I’m quite excited to be one of the hosts of Kathy Hester’s giant OATrageous OXO giveaway this week! To celebrate the upcoming release of her new cookbook OATrageous Oatmeals, Kathy has partnered with OXO for an epic giveaway of OXO goodies. One lucky winner will get a box of OXO kitchen gadgets and a copy of Kathy’s book. Just follow the instructions at the end of the post to enter.
Not only was I a recipe tester for OATrageous Oatmeals, Kathy also included one of my recipes in the book! OATrageous Oatmeals will change the way you look at oatmeal, because Kathy Hester, shares recipes for dishes like Italian Veggie and Oat Sausage, Veggie Oat Taco and Oat Pizza Crust Topped with vegan sausage crumbles made from Steel-cut oats. She also includes new takes on traditional favorites like Banana Oatmeal Cookie Pancakes and Strawberries and Cream Overnight Refrigerator Oats. Every recipe I tried while testing was an absolute winner!
In addition to the OXO giveaway, Kathy has a special offer for those who preorder OATrageous Oatmeals. Preorder the book for $15.06 and you have the chance to get over $25’s 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 preorders including an OATragous newsletter with not-in-the-book oat recipes and special coupons.
Kathy has also shared a recipe from OATrageous Oatmeals with us today, as a little sneak peek of what’s inside the book.
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!
From OATrageous Oatmeals by Kathy Hester printed with permission of Page Street Publishing