I bake enough bread to buy flour in significant quantities; separately I buy oatmeal for quick low-effort breakfasts but don't generally use it for anything else. I would prefer to be buying just flour for both uses. I know that farina is a wheat porridge, but it's definitely sold as a different product from wheat flour, and I am not sure whether the differences are necessary for porridge-making.
Is it possible to make a breakfast porridge from ordinary all-purpose white or whole-wheat flour?