In a medium saucepan, bring the soy milk to a simmer.
Simmer until the oats have absorbed the soy milk (about 5 minutes), stirring constantly.
* I used WestSoy Organic Unsweetened Vanilla Soymilk and strongly recommend it in this recipe. It doesn’t have any additives and is much fuller bodied than other brands. I find that the oatmeal becomes much creamier when I use it.
** Any salt will work, but I specifically recommend Kosher salt here because Kosher salt is the least salty tasting salt. It enhances the flavor without imparting a salty flavor.