Mince the garlic, grate the ginger, and slice the mushrooms.

Add the butter, garlic, and ginger to a small saucepot. Sauté over medium heat for 1-2 minutes.

Add the mushrooms and continue to sauté for a few minutes more, or until the mushrooms have wilted a bit.

Add the vegetable broth to the saucepot, turn the heat up to medium-high, and bring the broth up to a boil.

When the broth reaches a boil, add the rolled oats and stir to combine. Allow it to return to a boil, then reduce the heat to medium low. Let the oats simmer for about 5 minutes, or until thickened.

While the oats are simmering, roughly chop the spinach. Stir the spinach into the thickened oats, along with the toasted sesame oil.

Taste and add salt to your liking, if needed, then top it off with your favorite toppings. Serve hot!