Creamy Breakfast Oatmeal

1. 1Put the oats, milk, water and salt in a saucepan and stir before you turn the heat on. Starting from cold lets the starch release gradually, which is what makes it creamy.
2. 2Bring to a gentle simmer over medium heat, stirring often with a wooden spoon and scraping the base and corners. Porridge catches and scorches faster than you'd expect.
3. 3Once it starts to bubble, turn the heat to low and cook for 5–7 minutes, stirring almost continuously. The more you agitate it, the more starch comes out and the creamier it gets.
4. 4It's ready when the oats have swollen and the mixture drops thickly from the spoon but still flows. It thickens considerably as it sits, so pull it a touch looser than you want to eat it.
5. 5Stir in the sugar or honey and the butter if using. Taste and add more salt if it's tasting flat — that's almost always the problem rather than a lack of sweetness.
6. 6Divide into warm bowls and add the toppings. A splash of cold cream or milk over the top gives a good hot-cold contrast.

Tap a step to cross it off. Your place is saved on this device.