Step 1Place oats in a medium non-stick saucepan with 3 cups water, stir, and bring to the boil. Reduce heat to low and simmer, partially covered, stirring gently occasionally, for 20–25 minutes, or until the oats have a thick and creamy consistency.
Step 2Meanwhile, heat a large non-stick frying pan over high heat, and spray lightly with oil. Add the mushrooms and cook, stirring, for 3–4 minutes, or until golden. Add the crushed garlic, kale leaves and half the thyme and cook, stirring, for 2 minutes, or until the kale is wilted.
Step 3Stir the mushroom mixture and three-quarters of the feta through the porridge. Divide between 2 serving bowls; top with remaining feta and garnish with extra thyme leaves.