If using store bought sprouted oat flour, toast it in a small skillet until it smells malty and fragrant. Let cool.

Whisk oat flour with water or milk until completely dissolved, with no lumps remaining. Add salt to taste.

Cook on low, whisking often, until it starts to thicken. If you like more liquid consistency, remove it from heat at this point; or if you prefer thicker porridge, cook it for couple more minutes.

Serve hot with butter, ghee or oils like flax seed or olive.