First, start with making the herbed tahini sauce. Place all ingredients in a food processor or blender and puree until creamy and smooth. Depending on the power of your blender, you may need to add a tablespoon or two of water. Remove and place in an air-tight container; it will keep for up to a week in the fridge.

Whisk together the oats, water and a pinch of salt in a small saucepan over medium-high heat. Bring to a boil, then reduce heat low. Simmer until oats are cooked through, about 25-30 minutes. Stir in the parmesan cheese and season to taste. 

While the oats are cooking, halve the cherry tomatoes and set aside. Heat the olive oil in a small skillet over medium heat. Add the minced garlic clove and spinach, then cook for 3-4 minutes until leaves are wilted. Set aside. 

Just before oatmeal is ready, heat 2-3 cups of water in a small saucepan over medium heat. Bring to a simmer, then crack the egg into a small dish and pour into the simmering water. Poach until yolk is just set, roughly 3 minutes. Remove with a slotted spoon.

Assemble the bowl! Top oats with cooked garlic spinach, tomatoes and poached egg. Drizzle with herbed tahini sauce and enjoy!