Like some have pointed out, I use slow cook rolled oats and cook with water with a pinch salt and dash of cinnamon. I make until it cooks up gooey and shiny (read later). I like to add some cream a little brown sugar and raisin (or currants). I use my spoon to make ribbons like a marble cake then eat. Adding banana slices is also good.
To get all the nutrients oats has to offer you must cook it until it becomes gooey because that is an indication an important fiber has been released. The beneficial fiber is called beta-glucan. The oat industry has convinced the FDA that oats reduces cholesterol etc. but the part that does that is beta-glucan and if the grain is added dry (like granola bars or dry cereal) your digestive system would not be able to pry the beneficial fiber out of the grain (only cooking does). It doesn't mean dry oats is not good but cooked oats is much better. The same thing applies to okra (gumbo should be gooey).
A way to fool the consumer that instant microwave flavoured oats are the same as slow cook oats, they add guar gum (look at the label) that instantly becomes gooey when added to water (almost looks like cooked slow oats) but the beneficial nutrients (like beta-glucan) does not develop in 1 min of microwave cooking.
Excerpt: Although beta-1 3 glucans occur in baker’s yeast, seaweed, grains such as oats and barley, and numerous mushrooms, they are not readily useable in their natural state. The indigestible cell walls of these substances must be processed in order to free up the beta-1, 3 glucans and make them available for useful purposes.
link:
Beta-glucan - Wikipedia, the free encyclopedia
Luc H