Melt the butter in a large, heavy-bottomed saucepan over a medium heat.
Add the oats and stir continuously for about 4 minutes, until they are golden brown and release a nutty, toasted aroma.
Carefully remove 2 tablespoons (30 ml / 1 fl oz) of the toasted oats and set them aside on a plate for garnish.
Pour the milk into the saucepan with the remaining oats.
Add the muscovado sugar and the pinch of sea salt.
Bring to a gentle simmer, then reduce the heat.
Cook for 10-15 minutes, stirring often to prevent sticking, until the oats have softened and the porridge is thick and creamy.
Ladle the porridge into warm bowls.
Top with a dollop of your favourite jam and a sprinkle of the reserved toasted oats before serving.
Add a pinch of cinnamon or nutmeg along with the sugar for a warming spice infusion.
Don't walk away!
Stir the porridge frequently as it cooks to achieve the creamiest texture and prevent it from sticking to the bottom of the pan.
