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