Steps
1. In a small saucepan, bring the vegetable broth to a simmer.
2. Add the rolled oats, garlic powder, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the oats are creamy.
3. While the oats are cooking, heat the olive oil in a skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes.
4. In a separate pot, bring water to a gentle simmer. Crack the egg into a small bowl, then gently slide it into the simmering water. Poach for about 3-4 minutes or until the white is set and the yolk is still runny.
5. Once the oats are cooked, divide them into a bowl. Top with sautéed spinach and the poached egg.
6. Sprinkle with Parmesan cheese and red pepper flakes if desired. Serve immediately.