Steps
1. In a medium saucepan, heat the olive oil over medium heat. Add the onions, bell pepper, mushrooms, and garlic. Sauté for 5 minutes or until the vegetables are softened.
2. Add the rolled oats to the saucepan and stir well to combine with the sautéed vegetables.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the oatmeal thickens and becomes creamy.
4. Stir in the salt, black pepper, dried thyme, paprika, and red pepper flakes (if using). Cook for an additional 2 minutes.
5. Remove the oatmeal from the heat and transfer it to a serving bowl. Top with grated cheddar cheese and fresh parsley.
6. Serve hot and enjoy!