"Taking a maximum of 3 minutes to cook, microwave oatmeal is certainly the fastest cooking method. It also saves you dishes as you can eat it right out of the microwave-safe bowl you cooked it in. However, we don't think convenience makes up for the subpar flavor and texture, not to mention how finicky this method is with the wealth of different types of microwaves and settings."
"Another factor to consider with microwave oatmeal is the bowl you choose to use and the strength of the heat it cranks out. If the microwave heat is too high and you don't use a deep enough bowl, the water will bubble over and make a mess out of the microwave. You can prevent oatmeal from overflowing in the microwave by soaking oats overnight, but that negates convenience. Plus, if you're going to soak your oats, you might as well make overnight oats."
"We used a ratio of 1:1 of water to oatmeal, starting with a couple of minutes in the microwave, followed by microwaving the oatmeal in 15 second increments, stirring between each stint. Despite our best efforts, the oatmeal still ended up with a chewy, slightly undercooked, watery texture, a far cry from the creamy, cohesive hot cereal we desired."
Six different oatmeal cooking methods were tested and ranked by taste and texture. Microwave oatmeal cooks in under three minutes and reduces dishes by allowing eating from the cooking bowl, but it delivers inconsistent results across microwave models and settings. Using a 1:1 water-to-oats ratio and microwaving in short, stirred increments often produced chewy, slightly undercooked, and watery oatmeal rather than creamy, cohesive hot cereal. Microwave cooking risks boil-overs in shallow bowls and requires fine-tuned timing. Soaking oats overnight prevents overflow but removes microwave convenience and makes overnight oats or Bircher muesli preferable.
Read at Tasting Table
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