I want to put in a good word for traditional Asian savoury porridge, BUT - keep away from cheese or in fact any dairy!!
Asian porridge is most often made with rice, but there is also oatmeal porridge. My personal experience with this has been in Taiwan, where savoury oatmeal porridge is traditionally served hot for breakfast, often on its own with accompanments available to add to your tastes.
In Taiwan, the oatmeal porridge may be made with chicken, vegetable, or onion stock, but it's also OK to make it with water (not milk!)
Once it's done and served, people can add any combo of these to their individual bowls:
soy sauce
hot sauce
fish sauce
sesame oil
soft-boiled egg or poached egg cooked "over easy" - anything with a runny yolk
raw green tops of spring onions or leeks
fried onion, mushrooms, and/or garlic
minced ginger
fresh coriander (cilantro)
soft green leaves like baby spinach, baby kale, tops of bok choi, basil, etc. (give them time to "cook" for a few minutes in the hot porridge)
toasted sesame seeds
diced fresh tomatos (raw)