I make a double batch, freezing bars in plastic sandwich bags to grab and take with me, as needed.
1 c. ground oats (grind in blender)
1 c. whole oats
2 ripe bananas
½ c. unsweetened applesauce or canned pumpkin
¼ c. nondairy milk of your choice
½ tsp. vanilla extract
½ tsp. bkg. soda
1 tsp. bkg. powder
½ tbsp. pumpkin pie spice or cinnamon
½ c. berries (fresh/frozen) or dried fruit/nuts
Preheat oven 350F. Line 8 x 8" pan with parchment paper or use silicon pan. Place oats in bowl. In blender, mix until smooth: bananas, applesauce/pumpkin, milk, vanilla, bkg. soda, bkg. powder, pumpkin pie spice/cinnamon. Fold wet into dry ingredients. Add berries, dried fruit, or nuts. Bake about 23-25 minutes; be careful not to over bake!
Beans and Greens: Using a small amount of water or veggie broth, sauté onions, minced garlic, mushrooms, and chopped fresh or jarred red peppers. Add 1 box or jar of diced tomatoes, 1 can white beans, spinach or other green of your choice, chopped black olives, and Italian seasoning. Heat and serve over pasta or grain.
Quinoa and Mixed Vegetables: Cook 1 cup quinoa according to package directions. Add 1 14-oz. box of can diced tomatoes, 1 can drained black beans, 1 lb. frozen mixed vegetables. Add jarred salsa, smoked paprika or other spice, to taste. Heat and serve.
Example of a hearty, yet simple and appealing meal for guests:
Bean chili + baked acorn squash stuffed with rice (cooked with onions + celery + peppers + raisins) + mixed vegetable salad + chunky applesauce + bakery raisin/oatmeal bread.