Hi Izzie, I think you might be talking about steel-cut oats. These have the kernels cut rather than rolled so they take much longer to cook or require pre-soaking. Rolled oats have been rolled flat and cook through very quickly. If you soaked them overnight they would turn to mush when cooked. As for breaking down compounds, what compound are you referring to?

In this recipe, you said "To make the oatmeal, bring the water to a full boil before stirring in the rolled oats." I
have always thought that oatmeal 'must' be soaked first (overnight if possible), to break down the compound (technically oats are seeds) to get our body to access the nutrients better. It means oatmeal will be easier to digest.
P.S. it will also shorten the cooking time. BTW, I didn't know that oatmeal can be savoury too. Like all your recipes. It will also be nice if you can offer substitutions in them too. I have to search the net for the name in English. Altogether most of your recipes are easy to make and served from the Oven to the Table.
Keep up the good work.
Izzie