Kathy Hester’s OATrageous Oatmeals OXO Giveaway

Mushroom Ginger Congee by Kathy Hester

It’s been giveaway crazy around here lately and I’ve got another one for you today! Actually – another two (in one)!

Stellar vegan cookbook author, Kathy Hester, and kitchen utensil giant OXO have teamed up for a fantastic giveaway in anticipation of the release of her new book, OATrageous Oatmeals: Delicious & Surprising Plant-based Dishes From This Humble Heart-Healthy Grain.  I was lucky enough to be a recipe tester for this book so I know how good it is!  I think this is Kathy’s most beautiful book, yet, too – with photos by Kate Lewis.   I can’t wait to have this cookbook on my shelf right next to all of Kathy’s other incredible books.

To win a copy of Kathy’s upcoming cookbook PLUS a whole mess of OXO kitchen goodies (pictured above), enter via Rafflecopter below.  Easy peasy!

To be eligible for the second giveaway, pre-order Kathy’s book and be one of the first 100 people to email your receipt to oatrageousoatmeals@gmail.com with your full name, mailing address, and phone number (for delivery purposes) and you could win $25 worth of OXO products.  Pre-order Kathy’s book here for $15.06.  Kathy has some other surprises for everyone who pre-orders her book, including an OATrageous newsletter with recipes that are not in the book – plus coupons.

To get your appetite going, I’m sharing Kathy’s Mushroom Ginger Congee recipe below.

(All the photos in this post are courtesy of Page Street Publishing, Kathy Hester, OXO, and Kate Lewis.)

OATrageous Oatmeals Collage

I’m pleased to share Kathy’s delicious congee recipe below.  I love how simple yet full of flavor this dish it – and it is the ultimate comfort food.


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Mushroom Ginger Congee

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  • Author: Kathy Hester


Served in a bowl, Congee is a thick Asian comfort food that can soothe a sort throat or just make you feel better after a bad day. This recipe makes enough for two, but feel free to double or triple if you’re feeding more or want to keep some in the fridge for the duration of your cold. The mushrooms and ginger are great for getting your immune system back on track. – Kathy Hester


  • 3 cups (710ml) vegetable broth or vegan chik’n broth
  • 1/2 cup (48g) gluten-free rolled oats
  • 1/2 cup (35g) minced mushrooms (shiitakes are great)
  • 1/4 cup (27g) minced carrot or sweet potato
  • 1 Tbsp. (6g) grated ginger
  • 1 tsp. soy sauce
  • 1/2 tsp. rice wine vinegar
  • salt, to taste
  • hot pepper flakes, to taste


  1. Bring the broth, oats, mushrooms, and minced carrot or sweet potato to a boil in a medium pot. Lower the heat to medium-low and add in the ginger, soy sauce, and vinegar. Cook for 15-20 minutes until the oats are cooked and the stew becomes thick.
  2. Before serving, add salt to taste and spice with hot pepper flakes.


  • Serving Size: 2
  • Calories: 139
  • Sugar: 3
  • Sodium: 1532
  • Fat: 3
  • Saturated Fat: 0
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 24
  • Protein: 6
  • Cholesterol: 0

 The OATrageous Oatmeals OXO Giveaway starts today and ends Monday, August 4. Pre-order the book here! And don’t forget to email your receipt to OXO at oatrageousoatmeals@gmail.com!

OATrageous Oatmeals Cover

Kathy Hester’s Other Cookbooks:
The Vegan Slow Cooker
Vegan Slow Cooking for Two or Just You
The Great Vegan Bean Book




45 thoughts on “Kathy Hester’s OATrageous Oatmeals OXO Giveaway

  1. Katey

    And I can’t say I’ve ever made anything “crazy” with oats. Pretty much stick with oatmeal or using oat flour in baking. :o)

  2. Didie

    I love oats ! In all way ! And I love Kathy Hester’s cookbook (I have 2 books of her already !)
    Hope will win this one too ! 🙂

  3. Heather B.

    Hmmm… I have so many favorite OXO tools that it’s difficult to narrow it down! It’d be a toss up between my cookie scoop and my mango slicer!

  4. Sherry Kaplan

    I have their salad spinner, cheese grater with attached box to collect the shavings and can opener. Love them all. I could use new measuring spoons and cups, but they have so many great gadgets. Just spied the mango slicer…. Would like to give that a try.

  5. Amber

    It’s nothing crazy, but the 3- to 5-ingredient oatmeal cookies are pretty awesome! Definitely a big hit in this house.

  6. Sherry Farley

    I love my small OXO measuring cup–it’s clear, and holds just two ounces/or 4 tbsp., and really makes those small amounts accurate to measure, and I don’t spill all over the place, like I would out of a measuring spoon, thanks to the little spout!

  7. Melissa

    I’d love to use that cookie dough scoop with the spring. I’ve been meaning to get one of those for a long time to help streamline my cookie-forming abilities, but still haven’t gotten around to it. And I’ve heard the OXO one is really good!

  8. Melissa

    I don’t think it’s a crazy oat dish, but at least it’s crazy delicious? I’ve added oats into banana “ice cream” with raisins and cinnamon to make a sort of oatmeal raisin cookie dough ice cream. Works like a charm 🙂

  9. Mama Tummy

    I’ll take anything from OXO, love their products! Right now, my favorite tool of theirs is the silicone basting brush. I use it to oil up my squash before roasting it.

  10. Mama Tummy

    I haven’t been too adventurous with oats, but I did try a savory oat dish for breakfast at City, O’ City which was excellent. It really made me get the wheels turning wondering what I could do with them.

    1. An Unrefined Vegan Post author

      Brandi, the congee is very good – a nice break from the “usual” oatmeal.

  11. Pingback: Curry Cashew Savory Granola & OATrageous Oatmeals Review+Giveaway | the taste space

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