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In a medium pot, bring the broth to a boil
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Add the oats and cook on low heat for 25 minutes, without the lid, stirring occasionally
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Stir in the garlic powder and cheese, and set aside
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Heat the vegetable oil, and add the jalapeño and onion
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Sauté for 1-2 minutes, and then add the mushrooms, vinegar, and allow to cook with the lid on for 2-3 minutes
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Serve the cooked oats into 2 bowls, and top with the browned mushrooms. Finish with cracked black pepper, to taste, and enjoy!