I much prefer the texture of porridge made in a pan on the stove to that made in the microwave. The stirring releases the starches from the oats. I use rolled

I much prefer the texture of porridge made in a pan on the stove to that made in the microwave. The stirring releases the starches from the oats. I use rolled oats and cook with just salt and water which avoids the risk of the milk burning if you are inattentive, then add milk or yoghurt (and raw brown sugar) to my bowl.