UPDATE:
I have been again playing around with a few kilograms of porridge oats (Scottish rolled oats) from Lidl which are as good as my usual mornflakes brand..
Why? …well, I like porridge, and I forget (brain injuries) so i’ll have a big old kick of foods as they pass my eyes until i literally “forget” and memory recall sinks like the titanic.
Plus, my daughter (university) was shocking the cr@p out of me at the price of protein bars which she likes (heavily oatmeal orientated over here more often than not) ..and she has never liked porridge (jings)
I applied a bit of logic and told her how i’d been tweaking my porridge of late in order to eat healthier and drop cholestrol etc, as well as eat cheaply.. which as per my roots porridge wasn’t always sloppy, sometimes it was made with water salt and a bit of sugar if available and formed into a pan to cut into shape, …being in a 1 litre cliplok bag mine comes out like a brick, thick and chewy…
3 cups of porridge flakes
2 teaspoons of vanilla sugar per cup of oats (so 6 teaspoons or a short by eye pour)
1 pinch of cornish sea salt per cup of porridge flakes..
3-2-1 is an easy way to try and remember it for me..
As i’ve doubtless put somewhere else, CHEAP is blending with water (1 uk pint measured) ..I simply don’t need the calories and the milk just disappears without really adding anything significant to the texture and sod all to the end product flavour so feel free to economise at this point.
Throw in all ingredients,SWEET ground cinammon is optional, but for this quantity i’d recommend 1-1.5 teaspoons so it doesn’t overpower my vanilla sugar.
chopstick for a thorough (but gentle) stir.
With water pre-heated to 60c (uk) perform the usual air removal, check seal and submerge..
Timer 2 hours at 60c will suffice to cook through and economise on energy, this works for me as having cooked bacon / reheating a bag of bacon at 50c it doesn’t take much to raise / drop temp accordingly (I like to be thrifty with energy so will multi-cook and temp tweak, compared to Londonguy who cooks 1 hr at 70 c ..same job either way and similar texture.
Again, I really don’t think much of the overnight oats 10 hour s.v. cook time which is why I played around with temp and time, results with both milk (semi skimmed half and half elsewhere right)!?
Result being that today daughter tried my porridge, milk free, small bowl, small portion, 1 teaspoon of a nice jam spread for maximum coverage and it was a winner.. (1kg of lidl oats = 99p so fits her student budget) ..I was talking to her about an old swiss oats, yoghurt, grated apple breakfast recipe that we used to eat at any time of day and it led from there..
A cheap “wonky” apple, cubed or grated at the beginning works nicely, as do those frozen fruits festering in your freezer from that smoothie blender kick that died on the hill of mostly forgotten appliances …creativity is key.
Mango works well with oats, on its own or as part of a mix.
I have a few powders to combine and see how it works… matcha, wheatgrass, cocoa powder for some variety, spurred into action by an old GF who used to add spinach to her porridge (swiss and vegan) i’m also going to try seaweed which I regularly eat with rice.
Have got the kiddo move from disliking porridge to this point is good though, the atypical singular protein bar is around the £1.30 mark here in the uk if bought cheaply.
Typically i’ve got 5+ uses out of a bag empty fill, empty fill, living in the fridge inbetween (3c) ..either i’ve eaten the porridge brick cold or reheated it at 50c for 30 mins in the bag, there is little to go funky, so ideal for a typical student kitchen 
But as per previous posting re bacon wraps for her early morning tuition she like this as a 2 bag (bacon and porridge) in the SV whilst she makes a morning fresh coffee and can have a slow burn porridge with a cheap n tasty bacon salad wrap or sandwich for later.
…which reminds me, maple bacon porridge!? will it work?
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