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 should mention there’s a thing you can do with oatmeal and miso if you get the kind with live cultures. It’s been a while since I tried it, but if I remember right it involves letting it sit overnight and the cultures start to work on the oatmeal. I’m sure a web search would turn it up.