Soaking grains (oats, rice, quinoa, buckwheat, etc.) for several hours before cooking them can greatly increase the digestibility and bioavailability of nutrients. Rinse grains well before soaking to get any dirt off. Then simply soak in the pan with the water you plan to cook them in. Easy. Add a bit of sea salt to bring out the natural flavors before cooking.
For oatmeal, soak the oats in the fridge overnight. Put on stove and cook in less time for a warm delicious breakfast.
It is always good to rinse rice well before soaking to remove a portion of natural occurring arsenic in the rice.