Oat Custard: In a large bowl or container, combine oats and milk. Be mindful that oats will expand, so leave a little space in your vessel. Cover and refrigerate overnight. Strain the oats from the milk, and leave oats in strainer to further drain. Reserve the strained milk. Should now yield about 2 cups. If there is more than 2 cups, measure and set aside only 2 cups.
That is all that is needed for the next steps in the recipe. 

In a separate bowl, whisk eggs, set aside.

In a saucepan over medium heat, whisk milk, honey, cornstarch, and cinnamon. Whisk occasionally to fully combine the cornstarch, and dissolve the honey. Milk will begin to bubble, but do not let boil. When combined and just before boil, remove from heat. Slowly introduce the hot milk mixture into the bowl of whisked eggs, by first combining 2 tablespoons and continually whisking, slowly adding the milk 2 tablespoons at a time,
or in a very slow continual stream.

When fully combined, immediately return pan to medium heat, whisking until thickened for about 3 minutes. Do not boil, as eggs will curdle. Once thickened, remove from heat. Add vanilla, and if it is not a smooth custard, pass through a fine sieve.

Sprouted Oat Granola: With the reserved oats fully strained, lightly drizzle with honey, and dust with about 1 teaspoon of cinnamon, ¼ teaspoon salt, and add in a tablespoon each of your choice: hemp seed, flaxseed, chia seed. I like to add all of them. Stir oats and seeds to combine, adding a small amount of honey at a time until fully dressed in honey. 

Spread the oats on a dehydrator tray and set to 107°F for 12-24 hours until dried through, stirring once or twice to ensure even drying. If you do not have a dehydrator, an oven at 250°F for an hour, or until fully dry, will
also work.

To Serve: Plate the custard in a small bowl, topped with the crispy granola and fresh seasonal fruit.