Heat the olive oil or butter in a large skillet or pot over medium-high heat.
Add the chopped shallot, halved cherry tomatoes, and salt.
Cook for about 5 minutes, stirring occasionally, until the shallot softens and the tomatoes begin to burst and release their juices.
Stir in the rolled oats and toast for 1 minute more until fragrant. 2.
Stir in the minced garlic and cook for 30 seconds until aromatic.
Pour in the water and bring the mixture to a boil.
Reduce the heat to medium-low and let it simmer, uncovered, for 10 minutes, or until the oats are tender and most of the liquid is absorbed. 3.
Remove the skillet from the heat. Immediately dot the top with the cubed Brie, allowing it to melt slightly into the warm oats.
Garnish with torn basil leaves and toasted pine nuts before serving.
Add More Greens: Easily increase the nutritional value by wilting in a few handfuls of fresh spinach or chopped kale during the last 2-3 minutes of simmering.
