Always soak your oats
I just tried this with steel cut oats. I soaked for 2 days. They were very good. They had a bit of a sour taste like sourdough from the fermentation.
Discussion
I love the tang they get, and it lens well to savory applications as well. I've done cheesy oats like you would grits or mac&cheese by adding lots of butter and shredded cheddar. I bet a parmesan/hard alpine cheese with toasted nuts, sundried tomatoes, some garlic and some fresh basil would be awesome this time of year too.
I would go for an overnight soak.