The Scot's way of cooking porridge and groats is to add four cups of water to one of cut oats or groats, bring to the boil, turn the burner off, slap a tight fitting lid on the pot, and wait util morning. A quick reheat, and breakfast is ready. I use the microwave at home. My porridge is a mix of both steel cut oats, and groats. Camping, the reheat is the frying pan.
Woody