Two more cents from a cook who doesn't like washing oatmeal pots. Also, I've been trying to get more fiber into my diet, so I tried the Irish steel-cut oats, which have much more texture--naturally al dente. They take more time to cook, but here's what I do: when I have the time, I make a large batch (large for me, regular family-size for four - lasts me 4 days), timing it to cook while I do other kitchen chores, so as to stay close to the stove. It is necessary to watch it carefully at first and stir it down when it boils, because it will try to get up and over the side of the pan. Bad. Don't like scrubbing out burners, either.
Then lower to a simmer for the remaining 25 or 30 minutes (steel-cut oats). When it has finished cooking, let it cool, then pour it into a buttered loaf pan and refrigerate it. In the AM, take out however much you want and microwave it, with butter, etc. The pan got washed yesterday -- no hurry in the AM, hot oatmeal for breakfast!
Ditto for regular oatmeal - just requires watching for the first minutes on the boil until lowering to simmer to finish cooking.
By the way, we're paid by the word here, right?