Snacks

There are probably a dozen or more variations of baked oatmeal floating around the Internet and in various cookbooks. This is the variation I used.

2 cups oatmeal
1/4 cup brown sugar (may use other sweetner or omit)
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 cup shredded apples
1 tsp vanilla
3/4 cup rice or soy milk
1/2 cup blueberries

Mix wet ingredients into dry ingredients, add blueberries. Spread into an 8" x 8" baking dish sprayed with pan spray. Bake at 350 degrees for 25 - 30 minutes.

NOTE: I now make this recipe without sugar, adding instead 1/2 cup applesauce or crushed pineapple w/juice in with the 1/2 cup shredded apples.

While following MWL, I needed a tasty snack that I could pack with me to work. I came up with these and they became much more than a snack. I eat them now with a salad for a tasty lunch or dinner. And when I'm not on the MWL program, I add the optional toppings for a special treat! Check out the recipe for Rice Bakes.

This delicious sauce/dip is a recipe that jermama (McDougall Board) adapted from John Robbins' sauce recipe for his Mac and No cheese (from May All Be Fed).

1 butternut squash, cooked and cubed
1/4 cup miso (dark and light both work)
1/4 cup hot water (not boiling)
1/3 cup nutritional yeast
3 Tbsp dijon mustard
1 Tbsp soy sauce
dash garlic

Throw everything into blender and blend until smooth. Use as a dip with raw veggies or as a sauce over steamed veggies and/or pasta.

Mix up 1 recipe of baked oatmeal (without the blueberries). Spread 1/2 in the 8 x 8 prepared dish. Spread with 1/2 jar of All-Fruit or Simply Fruit (10 oz. size) to within a half inch of the sides. Spread remaining baked oatmeal over the fruit spread and bake as per recipe. Allow to cool and slice into bars.