Lately I have become a fan of cooking the hell out of the oats, rather than a moisten-the-oats pseudo-cooking approach. I like the creamy texture that results (without using any milk). I eat mine with brown sugar and raisins (or occasionally dried blueberries or another fruit). I cannot tell the difference when I use salt and not, so I skip it. Clearly you're not using enough sugar if you can detect the difference ;) Good for you.