I am so excited about Kathy Hester’s new book OATrageous Oatmeals! Kathy is one of my all time favorite vegan cookbook authors. Her recipes make veganism easy, yummy, afforable and accessible for everyone! She’s asked me to join in on her Pre-Order Party and let you know about her exciting and tasty partnership with OXO with a fabulous giveaway!
Be sure to enter the giveaway at the bottom of this post to enter to win your own set of OXO goodies and your very own copy of OATrageous Oatmeals! I adore OXO products and have multiple items of theirs in my kitchen (including my favorite and trusted cookie scoop)! Here’s a sneak peek at the items one lucky winner will be receiving below:
Kathy Hester has recipes to show you oats in a whole new light. Think Italian Veggie and Oat Sausage, Veggie Oat Tacos and Oat Pizza Crust Topped with vegan sausage crumbles made from Steel-cut oats. But don’t worry she includes new takes on traditional favorites like Banana Oatmeal Cookie Pancakes and Strawberries and Cream Overnight Refrigerator Oats too. From now on it’s Exciting Oats for Every Meal!
In the meantime, enjoy this special preview of a recipe from OATrageous Oatmeals, Kathy’s fabulous Steel-Cut Oat Sausage Crumbles Recipe!
Steel-Cut Oat Sausage Crumbles
From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing
makes about 2 to 3 cups
gluten-free, soy-free, oil-free
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.
- 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
“If you thought oats were just for breakfast or cookies, prepare to be dazzled. Kathy Hester has taken the humble grain to new heights in this collection of savory and sweet oat recipes that include blackberry mojito refrigerator oats, steel-cut oat sausage crumbles, oat dosas with coconut chutney, and much more.” —Robin Robertson, bestselling author of Vegan Planet, Quick-Fix Vegan, One-Dish Vegan and many more
Pre-order Kathy Hester’s new book, OATrageous Oatmeals here, for just $15.06 and have the chance to get over $25 worth of goodies! Just be one of the first 100 people to email your OATrageous purchase receipt to email@example.com with your full name, mailing address and phone number (for delivery purposes only).
Kathy has some other surprises for everyone who pre-orders including an OATragous newsletter with not-in-the-book oat recipes and special coupons!
Also, be sure to enter this fabulous giveaway for a chance to win OATrageous Oatmeals and the following OXO Products: Measuring Beakers Set, Brownie Spatula, Cake Tester, Cookie Spatula (Red), Cupcake Icing Knife, Cupcake Corer, Whisk, Baker’s Dusting Wand, Medium Cookie Scoop, Measuring Cups, Measuring Spoons
The OATrageous Oatmeals OXO Giveaway starts today and ends Monday, August 4! Click to enter below.
New OXO measuring cups would make me overthemoonhappy! The cookbook looks fabulous…soups and stews and chili and dal and so many sweet treats too! Many thanks. 🙂
As far as craziest oatmeal recipe, I do remember trying to make pineapple asparagus oatmeal bean burgers once…we were too lazy to run to the store and that’s all we had left in the pantry. Tasted great soaked in sriracha. 🙂
I love OXO products and would love scoops for ice cream and baking.
The craziest oatmeal recipe I’ve made so far, eh? I’d say it’s a tie between gravy made with oat flour and a baked oatmeal with lentils and berries. But that sausage recipe is next!
Reblogged this on WAHM life – a little of everything and commented:
Jump on this recipe and giveaway, people!
Silicone spatula will be very exciting!
Oat dish- put it in seitan!
love oats! especially love making oatmeal cookies with mashed bananas, a few nuts, and other ad ins (like choc chips, craisins, etc.)
the oxo cupcake tools look awesome!
I’m most excited to win the book Oatrageous oatmeals! This would be fantastic!
I’m excited about all of it! Especially the Cupcake Icing Knife, I’ve always wanted one of those. 🙂
I would love to win OATrageous Oatmeals — such a clever idea! And the tools would certainly keep me extra motivated to try out all the recipes!
I haven’t made any really crazy oat recipes but I do find them incredibly versatile! I use them in a lot of raw dessert recipes like pumpkin pie bars and cookie dough balls.
I preordered the book and sent in my receipt…no response at all. Curious! Looking forward to the book no matter what.
Oatmeal is a perfect powder. I have been using it for over 2 years. I love having it for my breakfast. I will try this recipe