I can happily eat it plain but it is even more delicious topped with fresh fruit, stewed fruit, yoghurt and for something special a generous sprinkle of my breakfast crunch.
I like it thick and creamy and cook it in a saucepan so that the stirring process releases the starch into the cooking liquid. Place the oats in a saucepan and barely cover with water, leave to soak overnight. The next morning add some milk and cook over low heat, stirring until the oats boil and thicken. The consistency can be adjusted to your liking by adding more milk.