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In a pot on the stove on medium-high heat add the water and the rolled oats — equal parts of each.
Stir the whole time until it’s nice and thick and creamy and the water has evaporated.
Note: if you're not using quick cooking rolled oats, you will need to add more water as larger oats take longer to break down and absorb more water.
Reduce the heat to low and add ⅓ cup very cold water + 1 whisked egg. Whisk vigorously until a thick custard-like consistency.
Note: We add cold water so that we can bring down the temperature and avoid scrambling the egg.
Stir in vanilla bean, vanilla bean paste, or pure vanilla extract off the heat.
Pour into a bowl and top it off with any fruits, seeds, or toppings you love. Enjoy