Roast The Oats

Name: Roast The Oats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg, beaten; 1 c. cooked oatmeal; 3/4 c. crushed Rusket flakes; 3 Tbsp. minced onion; 1/2 c. finely chopped nutmeats; 1 tsp. Vegex or Savita; 4 Tbsp. hot water; 1/4 tsp. salt; 1/4 tsp. sage; 1 can mushroom soup; 1 can water

Eats Now Editorial Team · 62 kcal · Soups & Stews

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Roast The Oats – a delicious recipe with egg, crushed Rusket flakes, onion, nutmeats, Vegex, water. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 egg, beaten
1 c. cooked oatmeal
3/4 c. crushed Rusket flakes
3 Tbsp. minced onion
1/2 c. finely chopped nutmeats
1 tsp. Vegex or Savita
4 Tbsp. hot water
1/4 tsp. salt
1/4 tsp. sage
1 can mushroom soup
1 can water

1
Dissolve Vegex in 4 tablespoons of hot water.
2
Combine all ingredients, except mushroom soup and water.
3
Blend well and fry in patties.
4
Place in casserole dish and cover with mushroom soup diluted with water.
5
Bake in 350u00b0 oven for 1 hour.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 egg, beaten, 1 c. cooked oatmeal, 3/4 c. crushed Rusket flakes, 3 Tbsp. minced onion, and more.

Yes, Roast The Oats falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
62 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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