Aren’t all hot cereals technically porridge?
I basically never cook breakfast. Cooked breakfast is something i have at hotels. I might cook myself a couple of eggs for lunch. My husband might make pancakes for brunch. Or… I might possibly make oatmeal in the microwave.
This is very close to my husband’s recipe!
My point exactly.
Something I’ve been thinking of trying… I keep a box of Grape-Nuts in the pantry for mixing into yogurt, and I’ve been wondering if hot Grape-Nuts are any good? Anybody tried this, either on their own or mixed in with oatmeal or something?
So, just different vocabulary between the US and other English speaking places?
Another vote for Malt-o-Meal and extra thick cut oatmeal.
I’ve had it, i forget why. I didn’t like it at all. Hot soggy grape nuts. Also, it tastes saltier that way, which i also didn’t like. But you might. 
I’ve eaten Bob’s seven, eight, and ten grain hot cereals. But I prefer his five grain version.
The five grain one isn’t ground as fine as the others and I prefer the flakier texture.
Umpteen years ago there was a recipe for hot Grape Nuts printed on the box. Might still be there.
IIRC they were good. More strongly flavored than typical hot cereals.
Slow cooked overnight oatmeal a la Alton Brown
I normally go with the dates rather than figs, and different dried fruits based on mood. I also like to add a handful of broken pecans in the last hour for more nutrition and texture.
No added sugar of course, but the dates are plenty even if the chose dried fruit isn’t as sweet (tart dried cherry’s as an example).
Yeah, my tummy is sad, too.
I don’t use water at all when making oatmeal, just milk. I always add some brown sugar. If I’m going for a weekend run before lunch I often have oatmeal for breakfast to avoid getting hungry while running.
Malt-o-meal is still being produced in Northfield, MN and distributed nationally.
I can find it at both WalMart and the two largest regional grocery chains near me. Both regular and chocolate hot cereal version, plus all their big bags of cold cereals.
Sux if you’re off carbs though. That shit is death to no-carb eaters. Sigh.
If your issue is time I can teach you (or anyone) to prepare a nutritionally balanced hot breakfast in 4 minutes flat from “enter the kitchen” to “first bite in mouth”. Literally takes longer to eat than prepare. No crazy rushing either; just work steadily. Nil cleanup too.
Perfecting this improved my life a bunch back when predawn time was precious.
Gruel which I flavor with brown sugar and cinnamon or maple syrup.
Quaker oats for me. Some brown sugar and milk. I grew up on that, and it’s nice to have from time to time still.
Not exactly a hot cereal, but I used to warm up some milk, and pour it over a shredded wheat biscuit. That was nice comfort food.
Steel cut oats. Sometimes I soak them so they cook up more quickly. Sunny Boy Cereal and Red River Cereal, which are sorta like Bob’s Red Mill 7 grain. There is a place in Kamloops, BC, called Hello Toast, that makes its own oatmeal, with toasted seeds and brown rice and don’t know what all, which is great.
In “No Woman No Cry” Bob Marley sings
Then we would cook cornmeal porridge
Of which I’ll share with you
Jamaican cornmeal porridge is silky and luscious with coconut milk, sweetened condensed milk, and spices. Definitely try it.
What I love is ordering eggs over easy with a side of cheesy grits. Finish eating eggs, then scrape the plate clean of egg bits and yolk into the grits, and mix with butter, salt, and tangy hot sauce (as opposed to Tabasco which is just hot, no thanks).
Mix carefully as the restaurant serving bowl will be brimming at this point. Mmmmmmm … savory.
You may find it’s easier to dump (some of) the grits onto the egg plate. As you scrape the grits off w fork or spoon it picks up the egg yummies neatly. I don’t eat toast, but just a couple of spoons of grits will neatly mop up all my over easy egg residues. Yumm!
IMO Tabasco is 99% vinegar flavor with the teeniest hint of 1950s America level hot. If I wanted vinegar to pour on my food, I’d buy vinegar. Uggh.
So yes, I agree real hot sauce is much better than pitiful 1950s Tabasco. I swear if restaurants didn’t buy it, nobody would.