Porridge

Put one part rolled oats and three parts milk or water in a saucepan. Simmer gently for about 5 minutes, stirring often; add a splash more liquid if you like it looser.

Yes: mix rolled oats and milk or water in a large, deep microwave-safe bowl, leaving plenty of room so it does not boil over. Microwave for about 2 minutes, stir, then heat in short bursts until thick and bubbling.

Yes. Water makes a lighter-tasting bowl; for a creamier texture, stir in a little milk, yoghurt or nut butter after cooking.

Cool it promptly, transfer it to a covered container and refrigerate for up to 2 days. Reheat until steaming hot, stirring in a little milk or water to loosen it.

Try sliced banana with peanut butter, stewed apple with cinnamon, or berries with yoghurt. Toasted nuts and seeds add crunch; a pinch of salt while cooking brings out the oats’ flavour.

Yes: mix oats with milk or water in a covered container and refrigerate overnight for a soft, cold bowl. Eat it chilled, or warm it in a saucepan with a splash of liquid; this is often called overnight oats.

Porridge is usually a thick dish of oats cooked in milk or water. Gruel is generally much thinner, with more liquid and less grain, though the names can overlap in some uses.