Add 1 teaspoon of oil to a medium saucepot and add the ginger, garlic and green onions (reserving a small handful of green onions for garnish). Cook for 1 minute.
Add the oats and stock, cover and cook for about 15 minutes or until tender.
Meanwhile, in nonstick skillet pan, add another teaspoon of extra olive oil and the bell peppers, baby bok choy and tamari. Season with a pinch of salt and cook until slightly browned, about 5 minutes. Set aside.
Add the last teaspoon of oil, and the eggs and cook until the whites are set. Season with a pinch each of salt and pepper.
Meanwhile, mix together the yogurt, gochujang, lime, brown sugar and a pinch of salt.
To serve, divide the oats between four bowls. Top with the sauteed veggies, cabbage, one egg each, a drizzle of the yogurt sauce, sesame seeds and cashews.