Add oats, milk and eggs to a bowl and mix until combined.
Add salt, black pepper, paprika or red pepper, thyme and dried garlic, and stir well.
Stir in shredded cheese and chopped green onions until evenly distributed.
Check the consistency; it should be thick but pourable.
Heat a lightly oiled non‑stick pan over medium heat.
Pour the mixture into the pan and spread it into an even layer.
Sprinkle sesame seeds on top while the mixture is still soft.
Cook until the bottom is golden brown and the edges are set.
Flip carefully and cook the other side until crispy and fully set.
Let rest briefly, then cut into wedges and serve warm.