Add the oats, broth, and soy sauce to a saucepan over high heat and bring to a boil, and then reduce to a simmer until the oatmeal is tender, about 10 minutes.
Coat a small nonstick sauté pan with cooking spray. Add the mushrooms and sauté until tender and all liquid is evaporated, about 4 minutes.
Add the lime juice and sauté until the liquid has evaporated. Stir the mushrooms into the oatmeal porridge.
Preheat oven to 325°F.
Pour coconut, pumpkin seeds and sunflower seeds on a large baking sheet.
In a bowl, mix together the coconut oil, vanilla, raw honey, sea salt and spices.
Pour oil and spice mixture over the coconut and seeds. Stir well to coat.
Place in preheated oven for 15 minutes.
Remove and stir, and place in oven for another 15 minutes
Stir again and if need be, place in oven for another 5-10 minutes. Keep an eye on it at this point to make sure it doesn’t get too dark!
Cool completely and store in airtight container.
Spoon ¾ cup hot Oatmeal Porridge into a bowl.
Top with 1 poached egg, 3 tablespoons diced mango, 1 teaspoon pork sung, ½ teaspoon green onion, 3 slices Fresno chili, and 1 Tablespoon Ginger Turmeric Granola.