Ever since then, I have been trying to perfect my own version. Yes it took me that long but I only tried every few months. It wasn't like I tried every week. ha ha
Several recipes call for frying the patties, then boiling the patties and frying again. I am way too impatient for that so I cooked the oats in the savory liquid until the oats were cooked. Let it cool then turned them into patties and baked them.
I have finally perfected my oatmeal sausage patties and gladly share them with you today. I hope you try them. It's a great savory dish for sure.
Let's get to the recipe. Here is what you will need.
1 1/2 cups rolled oats
2 cups water
2 tbsp nutritional yeast
2 tbsp braggs aminos
1 tbsp onion powder
1 tbsp maple syrup
1 tsp sage
1 tsp italian seasoning
1 tsp garlic powder
1 tsp salt
1 tsp no chicken bouillon
1/2 tsp ground thyme
1/2 poultry seasoning
1/4 tsp turmeric
1 scoop of unflavored vegan protein powder (optional)
brown rice flour
Put everything in a large pot from the water to the protein powder. Whisk to make sure there are no lumps of any of the powders. Give it a taste and if needed, adjust to your liking. Bring to a boil and add the rolled oats. Stir to combine and bring to a boil again. Reduce the heat to a low medium and simmer until the oats have absorbed the liquid.
Remove the oats from the heat and let cool completely.
Preheat your oven to 350 degrees.
Coat your hands with some brown rice flour and scoop 2 tbsp of the oat mix into your hands. Roll into a ball and lightly press into patty. The brown rice flour helps crisp the patties up without oil.
Bake 15 minutes on each side. Serve them up and enjoy!!