Use a combination of mushrooms here for a deliciously earthy and interesting oatmeal topping: Shiitake, cremini and portobello mushrooms all work well. Toast a couple of tablespoons of pine nuts in a skillet over medium heat. Stir constantly until golden, then remove from heat and crush half of them with the back of a spoon or with a rolling pin. Using the same skillet, saute sliced mushrooms in olive oil over medium heat until golden and beginning to brown. Season with salt and pepper, and top oatmeal. Add plenty of chopped chives, and some crushed and whole pine nuts, then finish with a drizzle of olive oil.