In a medium non-stick pan over medium high heat, add the garlic infused olive oil OR olive oil with garlic that you need to remove before adding any other ingredient (IMPORTANT to keep garlic from spreading fodmaps through the whole dish).
Add red bell pepper and sauté until tender; about 5 minutes.
Add spinach and cook for 5 minutes more or until spinach has wilted. Set aside.
In a mixing bowl, add oats and eggs and mix with a spoon until well combined. Season with salt and pepper to taste.
Pour the bell peppers and spinach in the bowl and give the batter a good stir.
Generously fill in one tablespoon with the batter and place it in the pan over medium high heat. Repeat with remaining batter. Cook until golden crust forms, about 5 to 6 minutes, then flip to the other side and cook until golden.
Serve as it is, inside a bun or with some shoestring fries and a salad.