In a pan, dry roast the oats for 4-5 minutes until aromatic and lightly golden. Remove onto a plate and keep aside.
Peel and finely chop garlic. Peel and halve the onion. Slice finely. Wash the spinach leaves well and keep aside.
Microwave the diced carrots for 2 minutes with 2-3 tbsp of water. Keep aside.
Heat 2 tsp olive oil in a pan. Add the garlic and onion. Saute for 2-3 minutes.
Add the blanched carrot and saute for 2 minutes, then add frozen peas and saute for 2 minutes.
Add the spinach leaves and saute until wilted.
Meanwhile, prepare the sauce for the savoury baked oats. In a bowl, whisk the whole wheat flour with 3-4 tablespoons of the skimmed milk. Once you get a smooth lump free paste, add the remaining milk with constant whisking, along with olive oil. Add freshly grated nutmeg, black pepper and 1/2 tsp salt to this.
Add this to the veggie mix in the pan, and allow to cook until it thickens and you don't taste any raw flour in the mix. If it gets too thick, thin down with 4-5 tbsp of water. Check for seasoning.
Add the oats in with constant stirring. Allow the oats to cook for 3 minutes in this. Add a little more water to cook if it gets too dry.
Preheat the oven at 190C. Divide the mixture between 3-4 oven proof bowls (or 1 large bowl). Top with breadcrumbs and cheese.
Bake for 5-7 mins until cheese melts and turns golden. Serve hot as a one pot dinner.