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1
Heat butter in pot or pan.
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2
Continue cooking, while stirring frequently, on medium until it's a hazelnut color, but do not burn it.
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3
Add all the oats to the browned butter, leaving it on medium heat.
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4
Add cinnamon sticks to this.
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5
Stir oats/cinnamon sticks frequently until the oats darken.
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6
It should be smelling pretty good.
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7
Add all the oat milk.
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8
Bring the mix to a boil while stirring.
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9
Once it boils, reduce heat to low and let simmer for maybe 25-30 minutes covered.
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10
You can stir occasionally, and if it sticks to the bottom, don't worry, it's still good.
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11
Remove the lid and add brown sugar.
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12
Keep simmering uncovered for another 10 or 15 minutes, until the oats are thicker and soft.
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13
You do still want to have a bit of fluid at this point, though, so the next step doesn't make it too dry.
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14
Add wheat germ.
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15
This gives it a bit of flavor and texture, as well as some health benefits.
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16
The wheat germ should take up some of the fluid and make it somewhat thick now.
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17
Let cool for a few minutes until it's warm, not hot.
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18
Add eggs and vanilla and stir.
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19
At this point, it should have a traditional porridge consistency, as the eggs add wetness.
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20
Enjoy!
