►TOPPINGS: Combine fromage blanc with cilantro, scallions, and zest. Set aside.
►Fill a medium saucepan with water and bring to a boil. Add eggs and set timer for 7 minutes. Meanwhile, prepare an ice bath. Remove eggs from pan and place in ice bath. Cool, then gently peel eggs.
►While waiting for water to boil, heat oven to 375°F. Toss sweet potatoes, 2 tablespoons olive oil, salt, cumin, and coriander in a medium bowl. Transfer to a large baking sheet and bake until sweet potatoes are fork tender, about 25 to 30 minutes.
►Meanwhile, warm remaining olive oil in a large, deep skillet or Dutch oven over medium heat. Add kale and garlic in batches, tossing to coat with oil. When all kale is in the pan, cover and cook for about 4 to 5 minutes, or until kale has wilted.
►Remove lid and season kale with salt and pepper. Cook for another 2 to 3 minutes or until moisture has evaporated and kale is bright green and tender.
►OATMEAL: Bring milk and 2 cups water to a simmer in a medium saucepan over medium heat. Add butter and salt. When butter melts, stir in oats. Cook for 5 to 6 minutes, or until oats are thick and tender. Remove from heat, cover with a lid, and let sit for at least 5 minutes.
►TO ASSEMBLE: Divide oatmeal evenly among 4 serving bowls. Top with kale, sweet potatoes, egg, and fromage blanc. Garnish with pepitas, flaky sea salt, and hot sauce. Serve immediately.