I don't think that rolled oats / porridge oats, the flat flaky sort, make the best porridge. They are for making flapjacks, for porridge you need oatmeal.
I use medium oatmeal; one cup of oatmeal to four cups of cold water, and I leave it to soak overnight if I remember, with a tiny pinch of salt. The salt is enough to make it taste oaty without tasting salty. You can do it without soaking, it will be marginally less smooth.
Then in the morning bring it to the boil, stirring all the time. When it is boiling it will be thick but it is better left to stand for a minute or two.
I eat it with a little demerara sugar, which goes on before the milk (not like cereal when you put milk on before the sugar), and cold milk, the fullest-fat available in the fridge that morning, preferably gold top.
The cold milk is there just to make each spoonful cool enough on the outside not to scald the inside of the mouth, so as not to lose the feel of a glowing gullet.
To be eaten standing up, while warming your arse by the kitchen fire.
It doesn't matter how it's made or what's added, it's still like wallpaper paste.
