Here I´ve discovered pinhead oatmeal, the Rolls Royce of oats, but I´m happy with the garden variety porridge version, too.
The rice cooker is great for this. I know it´s not hard to do it in a normal pan, but I appreciate anything hands off, specially in the dark of a winter morning.
Just measure your oatmeal, then add two and a half times that in water, press cook, and let it be.
For the pinhead oatmeal it´s best if you stir it once or twice, which is not hard to juggle with making tea and feeding a toddler her Cola-Cao and a baby his milk. Both will later be glad of the porridge, even if the two year old refers to it as "rice pudding".
For a special burst of energy, a spoonful of chunky peanut butter stirred in does wonder. And as a special treat, maple syrup elevates it to giddy heights.