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In a small saucepan over medium low heat, cook the frozen berries with maple syrup and a splash of vanilla until they’re cooked down and jammy. It may be helpful to mash the berries up with a potato masher or with the back of a fork to help them cook down more quickly.
Meanwhile, in a separate medium saucepan combine the large flake oats, water, and salt. Bring the mixture to a boil over high heat. Reduce the heat to medium-low and let it simmer for 5–8 minutes, stirring occasionally with a whisk to help break down the oats. Once the water has been absorbed and the oats are tender and thickened, remove from heat.
Whisk the egg(s) in a separate bowl. Pour cold milk into the oats and stir for 60 seconds until it's been absorbed by the oats and cools down the oatmeal slightly.
Slowly stream the egg(s) into the oats while whisking continuously. Turn the heat back on medium/low and cook for 60–90 seconds. The oats will thicken slightly as the eggs warm up—the trick is to find the balance between a creamy, thick oatmeal and not letting the eggs cook too much.
Serve the oatmeal and top with the mixed berry compote and any other toppings you love!