Chop the onion and garlic, slice the mushrooms, and get the rest of your ingredients ready.

Warm a large pan over medium-high heat. Add the onion and mushrooms and cook, stirring, for about 3–4 minutes, until the onion softens. If anything starts sticking, add a small splash of broth.

Add the garlic and stir for about a minute.

Stir in the rolled oats and let them toast in the pan for about a minute.

Whisk the miso into the vegetable broth until it dissolves, then pour the broth mixture into the pan. Bring it to a boil, then lower the heat to medium and stir often as the oats cook.

Stir in the pepper and nutritional yeast. Add the peas, white beans, and spinach, folding everything together until the spinach wilts and the oatmeal looks creamy.

Take the pan off the heat and let it rest for about 5 minutes. It will thicken as it sits. Then scoop into bowls and enjoy!