I’ll often have fruit, yoghurt and raw rolled oats for breakfast in summer - which is in effect raw oatmeal.
I use oatmeal in cooking- cookies, binder for meatloaf etc. while it gets cooked, it’s not porridge.
Who eats raw oatmeal? My point being; when is oatmeal referred to as “oatmeal”?
Ok, who eats raw oatmeal that’s not from Mars? 
Only if it’s JUST RIGHT…
If it’s not too hot or too cold, then yes, it’s desirable.
I’m looking at a recipe for cookies right now that calls for 4 cups oatmeal, uncooked. Another, for meatloaf, calls for 1/2 cup old fashioned oatmeal, uncooked.
You don’t eat raw, unless you want to I guess, but it’s still called oatmeal, so distinguishing cooked from uncooked makes sense. Or am I totally missing what your on about?
Muesli is a breakfast cereal made with uncooked rolled oats along with fruits, berries and milk.
I used to love Alpen brand muesli, great stuff! It doesn’t seem common here in the U.S. though.
Yes, great stuff. I get Alpen brand here in CT.
As boring and bland it may sound to me now, and considering how infrequently I eat it, I always do enjoy a good bowl of oatmeal. Always sweet, but I’ll have to try it savory sometime. I love to add chopped, fresh strawberries with sugar and some milk (or strawberries, splenda, and a dash of vanilla extract when I’m trying to be a bit healthier.) It sounds so…blah to me right now, but oatmeal and museli were two things that I desperately missed about home and craved like crazy during my year in Japan and I paid the arm and a leg just to get the good stuff. I might just have a bowl tomorrow with dried fruit and cinnamon, now. 
Me, too. I often put oatmeal in my yogurt, or even eat oatmeal with cold milk, not bothering to heat it up. When I cook oatmeal, I tend to eat it savory, with an egg, hot peppers, that sort of thing.
There is no kind of porridge I’ve encountered yet that I wouldn’t like to eat: oats, barley, frumenty, farina, buckwheat, congee, maizemeal, peas, sorghum…
i lol’ed.
I’m a big porridge fan. Ate various hot cereals daily for a while. I currently love Bob’s 7-grain (or 11-grain or however-many-grain it is). It’s one of few things that really “tastes like health food” that I still really like.
For savory porridge I go for trite with butter, salt, a lot of black pepper and a sunny side up egg. The egg.yolk being the porridge finishing stroke. Mmmmm.
What’s “trite”?
I’m guessing she missed a couple of keystrokes and meant to type grits.
Grits are a delivery system for everything you put on them, nothing else. The proper serving method is to hit them with more butter than is legal, crumbled bacon, Crystal sauce, enough cheese to choke a moose, salt, pepper and whatever else strikes your fancy. Proper grits should make Paula Deen go “Shit, boy! Think you used enough butter there?” in a very sarcastic tone.
I like grits, cream of wheat, and oatmeal. I eat the first savory (buttery and cheesy), and the others are eaten sweet, with milk.
I’ve also had congee, rice porridge. It’s not as good as the others, but anything is servicable with enough butter, salt, and pepper.
Goldilocks and the Three Bears was always my favorite fairy tale growing up because of all that talk about porridge. Lately, I’ve been realizing my tastes tend towards the bland and boring. Oh well. That just means more hot cereals for me.
Getting the hang of my Christmas Kindle Fire. Anemone is correct. I meant grotesque.
Stupid auto-correct. Why does it hate the word “grits”?