I was possibly a little too excited to receive an advanced copy of Kathy Hester’s latest book, OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes From the Humble, Heart-Healthy Grain. Oats are one of my favorite ingredients because they’re cheap and versatile, something demonstrated with gusto in Kathy’s new book where oats are transformed into anything from cream cheese to sausage crumbles. Oh, and Kathy & OXO have formed a very tasty partnership so be sure to enter the giveaway at the bottom of this post to enter to win your own set of OXO goodies.
Now, for you gluten-intolerant types, oats are a viable option – just be sure that you’re safe from contamination. If the oats are processed in a facility that also processes wheat, rye and or barley, they can become contaminated. They can also become contaminated in the growing field, so if you have a serious allergy, buy certified gluten-free oats.
Anyway, back to sausage crumbles because I can’t tell you how stoked I am to have a cheap, healthy alternative to store bought stuff to throw on pizzas. Here’s Kathy’s recipe for Steel-Cut Oat Sausage Crumbles along with a gorgeous photo by Kate Lewis. Try it out, and pre-order Kathy’s book, which is set for release this September.
Nutrition facts 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
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Steel-Cut Oat Sausage Crumbles
By July 16, 2014Published:
- Yield: 2-3 cups
"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." - Kathy
- 1 cup water
- 1/2 cup steel-cut oats
- 2 tsp rubbed sage
- 2 tsp marjoram
- 1 & 1/2 tsp granulated garlic
- 1 tsp basil
- 1 tsp fennel seeds
- 1 tsp oregano
- 1 tsp thyme
- 1/4 tsp salt up to 1/2 tsp to taste
- 1/8 tsp black pepper up to 1/4 tsp to taste
- 1/4 tsp 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!
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