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YumThe Ultimate Vegan Oatmeal Burger (Makeover) is full of flavor, deliciously served with burger buns and garnishes or with your favorite gravy and mashed potatoes!
This The Ultimate Vegan Oatmeal Burger (Makeover) recipe is definitely a winner. They can be made in larger quantities and they freeze well.
Black beans may be substituted with kidney beans. Pecans, almonds, and cashews may be used instead of walnuts. This oatmeal burger recipe can be modified to use the herbs that you like.
These burgers are delicious served with my flavorful Baked Jicama Fries or Oven Baked Potato Wedges.
*I decided to redo the recipe to make it gluten-free as well. My readers kept asking me about substitutions and because it’s such a popular recipe I decided to go ahead and do a makeover.
This version is very delicious, my eight-year-old Daevyd, helped me to make these burgers and he enjoyed eating his burger so much. He kept telling me how good it tasted! He is very picky and he actually wanted another burger!
If you make this recipe, snap a photo and hashtag #healthierstep — we love to see your recipes on Instagram, Facebook & Twitter!
I am so excited to start a new facebook group, sharing lots of delicious vegan recipes, health tips etc., from our members. Please join us at Vegan Recipes With Love! If you tried this recipe, please comment below and let us know how you like it. Also, please follow us on Instagram!
- Energy:
- 329 kcal / 1375 kJ
- Fat:
- 10 g
- Protein:
- 14 g
- Carbohydrate:
- 46 g
Ingredients
- 4 cups water
- 1/2 cup Coconut Aminos Sauce, Braggs liquid aminos or soy sauce
- 1 tablespoon onion, chopped
- 2 cloves garlic, minced
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon Cayenne pepper (optional)
- 4 cups quick cooking oats
- 1 cup cooked rice or quinoa
- 1 cup chopped walnuts
- 1/2 cup cooked black beans
- 1 tablespoon ground flax seeds
- Preparation:
- 30 min
- Cooking:
- 30 min
- Ready in:
- 1 h
Instructions
Preheat oven 400 degrees. Bring water to boil in a saucepan.
Add Bragg’s liquid aminos, onion , garlic, yeast flakes, Italian seasoning and cayenne pepper.
Stir in oats, cooked rice, walnuts, black beans, and flax seeds.
Reduce heat and keep on stirring until liquid is absorbed, about 2 minutes.
Remove from heat and allow to cool enough to handle.
Using a large canning jar lid including the rim, form patties placing them on a lightly oiled cookie sheet.
Bake for 30 minutes, turning halfway. You may also cook in a lightly oiled skillet on both sides. Top with your favorite toppings!
Notes
As I site possessor I believe the content matter here is rattling fantastic , appreciate it
for your hard work. You should keep it up forever!
Good Luck.
I hope mine will work with rolled not quick oats?
These are really tasty. I’m going to freeze some and see how that turns out. Going to try adding some mushrooms and increasing the black beans. They really hold together great.
Hello Paul, I’m so happy you enjoyed them and I hope you enjoy them with the mushrooms.
We’ve enjoyed the burgers so much, I made another batch. This time I used ,sage and I really enjoyed it as well.
That’s so wonderful, thank you for your feedback Jolande, I’m so happy you enjoyed them and sage sounds wonderful.
Just made the Ultimate Vegan Oatmeal Burger, added 1/2 teaspoon of liquid smoke to recipe, topped my burger with avocado and vegan cheese. Awesome!! Definitely a 5star burger!!
I’m happy you enjoyed it, love your addition of liquid smoke, love how you served them. Thank you.
I ran out and had to make another batch…I used quinoa and this time I didn’t have black beans on hand but I did have a can of lentils. Perfect combination! Grilling one up right now! Thanks again for a great recipe.
Do you rinse, drain and mash the beans as in other recipes?
Yes Linda, definitely drain it, rinsing is your personal preference to reduce sodium intake.
Hi Michelle, I found your recipe after searching the internet for a Seventh Day Adventist oatmeal ‘burger’ recipe I had once, prepared by my husband’s Aunt. Thank goodness your recipe came up.
I made these for the first time tonight with just a few minor tweaks based on what I had available. 2 cups vegetable stock and 2 cups water, quinoa, and 1.5 cups cashews and no beans. It yielded 30 patties (measured with a large cookie scoop) that I baked on silpat-lined baking sheets as another commenter did with parchment. I also had about 1 cup remaining mixture that I cooked in a skillet as a ‘ground meat’ alternative.
These are so delicious and the recipe yield is amazing! We’re bringing the patties along to a family reunion and will still have some to freeze and enjoy later. Thank you so much for sharing this delicious recipe. It will be a family staple for sure!
Hello Lindsey, I literally googled,’Seventh Day Adventist oatmeal ‘burger’ recipe’ and I ranked for the term. That is so cool. I’m happy you found me. I have been playing around this recipe for the last 20 years. I love your variation and I’m so happy you have made it your own recipe and you enjoy them. They are so economical and tasty.
