1 Cook the peppers, mushrooms, green onions and garlic in olive oil until crisp-tender – over medium heat.
2 In a large bowl, mix oats and egg until all the oats are evenly coated.
3 Add the oats to the veggies In the pan.
4 Cook for about 6 minutes until the oats are dry and separated.
5 Add the broth, basil, salt and pepper.
6 Continue cooking for 3 minutes or until the broth is absorbed.
7 Serve immediately.