Combine the oats and water in a large saucepan. Boil 1 minute. Turn off the heat, cover the pan and let it stand overnight at room temperature.
In the morning, remove the lid and bring the oats to a boil. Reduce heat and simmer, stirring often, until the oats are creamy yet still a little bit chewy, about 7 to 10 minutes.
Cooked oats will keep in the fridge for a week. You can just spoon out a serving (1 cup for Phase 1 or 1/2 cup for Phase 3), add a little water and reheat in the microwave for a minute or two. Or, you can make a huge batch and freeze single servings.
Then, add your favorite mix-ins (per 1 cup of oatmeal):
Phase 1: Add 1/2 cup chopped peaches, 1/2 teaspoon grated fresh ginger, and 1/4 teaspoon vanilla. OR Stir in 1/4 cup pumpkin puree, 1/4 teaspoon pumpkin pie spice, 1/4 teaspoon vanilla, and stevia to taste. OR
Phase 33: Drizzle in 2 tablespoons of coconut milk, then sprinkle with 1/2 cup fresh blueberries and 2 tablespoons unsweetened coconut. OR Add 1/4 cup chopped hazelnuts and 1/4 teaspoon cinnamon, then top with 1/2 cup raspberries. OR Swirl in 2 tablespoons almond butter and top with 1/2 cup dark-red cherries (frozen is fine).