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I LOVE these burgers! I found your recipe (or one similar) many years ago when I first became vegetarian, and they were a staple in my diet. I have many memories of pulling a patty out of the freezer, heating it up in a frying pan and then eating it smeared with a little mayo and mustard, wrapped in a leaf of romaine lettuce. Due to a change in lifestyle, I stopped eating as healthy for a while, but I’m back. And I wanted to stock my freezer with oatburgers once again. I was delighted with the updated recipe. I added chopped water chestnuts and mushrooms. I’m excited to have my favorite vegan fast food back on the menu!
Hello Sarah, I’m so happy you are back and that you remembered these burgers. I love how you have made them your own with chestnuts and mushrooms. Thank you so much for your feedback.
This was the best burger I’ve had in years, which says a lot since my wife and I have only been vegan since Feb ‘18.
Thank you so much. I used more black beans and also added some chili powder as well as cayenne. All told, this yielded 8 burger patties (using the jar lid method), and 6 huge meatballs for making meatball sandwiches later in the month.
This post is now archived in my favorite recipes list. Awesome stuff!
Thank you Sean, I appreciate your feedback and I’m elated that it was the best burger you’ve had in years and you have archived my recipe in your favorite recipe list. I love how you added the extra black beans and the extra pepper. Many thanks.
Wow, I was a little doubtful when I was stirring the pot, but the burgers turned out fabulous! I used half the walnuts and the entire can of black beans. I ended up with 15 burgers. Next time I’m going to try meatballs too.
Valeria, so happy that you tried my recipe and you weren’t disappointed. Thank you so much for your feedback.
These are great, and I always find it so useful to read comments to see how people use things. I loved the stuffed cabbage and the oat balls ideas.
So I got a 3 in 1 recipe 😊
I used to work in a vegetarian restaurant and we made an amazing oatmeal walnut burger. I never wrote down the recipe but when I found yours I was very excited. I made a batch this winter and froze most of them. I just pulled one out, defrosted it and put it on the grill along with some onions, mushrooms and an english muffin. Phenomenal! I’m going to have to make more soon!
Wow Kim, this is good to know. I’m so happy you enjoyed my recipe. Good to know that they are great for grilling. I will have to add that to my post so the readers can know. Thank you very much for your feedback.
Just made these and they are delish! I got 18 burgers out of the batch. Easy and fast. Thank you!!!!!!
Wow thank you Karen for your feedback so happy you enjoyed the recipe. It freezes well.
I am amazed at how delicious these are. Used quinoa and half soy sauce, half coconut aminos. Also used an entire small yellow onion to boost flavor. Baked in oven on parchment and no added oil. Will definitely be making these again. Next time as “meat”balls and will coat with BBQ sauce. Can’t wait!!
Tammy, so happy you loved these burgers and I especially loved your substitutions. sounds amazing! Thank you for your feedback.
I saved your recipe a while back but just got around to making it. This recipe was crazy good! I only had 2 cups instant oats so I used one cup of regular. I also added a few splashes of liquid smoke. I used brown rice since we had quinoa last night! Cashews instead of walnuts since that is what I had on hand. Next time I think I will add more onions and just use the whole can of black beans and mash them up a bit. I made four patties and made the rest into meatballs for spaghetti and meat balls and maybe Swedish meatballs. Good for nights when I really do not want to cook! They were nice and firm and a little crispy. Tasted awesome. I will definitely make this again.
Thank you Iris for your feedback, I’m so happy you love it, I’m loving hearing about all your awesome creations. Enjoy!
Ms. Michelle —
So, this evening I went online looking for a gf jamacian pattie crust. Your site was one of the returns. Looking at the recipe I was like whaaaaat!!!!! Oatmeal !!! (this is my GO TO GRAIN) Then, I began browsing your recipes. I have the same items in my pantry that you have breathed new life into! BTW, I was hooked when I saw the SOY CURL stew!!!!!! Many thanks for the great NEW ideas to prepare old staples!!!! Erica
Ricki, welcome to my website so happy you found it. I hope you enjoy my recipes and I have quite a lot of soy curl recipes. Hope you try them.
I love this recipe!! I add extra onion, garlic, and black beans—and I smash the beans. Instead of baking, I make a thinner pattie and cook on a lightly oiled non stick pancake griddle. As I cook I baste with a little worcestershire adding a little olive oil it the burger looks dry. I cook it a long while to brown well on both sides. I then cool on a rack and place them in a tupperware with some parch ment paper between the layers and freeze. they freeze WELL! (and thaw fast) My family is crazy over them. These are the best veggie burgers Ive ever made or ever eaten!! I usually make a double batch so I can cook up some into crumbles for tacos or nachos and make some meatballs—part of which a daughter takes home to her husband because they love them too! Its definitely a keeper!!—Thank you for posting it!!
Ton-ya so happy for your feedback and I love how your family loves them too and you made them your own!
I’m making this now to sub ground beef in my Stuffed cabbage rolls I make every New Year’s Day. I have made this before and they are phenomenal. But I’m thinking it’s going to make an amazing filler for my cabbage rolls instead of meat. Keep ya posted.
