Oats do not arrive sweet. They become sweet when we add things to them, which leaves plenty of room for a savory breakfast or a small, soft supper.
Cook 90 g rolled oats for two modest bowls using the packet's liquid guidance, replacing some or all of the water with a mild vegetable stock. Stir as directed. Keep the consistency loose; a very stiff bowl can become heavy once toppings are added.
Brown sliced mushrooms separately and cook a handful of spinach until wilted. Spoon both over the oats, then add pepper and a little olive oil. Warmed beans can turn it into a larger meal.
Taste the porridge before serving. Toppings cannot season the whole bowl on their own. If your stock is already salty, avoid adding soy sauce out of habit. A little chopped herb or spring onion offers a fresher finish without changing the texture you have just made.