Step 1

To a dry small skillet over medium heat add pine nuts and chopped walnuts. Cook for 2-5 minutes or until lightly toasted on all sides. Watch them carefully as they can quickly burn. Remove from the skillet and set aside.

Step 2

To the small skillet over medium heat add 1 tbsp olive oil (or enough to just cover the bottom of the skillet). Heat until shimmering and add 3-5 sage leaves at a time in a single layer. Fry until crispy about 30 seconds or so – it can go quickly so watch them carefully. Transfer to a paper towel and sprinkle with salt. Repeat for all sage leaves.

Step 3

To a small skillet over medium heat add vegan butter and heat for 30 seconds. Add diced mushrooms, minced garlic, and diced shallot to warm butter. Cook until the shallots are translucent and the mushrooms are golden brown. Add sage, chili flakes, and soy sauce – stir and cook for another 1-2 minutes.

Step 4

To a small saucepan over medium heat add rolled oats, broth concentrate, water, and a sprinkle of salt. Stir until well combined and cook over medium heat for 5-7 minutes or until oatmeal is tender. Add in the cooked mushrooms and stir to incorporate.

Step 5

Add the oatmeal to a bowl and top with toasted nuts, and fried sage. Serve with a drizzle of olive oil.