I have mentioned before that I am on a quest to seek out more plant based meals that my family will love. I have to say, there is a bit of a learning curve when it comes to cooking many plant based dishes. That isn’t to say that it is hard, but the wide range of things that you can do with many of these ingredients can be overwhelming.
For me, oats is one of them. At first you think, oatmeal. Sure. That’s easy, make it in the morning, maybe add some cinnamon, brown sugar, that’s it, right? Well yep, it certainly makes a delicious morning treat BUT, there are a million things that you can do with this grain that have probably never crossed your mind before. Kathy Hester details many of these things as she takes us through the different varieties of oats, ways to cook them, and delicious recipes that can be used for any meal of the day in her new book OATrageous Oatmeals. Plant based nutrition at its best. Think…Exciting oats for every meal!
This new book and OXO tools make for a tasty partnership. Be sure to enter the giveaway at the end of this post to enter to win your own set of OXO goodies!
In her introduction, Kathy talks about the strong memories that oatmeal can evoke. So true, right?!
I never really ate oatmeal as a kid. In fact, I don’t really ever remember having/liking it until I was an adult and I would eat it every weekend that I worked… at THE HOSPITAL! Hospital oatmeal. Yep, it was delicious.
After reading OATrageous Oatmeals, I realize the depth of this whole grain. SO many varieties, SO many cooking methods. This cholesterol lowering, heart healthy, plant based wonder extends far beyond the kitchen and your stomach. They are good for every system in your body, down to your skin.
Of course after reading through, I have some favorites.
The MYO Instant Oatmeal of course is a top one on my list – the ability to make it easier for mornings on the go. Customizable, this recipe is going to be a hit in my house for sure.
Southern Style Oat Biscuits will be a recipe that I will be making as soon as I get my kitchen back. Homemade jam spread on a biscuit is one of the most delicious things I can imagine.
When it comes to desserts, oats come in handy there. Seriously, vegan Candy Bar Overnight Refrigerator Oatmeal? Can you say delicious? I think I may be trying this one to ward off nighttime eating.
Kathy has some pretty amazing ways to use oatmeal in main dishes as well. I particularly loved the Soups and Stews section of OATrageous Oatmeals. The idea of giving these dishes some girth using this whole grain makes me happy. So often we turn to less nutritious ingredients. In reality, there is an option that we don’t need to look far for ready and waiting. You will certainly catch the Cajun Stuffed Bell Peppers in an upcoming meal plan.
I am excited to get to share with you a recipe for Steel-Cut Oat Sausage Crumbles! Kathy suggests many uses in her book including using as a topping on pizza. And making enough to freeze is the perfect way to stretch this recipe. I can think so many ways to use them – in a quiche or spread over eggs in the morning, a topping on pasta, the list goes on and on.
Steel-Cut Oats Sausage Crumbles
Recipe by Kathy Hester from the book OATrageous Oatmeals printed with permission of Page Street Publishing
Makes 2-3 cups
gluten-free, soy-free, oil-free
1 cup (237ml) water
1/2 cup (40g) steel-cut oats
2 teaspoon rubbed sage
2 teaspoon marjoram
1 1/2 teaspoon granulated garlic
1 teaspoon basil
1 teaspoon fennel seeds
1 teaspoon thyme
1 teaspoon oregano
1/4 to 1/2 teaspoon salt, or more, to taste
1/4 teaspoon cayenne, or to taste
1/4 to 1/8 teaspoon black pepper
1/4 teaspoon ground rosemary or 1/2 teaspoon regular
Preheat oven to 350 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!
Per ¼ cup serving: Calories 42.5, protein 1.8 g, total fat 0.8 g, carbohydrates 7.3 g, sodium 145.3 mg, fiber 1.3 g
Pre-order Kathy’s book, OATrageous Oatmeals for $14.99 and the chance to get over $25 worth of goodies! Be one of the first 100 people to email your purchase receipt to oatrageousoatmeals at gmail dot com with your full name, mailing address, and phone number (delivery purposes only). **Trust us, there are some surprises for everyone that pre-orders.
OXO and OATrageous Oatmeals partner up for an awesome giveaway!
As for the giveaway, enter below to win some amazing OXO goodies! Love this brand! They have some pretty fantastic gadgets for the kitchen. I have been using their wine opener for years and seriously, whoever wins these Mini Measuring Beakers, I am totally jealous. Everyone has a favorite OXO gadget, what is yours?!