Next, add rolled oats and toast over medium heat for 2 minutes. Finally, add beef broth, water, and maple syrup and continue heating over medium heat. Stir every so often and cook or around 10 minutes until thickened.

While the oatmeal is thickening, prepare the mushroom topping. Heat olive oil in a medium saucepan over medium/high heat. Add mushrooms, onion, salt, and 3 sage leaves. Saute for around 8-10 minutes to cook down the mushrooms.

Discard the sage and remove the mushroom topping and set aside.

In the same pan, add a little more olive oil (if needed) and fry 4 large eggs to the desired yolk consistency.

Finally, serve savory oatmeal topped with the sauteed mushrooms, fried egg, pepitas, and goat cheese.