Out of all the oat patties I’ve made, these turned out the best so far. Just a few days after I arrived in Canada, we had a student arriving, and Fri and I invited him and the other guy (who I’ll call Li) over for breakfast the morning after his arrival, to kind of welcome him. I had made a huge pot of oatmeal, and I think I was the only one to eat it, so I used the leftover oat meal and a couple vegetable bouillon cubes to make this recipe. I don’t remember exactly how much of each ingredient that I used, so I’ll guesstimate the ingredients. As far as I know, none of my recipes have completely, 100% accurate measurements anyway, but even when I repeat them without the measurements, they usually turn out well…I also don’t remember the cook time exactly, so keep an eye on them. It’s okay if they’re a little underdone, but you don’t want them overdone.
- 5-6 cups of fully cooked oatmeal, thick (not watery) (I don’t mean that it cooks for half an hour, but what I mean is cooked according to package directions) (To make that, I boiled 5 cups of oats in about 10-11 cups of water.)
- 1/2-1 cup water
- 3-4 vegetable bouillon cubes (or instead of the water and bouillon cubes, you can also add the bouillon cubes to the 10-11 cups of water before you put the oats in.)
- garlic powder (optional)
- onion powder (optional)
- salt (optional)
- oil or nonstick cooking spray (for greasing cookie sheet(s))
- Preheat oven to 350 degrees Fahrenheit.
- Re-heating the oatmeal or keeping the oatmeal over medium heat, stir water into oatmeal so that you can stir in the vegetable bouillon cube. Add a little more water if necessary. You do not want to make the oatmeal soupy, but you want to be able to stir in the dissolving bouillon cubes.
- Stir in the bouillon cubes until they have dissolved fully. You should notice the color of the oats change.
- Dash on seasonings (if using).
- Grease cookie sheet(s).
- As oatmeal thickens again, stir frequently until thick.
- Scoop out by 1/4 or 1/2 cup-fulls and flatten onto cookie sheet(s).
- Bake for about 10-15 minutes. Flip, and bake another 10-15 minutes.
When done, the patties should be a golden brown on each side, and should hold together well. They may be a little fragile, but they should be like a patty, not like oatmeal that you’d eat out of a bowl. I don’t remember how many this made, I’m sure it was around 20, but it depends on the size of your scoop.
You can place these in a freezer bag or container to freeze them. They keep well in the freezer, and re-heat best when right out of the freezer. They can be microwaved, re-baked, grilled (not on a bar grill though, as they may fall through), or fried in a frying pan. I especially like to fry mine in some of grandma’s homemade hot/wing sauce. They replaced chicken for me. These patties don’t have to be used for sandwiches. They can be eaten with mashed potatoes, salad, pasta salad, etc. I even put mine on some Mr. Noodles once or twice after frying them in some of grandma’s sauce, if I remember correctly. Mr. Noodles are like ramen, but vegan (as far as I know) and can be found in Canada. I like these best as sandwiches, though, so, here’s a bonus sandwich recipe, which makes 1 sandwich.
- 1 frozen vegetable oat patty
- 1 Tbsp oil
- 1/4 avocado, peeled and sliced
- 3-5 thin slices of onion
- 1 slice of tomato
- 2 slices of bread
- Pour oil into a small frying pan.
- Add oat patty and onion slices (if you desire them sauteed/fried, they can be added raw, instead).
- Cook on medium heat.
- Stir the onions often. Remove onions early, if necessary, to prevent from burning.
- Flip oat patty to caramelize other side. Oat patty should be heated through when finished.
- Spread or lay avocado slices on one slice of bread.
- Place oat patty on other slice of bread. Top with onions and tomato.
- Close sandwich with other slice of bread, avocado side down.
It’s delicious! Can be eaten with one slice of bread as an open faced sandwich, with a fork and knife, too.