Instant oatmeal, especially the packaged kind, is perhaps the saddest way to have the dish. I highly recommend switching to rolled oats (somewhere in between steel cut and instant in terms of convenience and texture). The small extra prep time is worth the improvement in texture alone. You can then add real ingredients, not just flavoring, to make it your own and avoid unhealthy sweeteners. I don't like to do added sugar, so I'll either shred an apple with a grater and toss that in, or chop up a banana and mash it into the oatmeal for sweetness. Throw in some chopped/sliced/crushed Almonds or walnuts, chia/Hemp seeds, a pinch of salt, and cinnamon/nutmeg to taste and you'll have a MUCH more satisfying breakfast.

Another style I like to make has crushed pistachios and chopped dates/dried apricots in it for sweetness instead. If you have cardamom on hand, it's a very nice addition for this one.

Also, cook your oatmeal in either milk or a milk alternative. Nutritionally speaking, soy milk is the most robust. I find Silk (in the refrigerator section) to be the best tasting/consistency in my opinion.

With all that said, I got tired of prepping my oatmeal every morning even when it tasted so much better than the packets, so I started doing overnight oats from time to time too. Just throw all the same ingredients into a Tupperware container with the lid on the night before, and allow to sit in the fridge until morning. Some recipes are better for this than others, but generally, all of them will be fine this way too. It's much less cleanup and obviously saves you the 5-10 minutes it would otherwise take to cook in the morning.