I copied the print version as if not, it is a very annoying slide show. Of course I don't like everything shown, but the compilation does include good ideas. I've prepped a dish of pinhead oats with CARAWAY and other spices, mixed with a small wokful of onions, a bit of red sweet pepper, frozen spinach turds, and rye flakes (one measure pinhead oats, a somewhat smaller measure rye flakes). It needs further cooking and ingredients tomorrow morning. I'm letting everything stand, so nothing gets overmixed and turn into gruel or glue.
Such a dish is never really light though, even if properly cooked. Good for wintertime, in small quantities. (I tasted it and it is very tasty).
Some more: thefoodmedic.co.uk/2017/08/savoury-leek-and-mushroom-porridge/ She's an MD - feel free to make this dish richer! But the leek and mushroom base is good. So are some bitter leaves and herbs such as sage, parsley and celery. I wouldn't use either milk (whether cow, goat or vegetable-based "milk"; I'd prefer poultry or vegetable stock.