Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10–15 minutes until well-browned. Add the oregano sprigs and cook for 1–2 minutes more. Season liberally with salt and pepper.

Pour in 1 cup of water and immediately add the kale in an even layer on top of the mushrooms. Season the kale with salt and pepper. Cover, reduce heat to low, and simmer for 5 minutes until kale is tender. Remove the cover and toss to combine. Discard the oregano stems. Taste and adjust seasonings to your preference. Turn off the heat and cover the mushrooms and kale to keep them warm.

While the mushrooms are cooking, make the oats. Heat the remaining 1 tablespoon neutral oil in a large pot. Add the onion and cook for 6–8 minutes until it begins to soften.

Add the oats and toss to combine. Season them with salt and pepper.

Pour in the water and bring to a boil. Reduce heat to medium-low and simmer the oats for 10–15 minutes, stirring occasionally, until the oats are thick and creamy. Taste and season with salt and pepper. If you like, add a pat of plant-based butter or a splash of plant-based cream in at the end for an even creamier oatmeal.

Spoon the savory oats into shallow bowls and pile the mushrooms and kale on top. Drizzle with extra virgin olive oil and sprinkle a few oregano leaves on top, if you like. Enjoy!