Blueberry Oat Breakfast Bars - a serving of oatmeal in every bar!

1 pint blueberries
1/4 cup sweetener of choice
1/4 cup water
1/2 teaspoon vanilla
2 tablespoons cornstarch mixed with enough water or juice to form a smooth paste

3 cups oatmeal (not instant)
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
4 ounces unsweetened applesauce (one small container)
1/2 cup water
1/4 cup sweetener of choice
1 teaspoon vanilla

Preheat oven to 350F. Oil an 8x8-inch baking dish.

In a small saucepan over medium-high heat, combine the blueberries, sweetener and water. Bring to a boil. When it boils, stir in the vanilla and the cornstarch mixture. Continue to stir as it thickens. Remove from heat and set aside.

In another bowl mix  the oatmeal,cinnamon, baking powder, and salt.  Stir in the apple sauce, sweetener, water, and vanilla, and mix well.

Spread half of the oat mixture into the prepared pan, patting it in place to fill the corners. Spoon the blueberry filling over the batter, and cover the blueberries with the remaining oat mixture. I scatter it by hand in an even layer so that some of the blueberries show through.

Bake for 25 - 30 minutes, or until the top is lightly browned. Allow to cool before cutting into bars.

Corn and Oat Chowder

Makes 6 servings

1 clove garlic, minced
1/2 cup onions, diced
1 cup celery, chopped
2 1/2 cups water
10 package frozen corn
salt and pepper to taste
1/2 tsp dried tarragon
1/2 tsp dried basil
1 small bay leaf
2/3 cups rolled oats
2 cups soy or rice milk

Saute onion, garlic and celery in a little water in soup pot. Add Water, corn and spices and bring to a boil. Stir in oats and, reduce heat to simmer for 10 minutes stirring occasionally. Stir in soy or rice milk and heat through sirring constantly. Do not boil.

Discard bay leaf before serving.

Hummus

16 ounces rinsed chickpeas
1 tbsp lemon juice
1/4 tsp salt
2 cloves garlic, minced
1/4 cup water
1/4 cup oat bran

In a blender, or food processor, combine all but the oat bran. Blend until smooth.  Spoon  into a bowl and stir in oat bran. Mix well. Cover and chill.

Potato Oat Pancakes

Makes 18 3" pancakes

In food processor add,

2 large washed, unpeeled potatoes, cut into cubes
1 small onion, quartered
1 tsp lemon juice
1/2 tsp baking powder
1/2 tsp salt
1/8 tsp pepper
3/4 cup rolled oats

Process until smooth ,and let sit 15 minutes.

Pre-heat non stick skillet and drop mixture into pan and cook pancakes until brown, turning carefully.

Per pancake
42 calories
1 g protein
0 g fat
9g carbohydrate
75 mg sodium
0 g cholesterol
1 g fibre

Bean Loaf - Great as a pate, cold or warm

Preheat oven to 350 F, and line a 4 x 8 loaf pan with parchment paper, or grease well.

In food processor add;

1 cup rolled oats
3/4 cup water
1 pound, canned , rinsed White beans (Great Northern, navy, butter)
1 cup shredded carrots
1/2 cup diced onion
2 tablespoons oat bran
1/8 tsp pepper
1/4 tsp each dried oregano, basil m thyme , sage
salt to taste

Process until smooth and pour in loaf pan. Bake 60 minutes or until firm and slightly puffy. Loaf will settle on cooling. Eat warm, cold, spread on crackers or bread, in wraps.

For convenience we use a frozen diced mix of carrot,celery and onion from the grocer's. Makes this recipe even easier : )

 6 servings

Per Serving
160calories
9 g protein
1 g fat
29 g carbohydrate
19 mg sodium
0 mg cholesterol
7 g fibre