Bring the oat milk and oat flakes to the boil in pan, simmer over a low heat for approx. 5 mins., stirring occasionally, season.
Soft-boil the eggs in water for approx. 5 mins., peel and cut in half. Puree the basil with the oil and water, season with salt. Serve the porridge in bowls, garnish with the eggs, herb oil and feta.