Bring stock to a boil in a pot. Pour in oats, reduce heat to a simmer, and cover.
Stirring occasionally, cook for 15 -20mins or until oats have reached desired tenderness (add more water if needed).
Meanwhile add oil into a saucepan over medium heat. Add onion and garlic and sauté for 3 to 5 minutes.
Add mushrooms and thyme sprigs and sauté until mushrooms turn golden brown, about 5 minutes. (Add a dash of water if the mushrooms catch to the bottom of the pan).
Remove thyme sprigs. When the oatmeal has finished cooking, remove from heat and fold in parmesan.
Stir in mushroom mixture and mix thoroughly. Transfer to serving bowls and add pepper to taste.
One serve provides approximately Energy 1370kJ, Carbohydrate 29.2g, Sugars 3.4g