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In a medium pot preheated over medium heat, melt the butter and add the garlic. Cook the garlic while stirring for 1 minute until golden and fragrant, then stir in the water, milk, salt, and pepper.
Turn the heat up to high and bring to a simmer. Add the oats turn the heat down to medium-low. Simmer while stirring occasionally for 7-10 minutes until the oats are tender and almost all liquid has been absorbed.
Stir in the ricotta and cook for 1-2 minutes to heat it through. Stir in the spinach and cook for about 1 minute until it wilts and turns bright green, then turn off the heat.
Divide into bowls and top each with a dollop of ricotta. Drizzle with olive oil, sprinkle with flaky salt, and shave on freshly grated parmesan. Enjoy!