I want to share one of my most used recipes from OATrageous Oatmeals. These oat sausage crumbles are made with steel-cut oats and spices. They are gluten-free if you use gluten-free oats and naturally soy-free, nut-free and has no added oil. Almost anyone can eat them!
I love sausage spices and each one of my books have a unique vegan sausage recipe. In this one, you mix the cooked oats with the spices, then you spread the mixture out on a parchment-lined baking sheet. You’ll break it up as it cooks, and eventually it will be dry enough to crumble.
You can use it on pastas, salads and even to top biscuits and gravy. What you can’t do is put it into a soup, stew, or something with lots of liquid. If you do, the oats will absorb it and return to an oatmeal texture.
I like to make a double batch and freeze one so it’s ready to go when I get a pizza craving. I think you should make one this week and I know that I’ll be making one this week. Get the recipe for Julie Hasson’s pizza dough here.
What’s your favorite pizza topping? Let me know in the comments.
Steel-Cut Oat Sausage Crumbles From OATrageous Oatmeals
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 water and oats, bringing to a boil before lowering the heat. Cook covered or 10 minutes. Mix all the other ingredients in a bowl and set aside.
- Uncover the oats and cook for an additional 5 minutes while stirring to release some of the moisture. Remove from the oats from heat and add the spice mixture, mixing well.
- Spoon the oat mixture onto the parchment paper and try to distribute it as evenly as possible. Use a second piece of parchment paper to cover the mixture, flattening it as much as possible. Then remove the top piece of parchment.
- Bake for 10 minutes, and then remove the pan from the oven. Cut lines into the sausage with a spatula. You aren’t trying to move it; this just make more room for the steam to escape.
- Bake for 10 minutes. Then scrape and break the sausage into pieces.
- Bake for another 5 minutes until it is easily crumbled. Use as a pizza topping or freeze for another time!