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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.

Go all in and invest in a Spurtle.

Or just use a wooden spoon upside-down?

As EZ-E says above, adding a dash of healthy fat (olive oil) above does improve the mouthfeel - as well as using a little more water than you need.

As someone who grew up eating oatmeal for breakfast... that sounds really disgusting.

Don't get me wrong, to each their own, if you like it that's great, but way too liquidly oatmeal plus oil just sounds really disgusting compared to just normal oatmeal + normal amounts of water.

Ha, I guess that's the difference – I grew up eating porridge and congee. I usually find oatmeal done by my friends too gloopy.

And if you can find them: I find steel cut oats (as opposed to rolled oats) way more enjoyable for texture.