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Savory Oatmeal Patty


WHAT YOU'LL NEED

  • 3 cups of broccoli, chopped

  • 3 ribs celery, chopped

  • 2 large carrots, shredded

  • 1 medium onion, diced

  • 1 medium green bell pepper, chopped

  • 2 garlic clove, minced

  • 2 tsp vegetable bullion

  • 2 tsp onion and garlic powder

  • 1 tsp Himalayan pink salt

  • 1 ½ cups water

  • 2 cups rolled or quick oats (may use less)

  • 2 tbsp coconut or avocado oil, divided

D I R E C T I O N S

  1. Preheat oven to 350.

  2. In a food processor, add broccoli, carrots, onion, celery, bell pepper, garlic and process until finely chopped, pausing and scraping the walls if necessary. Set aside.

  3. Place water in a pot and bring to a boil then add garlic and onion powder, vegetable bullion and salt and then ingredients from the food processor.

  4. Allow to cook for 5 minutes then remove pot from heat and add enough oats to thicken mixture and 1 tbsp coconut oil. Mix well and allow to cool.

  5. Coat a cookie sheet with remaining oil. Scoop the cooled mixture with a large ice cream scoop, press gently to pack and form a cake with your hands. Place on cookie sheet 2 inches apart. Bake for 30 minutes flipping carefully after 15 minutes. Serve hot on a bun or as a breakfast patty.


S T O R A G E

Double the batch to store for later. Refrigerate covered for up to 3-4 days or freeze in an airtight container for up to 2 months


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