Not too long ago was a thread about cooking oatmeal. Me, being a biologist and all, had to contuct a scientific experiment.... This was in the name of science afterall.
The oats - steel cut, what else?
Methods of cooking: traditional simmer on the stove, crockpot (and I have to get those liners for my non-removal crock), and boil/let sit.

Simmer on the stove - you have to stir it, otherwise it burns which is Not Good. Stir - labor intensive. Low simmer and ignore - burned.

Crock pot - follow the recipe, add dried fruit to satisfaction, cook on low overnight. Result: creamy oats, really soft fruit. I happen to like the nutty texture of steel oats, and this did get somewhat creamy. But not like rolled oats. If you're cooking for a family - this would be my method of choice. Hot oats for all in the morning, little fuss.

Bring to boil, cover, and let sit overnight. I really like this one. Of course the oats are cold in the morning, so you have to portion out and reheat in the microwave. I put in dried fruit when I brought the whole thing to a boil, and the fruit didn't get real soft. Also the pot is easier to clean than if I did the simmer and stir method.

Preferred method after this highly scientific experiment: bring to boil, cover, and sit overnight.

Bonne Appetite!