Steel-Cut Oat Sausage Crumbles
- Number of Servings: 8
Ingredients
1 cup (237ml) water1/2 cup (40g) steel-cut oats2 teaspoon rubbed sage2 teaspoon marjoram1 1/2 teaspoon granulated garlic1 teaspoon basil1 teaspoon fennel seeds1 teaspoon thyme1 teaspoon oregano1/4 to 1/2 teaspoon salt, or more, to taste1/4 teaspoon cayenne, or to taste1/4 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!
Serving Size: Makes about 2-3 cups
Recipe photo by Kate Lewis
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!
Serving Size: Makes about 2-3 cups
Recipe photo by Kate Lewis
Nutritional Info Amount Per Serving
- Calories: 39.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.6 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 1.4 g
- Protein: 1.7 g
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