I've seen lots of instructions that have them soaking overnight and then simmering for an hour the next day. I've never understood this. It makes them completely soft. Might as well just make standard rolled oats at that point.
I heat a stainless steal pot, add a little olive oil and then the oats. Sometimes I cook them a little before adding the water because they get a nice toasted flavor but sometimes I add the water right away. I use the 2:1 water
ats ratio. Bring to a rolling boil, stir so it's not sticking to the bottom, cover and turn down to simmer. 10-20 minutes later (depending on how much I'm cooking) they're done. Just remove from the heat and stir. If I'm cooking 1/4 to 1/2 cup, it's 15 minutes start to finish if I add the water right away, slightly longer (+2-5 min) if I cook them a little before adding the water. They aren't as soft as the soak overnight and cook for an hour method but that's what I like about them. They come out creamy and lightly chewy, similar to rissoto made with brown rice. I've even used them cooked this way as a sub for rice. But the main point of this is that if you have 15 minutes you can make a single searving of these.
You can toss in ground flax seed before adding the water and add frozen blueberries after it's done (will cool it quickly to a good eating temp) to super boost the nutrient content. You can also toss in some chopped nuts for extra protein.