4cupswaterMay need to reduce water to gain the right consistency of the patty.
4cupsGluten Free OatsInstant or see note below.
1/2 cupspaghetti sauceorganic
1/2cupchopped pecans
1/4cupNutritional Yeast
2tspgarlic powder
1 tsponion powder
1tspground coriander
1tspsage
1/2tspsalt
1/4 cupmelted coconut oilorganic
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Bring water to a boil and stir in oatmeal. Cover and reduce heat to low. Cook 5 to 10 minutes, or until the oats are cooked and all the water has been absorbed. Remove from heat and let stand for 5 minutes.
To the oatmeal add onion, oil, spaghetti sauce, pecans, nutritional yeast, garlic powder, basil, onion powder, coriander, sage and active yeast. Mix well and form into patties. Place on prepared baking sheet.
Bake for 15 minutes. Turn patties over and bake another 15 minutes.
Notes
If you are unable to find gluten free instant oats, place them into a food processor and pulse for 5-10 times to get the oats to be broken down a little more.**I omitted the active yeast in this recipe as it really did not have a need. Since writing this recipe, I have found that my gut does not respond well to yeast. I understand many others may have this concern or a concern with candida. This recipe can do just fine without the yeast. One may need to reduce the water to gain the right consistency of the burger.