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Oatmeal Sausage Crumbles
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Oat Sausage

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!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 56kcal

Ingredients

  • 1 cup water 237ml
  • ½ cup steel-cut oats 40g
  • 2 teaspoon rubbed sage
  • 2 teaspoon marjoram
  • 1 ½ 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 ⅛ teaspoon black pepper
  • ¼ teaspoon ground rosemary or ½ teaspoon regular

Instructions

  • Preheat oven to 350°F 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!

Nutrition

Calories: 56kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 2mg | Potassium: 8mg | Fiber: 1g | Vitamin A: 50IU | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 0.8mg