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Oat Breakfast Sausage Patties
Crispy on the outside and wonderfully chewy within, these plant-based patties capture all the savory magic of classic morning sausage. You'll simmer a rich broth packed with sage, thyme, and a hint of liquid smoke before stirring in hearty oats to absorb every drop of flavor. Once baked, they develop a deeply browned crust that rivals the traditional pork version. They're an incredibly satisfying addition to your weekend brunch spread, especially when paired with a scramble and roasted potatoes.
Equipment
- Oven
- Baking sheet
- Stovetop
- Saucepan
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
- 1Preheat the oven to 350°F. Line a baking sheet with parchment paper or aluminum foil.
- 2Combine the water, soy sauce, nutritional yeast, onion powder, rosemary, maple syrup, garlic powder, sage, thyme, liquid smoke, and red pepper flakes in a large saucepan. Place over high heat and bring to a rolling boil, then immediately remove the pan from the heat.
- 3Stir the oats into the hot liquid until a thick paste forms. Let the mixture rest for 5 minutes so the oats can swell and absorb the flavors.
- 4Scoop out 2-tablespoon portions of the oat mixture and roll them into balls. Flatten each ball into a patty, lightly mist both sides with cooking spray, and arrange them on the prepared baking sheet. Spraying the outside helps them achieve a crispy, pan-fried texture in the oven.
- 5Bake for 20 minutes. Flip each patty and bake for an additional 5 minutes, or until both sides are deeply golden brown.
Nutrition
152kcal
Calories
5g
Protein
4g
Fat
3.5g
Fiber
1.5g
Sugar
242mg
Sodium
Notes
- Shaping tip: For perfectly uniform sausages, use an ice cream scoop to portion the mixture, then press the balls flat inside an oiled canning jar lid.
- Storage: Keep leftover patties in an airtight container in the fridge for up to 5 days.
- Reheat: Warm them in a skillet over medium heat or pop them in the air fryer to restore their crispy edges.
- Make ahead: You can shape the patties and store them in the fridge overnight before baking.