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Boil water and cinnamon sticks in a medium-size saucepan with a dash of salt. Alternatively, you can add ground cinnamon after cooking the oatmeal.
Once water is boiling, turn the heat to medium-low and add oatmeal. Watch closely to make sure the water doesn't boil over.
When most of the water from the oatmeal has boiled off, add the evaporated milk. You may add more than the recipe suggests depending on the desired consistency. Cook at a low boil, stirring frequently until the mixture reaches a rolling boil and begins to thicken.
After about 2-3 minutes of simmering, add honey and vanilla to the pot, and stir well. Cook for another 2-3 minutes and remove from heat.
Refrigerate the remaining evaporated milk if you plan to reheat leftovers the next day. For reheating, add more milk to maintain a soupy consistency.