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 oatrageousoatmeals@gmail.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.
Vedged Out 
I have 2 of Kathy’s books and I love OXO products! This is the perfect giveaway. Thanks so much!
Love Kathy’s books, and I’m looking forward to the new one!
All of the prices are amazing but if I have to pick I’d say the book itself intrigues me most. The idea for the steel-cut oat sausage crumbles alone is genius. Thanks for hosting the giveaway!
I don’t know about crazy but the most unusual way I’ve prepared oats so far was using oat flour for savoury dumplings. Honestly, oats are by far the most versatile grain I can think of.
I love oxo. Something very british about using a beef oxo cube!
I’m pretty sure that that’s a different OXO company that manufactures stock cubes…
Oooo my mistake. It gets confusing sometimes!!!! I heard the oxo(kitchen wares) whisks last for ages- mine never last long for some reason
That melon baller/ice cream scoop would be so handy!
I have recently gotten into savory oats and it was a revelation! I love oats with a little spaghetti sauce and roast veggies.
Looking forward to trying this recipe and the new book!
Vegetable peeler….
What an interesting recipe!
And all those giveaway prizes look great as I need new kitchen gear. (Lost a lot of it in the last couple moves!)
I would love the oxo whisk!
I have made savory oats before, with tomatoes and nutritional yeast and spinach, and most people think that is pretty odd. But I am thinking that that is pretty “normal” for this book! I would love to see some other uses for oats–the book sounds great!
I would love the the spatulas. This cookbook looks great. Thanks
This recipe looks amazing and I can’t wait for Kathy’s book! I have all of hers and they are all great! 🙂
I love OXO. We really need new measuring cups so this would be great!
I will definitely try this recipe. Oats are so good for us and I love the idea of the sausage seasonings! Plus, I would love to win the book and all the great OXO tools.
I’ve used oats in a vegan tempeh loaf recipe — comes out great and adds nutrition.
I love the oxo measuring cups, no more bending down to see if I have the right amount. And the craziest thing I’ve ever made with oats would be vegan haggis!
I love oxo measuring cups because you don’t have to keep bending down to see if you have it right. And the craziest thing I’ve ever made with oats would have to be vegan haggis.
I’m so looking forward to the OXO cookie scoop! My cookies are never the same size!
I’m so looking forward to learning how to make savory oats. Right now I eat them with fruit every morning for breakfast.
I would love to win the batter scoop (the small scooper)!
The craziest oats recipe I have done is baked oats (not crazy at all) – but I have more one the brain to try!
I love the cookie scoop. I have one now that has been used and abused, so I would love a new one!! 🙂
Can never have too many kitchen tools! I think I have three sets of measuring spoons and cups and would totally want more!
These oat crumbles sound amazing! Must try!
I love the OXO measuring cups!
I’ve used oats to make meatballs.
Honestly, most excited about a vegan cookbook! I don’t even think I can wait for the raffle to be over for this wonderful cookbook!
The craziest dish I make with oats was blending them up in my PB smoothie! Oatmeal in the form of liquid you drink!
Strangely enough, I still don’t have a cookie scoop, so that’s the item that I’m excited about.
My heritage is German. My grandma used to make a sausage (from scratch) with steel-cut oats, pork and spices called goetta. I’m vegan now and I live in Cincinnati, which is home to many people of German heritage. We can buy goetta in the stores here, even a vegan variety! It totally takes me back to my childhood every time I make it.
I love OXO measuring cups! Thanks for this giveaway!
I make a vegan sausage using oats! 🙂
I have an oxo apple slicer that gets used all the time!
I like oxo silicone spatula.
I’ve had an OXO cookie scoop on my wish list for a bit and we own a few OXO accessories which have held up very well so I think it’d be great. Thanks!
We eat oatmeal at least daily but earlier this year I tried oat flour in a food processor to add to veggie burgers.
So hard to choose! I love everything OXO… they’re my go-to brand! I love the salad spinner I just bought from them. Amazing! Thanks 🙂
I make a mean vegan/gluten free brownie with oats and oat flour! 🙂 YUMMM
This cookbook looks amazing! Can’t wait–and I’ll def be making those sausage crumbles!
I love all my OXO utensils, one of my favorite being the cookie scoop.
Love OXO products! Such good quality. I’m really excited to possibly win the cookbook, too, since oats are like my favorite food! I eat them every morning!
I think the craziest thing I made with oats was some type of oat fritter. I can’t really remember because it was so long ago.
I don’t have anything OXO yet, but if I had to pick one thing I want, it would be a set of good knives!
What HAVEN’T I made with oats?! Burgers, many many desserts, many many breakfast dishes, etc 🙂
Two of my favorites: oats and OXO!
Will definitely be giving the sausage crumble recipe a try, it sounds amazing!
I will definitely be giving the sausage crumble recipe a try, it sounds amazing!
I have never been adventurous with oats so the most interesting thing i did was to grind steel cut down to powder to make a cream of wheat like hot cereal.
I love OXO knives and would love a set of them!