Oat Sausages

Oat Sausage Patties

Oat Sausage Patties

I have had a lot of people ask about these oat sausages when I post photos of them. They are my FAVE! The initial recipe was created by my friend Desiree at The Plant Eaters. I have made a few of what I call "lazy mods" to reduces steps. I also altered the ingredients/spices a bit to meet my family's needs. You can also check out their video at: https://youtu.be/3v1cA03qGyg.
IMPORTANT NOTE: You will need 1/2 cup of cooked white or brown rice for this recipe. Whenever I make rice and have leftovers, I freeze a baggie or two for this purpose. Also, I like to make up three baggies of the dry spices at one time (since there are so many of them in this recipe) so I don't have to take out that many spices every time I make this recipe. It makes the process SO much quicker!
Course: Breakfast
Keyword: Oat Sauage Patties, Vegan Sausage
Servings: 40 sausage patties
Author: Mrs. Plant


  • 3 1/2 cups water
  • 1/4 cup low-sodium soy sauce or tamari
  • 1 1/2 t liquid smoke
  • 1/4 cup nutritional yeast flakes
  • 1 T onion powder
  • 1 T dried rosemary crush them if they are too long and stick-like
  • 2 t garlic powder
  • 2- 2 ½ t dried sage
  • 1 t dried thyme
  • 3 cups quick-cooking oats the texture is best with quick-cooking oats!
  • ½ cup of cooked brown or white rice (Optional, but much better texture with it. If you don’t use rice add additional ½ cup of quick oats.)
  • salt to taste (sausage is salty, so adding some salt does make these more authentic!)


  • Preheat oven to 375°F.
  • Line cooking trays with parchment paper
  • Combine all ingredients, except oats and rice, in a medium saucepan; bring to a boil over high heat.
  • Remove from heat; add oats (and rice) and stir well. Allow mixture to sit 5 minutes. Taste the batter and add salt to taste.
  • Scoop mixture into 2-inch round balls; place on prepared (parchment paper-lined) baking sheet and flatten gently with the back of a wet spoon or silicone spatula. Bake 25-30 minutes; flip patties and bake an additional 10-15 minutes. Make sure the centers of the patties are firm and not mushy.


These sausage patties can be fridged for a week and frozen for longer in an air-tight container. I have even made the “batter” and fridged it, making 5 patties a day fresh. It’s up to you!

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