Portion out the oatmeal in individual containers so even if you're running out the door, you won't skip breakfast.
Bring 4 cups water to a boil for every cup of oats being cooked. Add a pinch of salt and stir in the oats. Reduce heat to a low simmer and cook, stirring occasionally, to desired texture (20 minutes will give you a pretty creamy result). For later use, let cool to room temperature and store in an airtight container in the refrigerator for up to 5 days. Warm the oats in a small saucepan with ¼ cup water or almond milk.