Today I’m talking about a cookbook, OATrageous Oatmeals, by my veggie recipe sharing friend, Kathy Hester. Who knew there were so many things you could do with oatmeal!
One thing you’ll notice immediately when you pick up Kathy’s book, this is not your every day oatmeal kind of recipe book. First of all, the photography is stunning, thanks to the talented Kate Lewis. Second, the recipes go way beyond what I expected…which was mostly breakfast. OATrageous Oatmeals include recipes for everything from vanilla nut cream, to chili, taco filling, and yes, even sausage crumbles!
Here’s more about this fabulous Oatmeal Sausage Crumbles recipe from Kathy:
This is one of my favorite staples and I keep some in the freezer all the time for last minute pizzas. The spices give it a traditional Italian sausage flavor. The oats give it a chewy texture and the spices even turn the oats the color of sausage. It’s at home on a pizza or sprinkled over biscuits and gravy.
The recipe below is by Kathy Hester From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing.
I have a copy of OATrageous Oatmeals for one lucky winner. Follow the instructions below to enter. US and Canadian residents only, please.
Oatmeal Sausage Crumbles
- 1 cup water 237ml
- ½ cup steel-cut oats 40g
- 2 teaspoon rubbed sage
- 2 teaspoon marjoram
- 1½ teaspoon granulated garlic
- 1 teaspoon basil
- 1 teaspoon fennel seeds
- 1 teaspoon thyme
- 1 teaspoon oregano
- ¼ to ½ teaspoon salt or more, to taste
- ¼ teaspoon cayenne or to taste
- ¼ to 1/8 teaspoon black pepper
- ¼ teaspoon ground rosemary or ½ teaspoon regular
- Preheat oven to 350F and cover a baking sheet with parchment paper.
- In a saucepan add the water and oats, bring to a boil then turn the heat to low and cook for 10 minutes covered. Mix all the other ingredients in a bowl and set aside.
- Cook uncovered for 5 minutes while stirring to help get some of the moisture out. Remove from heat and add in the spice mixture and mix well.
- Spoon the oat mixture onto the parchment paper and try to distribute it as close to evenly as possible. Then tear a second piece of parchment paper and put on top an flatten the mixture as much as possible.
- Bake for 10 minutes, then pull out and cut lines into the sausage with a spatula. You aren’t trying to move it, just to make more places for steam to escape.
- Bake for 5 more minutes. This time scrape and break up the sausage into crumbles with the spatula.
- Bake 5 more minutes and it should be easy to crumble. You can sprinkle on pizza and you can even freeze the leftovers for another time!
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist's advice.