These days I use non-dairy milk (usually oat milk, to be all meta), but otherwise things remain deliciously unchanged.
Combine all ingredients in a 3- to 4-quart heavy pot. Bring to a boil over high heat, stirring occasionally. Then reduce the heat to maintain a simmer and cook, stirring occasionally, until the oatmeal is creamy and a little thinner than you like it (about ten minutes, give or take). Cool for a few minutes and serve topped with fresh or dried fruit, chocolate chips, or nuts.