Heat oil in a skillet over medium heat and add onion. Once translucent, add mushrooms and herbs and cook for about 5 minutes until mushrooms have softened.

Scrape mushroom mixture over to one side of the pan and add the oats to the other and let toast a minute or two.

Mix both sides together and add broth. Reduce heat to low and let cook for 5 minutes until most of the broth is absorbed.

Add spinach and mix until spinach wilts. Season with salt/pepper to taste and serve.

Remove nectarine pit, slice, and serve.