Porridge is great for breakfast, especially now as the days get shorter here in the northern hemisphere. I don't usually favour Felicity Cloake's so-called "perfect" recipes but for once with the porridge, she gets it right. So here's my slightly tweaked (veganised) version, with a couple of details that she elided.
(Consider also this very complete porridge page from an actual Scot!)
Serves 2. Takes 15--20 minutes plus optional pre-soaking.
Soak the pinhead oats in the water overnight if you can, in a medium saucepan (with plenty of room - you'll cook the porridge in this). Otherwise, just start off by bringing them up to the boil together.
Add the rolled oats and the oat milk, and when it comes back up to the boil, turn the heat down and simmer gently, uncovered, for 10--15 minutes. Stir it as continuously as you can (I use a metal chopstick, not the traditional wooden spurtle). Watch it to make sure it doesn't boil over.
Add the salt near the end of that simmering time, or whenever you want.
When it's almost ready you can put the lid on and let it sit (with the heat off) for a few minutes. And/or you can add some flavour ingredients that need to be mixed through or warmed up.
I would add maybe 1 tsp of sugar to this if I'm serving it with fruity toppings, to help bring out the fruits' sweetness. And otherwise - well it's up to you.
Toppings ideas: Dark choc and dried cherries (schwarzwalde!). Grated pear with cherries and flaked almonds. Golden syrup. Jam.