Bring the water to a boil in a medium or large saucepan (big enough to accommodate about 4 cups of cooked oatmeal with a bit of room to spare).
When it reaches a rolling boil, stir in the oats and salt. Boil for one minute (watching closely so it doesn't boil over).
Remove from the heat and stir. Cover the pot and let it sit overnight, 8-12 hours.
In the morning before serving, stir the oatmeal to recombine the oats with any residual liquid and heat over medium for 1-2 minutes until the oatmeal is heated through.
Serve with your favorite oatmeal toppings! We love bananas, craisins, agave nectar or a bit of brown sugar, blueberries, and lots of other fruits.
Notes
Oats/Quinoa: you'll see from my pictures that sometimes we get a little wild and crazy with this recipe and use half quinoa, half steel cut oats. The directions and water/salt amounts are completely the same, just change out half the steel cut oats for rinsed quinoa. Yum!