Oat Breakfast Sausage

Ingredients

• 1¾ cups water
• 2 tablespoons Bragg’s liquid aminos, tamari, or soy sauce
• 2 tablespoons nutritional yeast flakes
• 1½ teaspoons onion powder
• 1½ teaspoons ground dried rosemary leaves
• 1½ teaspoons maple syrup
• 1 teaspoon garlic powder
• 1 teaspoon dried sage
• 1 teaspoon ground thyme
• ¼ teaspoon liquid smoke
• ¼ teaspoon red pepper flakes
• 1¾ cups steel-cut oats or quick oats

Instructions

1. 1Preheat the oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
2. 2Set up your cooking station by placing a large saucepan on the stove.
3. 3Place the saucepan over high heat and whisk together the water, soy sauce, nutritional yeast, onion powder, rosemary, maple syrup, garlic powder, sage, thyme, liquid smoke, and red pepper flakes.
4. 4Heat the seasoned liquid until it reaches a rolling boil, then immediately take the pan off the burner.
5. 5Mix the oats into the hot liquid to form a thick paste. Let the mixture rest for 5 minutes to allow the oats to swell and absorb the flavors.
6. 6Scoop out portions of the oat mixture, using about 2 tablespoons for each. Press them into flat rounds, mist both sides with cooking spray, and place them on the prepared baking sheet.
7. 7Bake the rounds for 20 minutes in the preheated oven. Flip each piece and bake for an additional 5 minutes until the surfaces turn golden brown.
8. 8Cook the patties until both sides achieve a browned finish to mimic the texture of pan-fried sausage.
9. 9For the remaining mixture, use an ice cream scoop to portion the oats evenly, pressing the balls flat inside an oiled canning jar lid to create uniform circles.
10. 10Remove the shaped patties from the lids and arrange them on the baking sheet alongside the others.

Nutrition

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