In a small saucepan, combine the rolled oats, brown sugar, ground cinnamon, pinch of salt, and 1/4 cup (60 ml) of water.
Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 3-4 minutes until the oats are soft and the mixture thickens slightly.
Remove the saucepan from heat and stir in the vanilla extract and heavy cream until well combined.
Brew one shot of espresso and pour it into a large mug.
Add the brewed strong coffee to the mug with the espresso.
Heat the whole milk in a separate saucepan or with a milk frother until hot and frothy, about 1-2 minutes.
Pour the oat mixture into the mug with the espresso and coffee, stirring to combine.
Add the hot milk to the mug and stir gently to blend all ingredients.
Sweeten the latte with maple syrup and stir well.
Top the latte with a light sprinkle of ground cinnamon and a few rolled oats for garnish.
Serve immediately and enjoy your oatmeal cookie latte.