Bretta sounds like a great idea, I love stuffed cabbage, will you also add some rice? Happy New Year to you and family!
I made the recipe just as you posted it but added an extra 1/2 cup rice and and extra 1/2 cup walnuts. OMGOSH! It made amazing stuffed cabbage rolls. I had some left over so I fried it up like you would ground beef and I’m telling you it’s like ground beef! I am going to make tacos or Nachos with it. I can use the cooked crumbles in lasagna or spaghetti. I had to fry it about 15 min but the crumbles are incredible. I even made about 6 burgers. Hubby LOVES this stuff. Already shared the recipe with my mom who is vegan.
This is my go to for ANY recipe that I want a meaty substance in. Tacos. Nachos. Lasagna. Sloppy Joe’s. The best!!!!!
Oh wow Bretta, so happy you loved the recipe plus you totally made it your own plus all the yummy recipe ideas.I’m so happy for your feedback, you have me thinking into overdrive, I will be revisiting this recipe and use it for a lot more recipes. Thank you :)
Wow. This was fantastic. I made these tonight but did not have any walnuts so I used unsalted cashews chopped up in food processor. Simply amazing recipe. The texture is just perfect with a nice crisp outside when you first bite in. Thank you.
Darryl, I’m so happy you love them, love how you substituted the walnuts for cashews. Thank you so much for your feedback, leftovers freeze great.
would regular oats work? I don’t have quick cooking oats and want to make them today!
Jenny regular oats will work as well.
These were SO good!! I love how slightly crispy the oatmeal turned out. I served on whole wheat bun and topped with lettuce, tomato and BBQ sauce I found on #veganocity. My husband and toddler loved them, too. Freezing leftover and will definitely make again! Thank you!
(It won’t let me select 5 star rating but that’s what I give It!)
I also gave you props on Pinterest as well to spread the word 😁
Thank you Kelly for your support, I appreciate it.
Kelly I’m so happy you found my recipe on veganocity and that you and your family enjoyed them, thank you so much for your feedback. They freeze very well and taste delicious with gravy, mashed potatoes, and string beans.
How can I order your cook book , maybe Amazon! What is the name of the cook book?
Esperansa Collier, here is the Amazon link http://amzn.to/2Awqof7 thank you
I can’t wait to make these. ..thanks for sharing
I was wondering if these are freezable? Having something like this on hand to grab out of the freezer would be really helpful in our household!
Rene, absolutely they are freezable!
Thanks! In the process of preparing a batch right now!
Tried this tonight after my sweet hubby tried a not so yummy chickpea burger recipe. These were a hit!
Lexi, thank you for your feedback. I’m so happy you loved it!
Made these last night and really loved them! So did my husband so they’re a winner in this house! Ordered your book also and I’m anxious to try some of your other creations. It’s so nice eating healthier!
Thank you, Joyce, for your feedback, I’m so happy you and your husband loved the Oatmeal burgers. Thank you for your support and I hope that you will enjoy the recipes in my cookbook!
I see TJ’s rolled oats in the pic(which I have on hand). Is this what you used instead of quick oats?Recipe looks delish!
You can use whatever brand you have on hand, I like TJ’s brand because it is gluten-free.
This looks awesome and I can’t wait to try it. Stupid question, but where is the print button on your page so I can print one page instead of the entire 12 pages that pops up?
SDM, my web designer is working on it as we speak. So sorry for the inconvenience
Hi! Any substitute for the oats?
Quinoa flakes are the perfect substitute!
This looks delicious, but is there a substitute for the nuts since we’re unable to have nuts due to allergies.
Thank you, sunflower seeds will be a great substitute!
I very much want to try this recipe. I love all of the spices.
I am going to have to make some substitutes since I cannot eat soy or flax seeds. I know how to substitute flax seeds for another binder.
I was wondering if you could substitute the aminos for 2 TBS Liquid Smoke & additional water to make up 1/2 cup.
We just purchased your cookbook & are eager to begin trying new recipes.
Thanks
Hello Dianna 2 teaspoons of liquid smoke should be sufficient. Thank you for your purchase.
also pumpkin seeds, I LOVE THIS RECIPE!!thanks!!
Best veggie burger recipe ever! My 8 year old, unfortunately, did not like it, and it may have been his biased attitude towards veggie burgers. The rest of us, including my 13 year old, loved it! I l love all the healthy additions and actually had everything on hand. Thank you for sharing!
Thank you for your feedback so happy you loved them. I hope that the taste will grow on your 8 year old!
Like your recipe a lot. So glad you made it without oil. I’ll try it in the next few weeks. Thanks for sharing.
Awesome Nancy, hope you love it. Most of my recipes can be easily made without oil. Just substitute water or veggie broth when sauteing! Pumpkin puree or applesauce great in baked goods.
Just took these out of the oven…they smell GOOD! I added extra onion and about 1/4 cup more mashed black beans. Do you usually bake before freezing? How do you reheat?
That’s wonderful, hope you enjoy them. Yes, I bake them before freezing. Just pop them in a preheated oven at 350 degrees F. for 20 minutes.