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Kathy Hester is the author of the bestselling books The Vegan Slow Cooker, The Great Vegan Bean Book and Vegan Slow Cooking for Two or Just You. She is the creator of HealthySlowCooking.com and her work has been featured in Chickpea Magazine, T.O.F.U. Magazine and on OneGreenPlanet.com. She lives in Durham, North Carolina.

Say goodbye to boring oats and bland mix-ins because bestselling author Kathy Hester shows you delicious and exciting new takes on everyone’s favorite health food with Banana Oatmeal Cookie Pancakes, Hummingbird Cake Oatmeal, Chai-Spiced Oat Shakes and Blackberry Mojito Overnight Refrigerator Oats. And she doesn’t stop there. Savory recipes like Mushroom Sun-Dried Tomato Steel-Cut Oat Risotto, Oats-bury Steaks, Not-from-a-Box Mac and Oat Chez and even a healthy vegan sausage crumble made from steel-cut oats and spices—will wow oatmeal fans with new and nutritious dishes to try. Save money by making your own staples like oat milk and oat yogurt. With breakfast, lunch, dinner and even drink and dessert recipes taken to the next level of wholesomeness and flavor, these OATRAGEOUS OATMEALS dishes will dazzle your whole family and are the perfect heart-healthy gift for every oatmeal lover out there.

Steel-Cut Oat Sausage Crumbles

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!

Per 1/4 cup serving: Calories 42.5, protein 1.8 g, total fat 0.8 g, carbohydrates 7.3 g, sodium 145.3 mg, fiber 1.3 g


Blackberry Mojito Overnight Refrigerator Oats

Makes 1 serving



Sweet juicy blackberries soaked in bright lime and mint flavors with the faintest aroma of rum will perk you up even on the toughest mornings. You can add a teaspoon or two of chia seeds to make this extra thick.

1 cup blackberries (cut in 1⁄2 if large)
1⁄2 cup (120 ml) unsweetened nondairy milk
1⁄3 cup (31 g) rolled oats
2 tablespoons minced fresh mint or 1⁄8 teaspoon mint extract
zest from 1⁄2 lime or 1⁄4 teaspoon lime oil
1⁄2 teaspoon rum or rum extract, optional
1 tablespoon agave, to taste (or your choice of sweetener, to taste)

Add all the ingredients in a mason jar or a dish with a cover. Mix well and let sit in the fridge overnight. Stir and eat.


These recipes may be reproduced with the following credit:

Recipes from OATrageous Oatmeals: Delicious & Surprising Plant-Based Dishes from the Humble, Heart-Healthy Grain by Kathy Hester. (Page Street Publishing; September 2014; $19.99/Trade Paperback; ISBN-13; 978-1624140747). http://www.pagestreetpublishing.com/

Contact: Trina Kaye