Heat butter in a pan over medium heat. Add shallots and garlic and sauté for 4-5 minutes, or until just translucent.
Next, add herbs and steel cut oats. Stir frequently and continue to cook for 3-5 minutes, allowing herbs to become fragrant and oats to toast slightly.
Add vegetable broth and bring to a boil. Cover and reduce heat to low; stirring regularly. The oats will continue to thicken; cook for at least 20 minutes to reduce the liquid, and longer if desired.
Add freshly ground pepper and salt to taste and serve.