Kathy Pollard

You’re launched on a lifetime of great food and great snack! Here is a filling and satisfying breakfast on-the-go, or a perfect homemade bar to stash at work. It never gets boring, as you can rotate through a variety of add-ins, like apricots, dates, cranberries or figs, pecans or walnuts, peanuts, or the occasional chocolate chips. Store-bought bars with isolated soy protein need not apply.

Ingredients:

• 3 C rolled oats (regular, not quick or instant)
• ½ C whole wheat or spelt flour
• 2 tsp baking powder
• 1 T  Ener-G Egg Replacer OR 1 Tbsp cornstarch or arrowroot
• ¼ C maple syrup or soaked dates
• 1 tsp cinnamon
• ¼ tsp salt
• ½  C applesauce
• 1 tsp vanilla
• 1 C soymilk (or other plant milk)
• 1/3 C raisins

Optional Additions:

• 1/3 C dried cranberries or dried fruit
• 1/3 C walnuts
• ½ C chopped apple
• 1/3 C peanut butter
• 1/3 C Coconut

Instructions:

Preheat oven to 350 degrees. Mix dry ingredients, then add the rest of ingredients and mix just until uniform.
Spread out in a 13 X 9 inch – glass works well as it tends not to stick.

Bake 25 – 35 minutes, until a toothpick comes up clean.

Cool. Cut into 16 rectangles.