuts.