So I’ve never been a fan of the sickly sweet oatmeals and other western style breakfast cereals, especially those with lots of sugar, so I’ve started recently getting into savory oatmeals and other porridges. My favorite so far is using a base dashi stock, miso paste and chili oil alongside some chopped light vegetables such as kimchi and scallions (water spinach is also good when finely diced).
I used to have just oatmeal with some salt as one of my staple meals. Sometimes I varied it with adding some tart fruit (blueberries or lingonberries), but never understood adding sugar to oatmeal.
Maybe I should try going back to it.