Ingredients (use vegan versions):

• 1 cup of rolled oats,
• 1 cup of water
• dash of salt

Directions:

Bring water to boil. Add dash of salt. Add Oatmeal.
Cook and stir for one minute. Not a second longer.
Serving with margarine is good.

Serves: 1

Preparation time: 1 minute

Nutrition Information: Serving Size: 1 cup dry (80g), Calories:300, Total
Fat: 1g, Total Carbohydrates: 54g, Dietary Fiber: 8g, Sugars: 2g and
Protein: 10g

Ingredients (use vegan versions):

• 3 cups dry oatmeal
• 2 1/2 cups powdered vegan soymilk
• 1 cup vegan sugar (white or brown)
• 1/2 pkg. citrus-flavored Ko-Jel (kosher dessert, non-gelatine)
• 3 tablespoon water
• 3 tablespoon sweetener (barley malt syrup, rice syrup, etc)

Directions:

Mix oatmeal, vegan sugar, and dry soy milk. Combine sweetener and water and bring
to boil; dissolve Ko-Jel in this. Combine both mixtures. Add water,
1 tsp. at a time if necessary to handle. Pack in square dish. When
solid, cut into desired blocks. Store in refrigerator.

Serves:

Ingredients (use vegan versions):

• 2 apples, peeled, cored and chopped.
• 1/4 cup lemon juice
• 1/2 cup vegan sugar
• 1 teaspoon cinnamon

Directions:

Simmer apples over medium heat about 20 minutes or until very soft.
Place in blender and add the other ingredients.

Dehydrate in a dehydrator or in oven. To dry in an oven just set temp
at lowest possible setting –about 140 degrees would be good. Dry
until fruit feels leather like; yet pliable. This would probably best
be done on parchment paper, Remove the leather while it is still warm
and roll it up.

Serves:

Ingredients (use vegan versions):

• 3 1/2 cups oats (quick or old fashioned)
• 1 1/2 cups powdered soymilk
• 4 scoops vanilla soy protein
• vegan equivalent of two eggs
• 1/4 cup unsweetened applesauce
• 1/4 cup water
• 1 teaspoon vanilla
• 1 cup sugar-free vegan maple syrup (any vegan sweetener will do)

Directions:

Preheat oven to 325 degrees F.

In a large bowl, mix together oats,
soy milk and soy protein. In a medium
bowl, whisk together remaining
ingredients. Pour wet ingredients
over dry and mix with a wooden spoon
until uniformly moist. The batter
will be very thick like stiff cookie
dough.

Dump into a 9X12 baking pan that has
been greased with non-stick cooking
spray (or marg, whatever you have) and
spread into an even layer. The dough
will be stiff and hard to work with
but effort will pay off

Bake in oven for 15 minutes or so, or
until lightly brown around the edges.
The dough will not change shape at all
during the baking process. Allow to
cool for 10 minutes before cutting
into 10 individual bars. Wrap each
bar individually and store in the
refrigerator for a quick snack anytime.

Note: This is a basic recipe that can
easily be altered. They are not sweet
so dried fruit and nuts will turn
these into a sweet treat. If you wish
to increase the protein content, just
replace some of the soy milk with
equal amounts of soy protein.
Additional water may be needed. The
finished product should be very chewy
and thick like a dense brownie. They
are very satisfying and very healthy.
Great for athletes. Enjoy!

Approximate nutritional info (per bar): 175 cal, 3
grams fat, 27 carbs(3 grams vegan sugar), 4
grams fiber, 11 grams protein

Serves: 10

Preparation time: 20-25 mins

Ingredients (use vegan versions):

• 1 cup whole wheat flour
• 1 1/2 teaspoon baking powder
• 1 cup rolled oats
• 3/4 cup vegan soymilk
• Ener-G Egg Replacer for 1 egg(I use 1 tablespoon ground flax seed and 3 tablespoon water)
• 1/3 cup peanut non-hydrogenated vegan margarine
• 1/3 cup vegan maple syrup

Directions:

In large bowl mix flour, baking powder and oats.

In a separate bowl combine milk, egg or Ener-G Egg Replacer, peanut
margarine and maple syrup. Add to the dry ingredients; stir just
until moistened.

Spoon into prepared muffin tins. Bake at 400 degrees F for
20 to 25 minutes. Makes 12 muffins.

Serves: