Begin by soaking 1 cup of whole oat groats in water overnight. This softening process will enhance their texture and reduce cooking time. After soaking, drain and rinse the groats under cold water until the water runs clear, ensuring they are clean and ready for blending.

Transfer the soaked groats into a blender, adding 4 cups of filtered water and a pinch of sea salt. Blend on a medium-low speed until the mixture is coarsely ground, creating a rustic texture for your creamy whole oat porridge.

In a medium pot, pour in the blended oat mixture and bring it to a boil over high heat. Stir frequently with a whisk to avoid lumps and break up any clumps of groats. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes.

If you're making the Butternut Squash & Ginger variation, add 1 cup of cubed butternut squash, 2 tablespoons of grated fresh ginger, and 1 clove of minced garlic into the pot with the blended groat mixture. Stir well, and cook for an additional 15–20 minutes or until the squash is tender and the porridge is creamy.

For the Miso & Avocado variation, stir in 2 tablespoons of white miso paste once the porridge has thickened. Mix thoroughly to dissolve the miso, and continue cooking for 5-10 minutes until everything is warmed through.

Once cooked to your desired consistency, remove the pot from heat. Portion the creamy whole oat porridge into bowls and top with your choice of garnishes—try sliced avocado, scallions, sesame seeds, or any preferred toppings. Serve hot, and enjoy the comforting warmth!