In a medium saucepan, pour in 2 cups of milk and place it over medium heat. Stir the milk occasionally and bring it to a gentle simmer, where small bubbles will form around the edges. This should take about 5 minutes—watch closely to prevent boiling over.

Once the milk is simmering, add 1 cup of rolled oats, a pinch of salt, and a generous sprinkle of cinnamon. Stir well to combine, then bring the mixture to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally until the oats are tender.

While the oats are cooking, grab a small bowl and whisk together 2 eggs, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract until smooth.

Temper the eggs by gradually adding half a cup of the hot oat mixture to the egg mixture. Whisk constantly while incorporating the hot oats.

Slowly pour the tempered egg mixture back into the saucepan with the remaining oats, stirring continuously. Cook for an additional 5-7 minutes on low heat, allowing the Custard Oatmeal to thicken.

If desired, incorporate 1 tablespoon of butter or coconut oil into the oatmeal, stirring until fully melted and combined.

Spoon the creamy Custard Oatmeal into bowls and serve warm, topped with fresh fruit, nuts, or an extra drizzle of maple syrup.