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A heart healthy diet should include whole grains, fresh fruits and vegetables, low fat dairy, lean protein and legumes, and should limit fat, saturated fat and cholesterol and sodium. This recipe per 1 serving provides at least 1g soluble fiber. Experts recommend that to maintain good health, no more than 10% of your calories should come from saturated fat, and no more than 20-35% of daily calories should come from total fat. See nutritionals below.

  • 2 cup(s) Quaker Oats (quick or old fashioned, uncooked), divided
  • 1 can (15 ounces) no-salt-added black beans, drained
  • 1/2 tablespoon(s) olive oil, divided
  • 1-1/2 cup(s) coarsely chopped peeled eggplant
  • 1 cup(s) coarsely chopped cremini or button mushrooms
  • 1/2 cup(s) chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon(s) dried thyme leaves, crushed
  • Coarse grind black pepper
  • 2 egg whites
  • 1/2 cup(s) chopped parsley (optional)
  • 1/4 teaspoon(s) salt (optional)

Prep Time: 20 minutes

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Cooking Instructions

Place 1-1/2 cup oats and beans in food processor. Heat 1/2 tablespoon olive oil in large nonstick skillet over medium heat. Add eggplant, mushrooms, onion and garlic. Cook 10 minutes or until eggplant is tender, stirring frequently; reduce heat to medium-low if ingredients are browning too quickly. Stir in thyme and black pepper, as desired. Cool slightly. Meanwhile, pulse oats and beans to combine; mixture should be chunky. Add eggplant mixture to food processor with oats. Add egg whites. Pulse just until mixture is combined but still has texture. Mixture should be moist. (Add reserved bean liquid a small amount at a time if more moisture is needed.) Stir in remaining 1/2 cup oats, parsley and salt, if desired. Let stand 5 to 10 minutes. Shape into 4 patties. Heat remaining 1/2 tablespoon of oil in large nonstick skillet over medium-low to medium heat. Cook patties 3 to 5 minutes per side, until browned as desired.

Dairy-free, gluten-free if made with Quaker Gluten Free Oats, nut-free, vegetarian

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