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2 c. water
5 Tbsp. Braggs Liquid Aminos
2 Tbsp. olive oil
1 Tbsp. agave
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. cayenne pepper (optional)
1 1/2 c. whole oats
1/2 c. instant oats
1/2 c. textured vegetable protein
1/2 c. pecan pieces
Heat oven to 375.
Pour 2 cups water in pan then add soy braggs, oil, agave, Italian seasoning, onion, garlic and cayenne. Stir and boil.
Pour in both oats and mix well. Reduce heat. Simmer for 4 minutes stir to keep from sticking.
Add TVP and pecans. Cool to warm then spray cookie sheet and using melon scoop, fill and place on cookie sheet.
Bake for 30 minutes.
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