Mark and Kendra's Muf-Fits Recipe

6 cups oatmeal
1 1/2 cups brown sugar
3 packages fruit-flavored Jello (Experiment w/ flavors and find the ones you prefer. Remember, Jello is colored. If certain colors seem less appetizing to you, steer away from those flavors. You could also experiment with using unflavored gelatin and adding fruit juice to taste for a more natural flavor.)
3 cups water

Optional dry ingredients: raisins, shredded carrots, shredded coconut, sunflower seeds, chopped nuts, dates, chopped dried fruit, whatever sounds appealing to you that will fare well in your skinsuit's back pocket.

Optional spices: Vanilla and cinnamon to taste. (Try starting w/ 1 tsp each.)

Bring the water to a boil. Add the sugar and the Jello to the hot water and stir to dissolve. Mix the dry ingredients in with the water. Allow the oats to absorb the water.

Now add however much of each optional dry ingredient you think will work well. I usually start out by adding 1 cup of whatever sounds appealing and then mix thoroughly. If I think the batter could use more of that ingredient, I gradually add more until I'm satisfied.

Grease 22 muffin cups with vegetable shortening or grease a large glass or metal baking pan if you want to cut them into bars later. Fill the muffin cups or pan with the batter and place in a 200° oven.

Leave Muf-Fits in the oven until they have achieved your desired level of dryness. We have dried them for up to 2 hours, but usually find that somewhere between 45 minutes to 1 hour makes for a moister Muf-Fit. Just peak in the oven periodically and use your best judgement. When they look dry enough, remove them from the oven. Let them cool to room temperature. Place the Muf-fits in individual plastic sandwich baggies. For best results, store the Muf-Fit baggies in the freezer and use as needed.

Makes ~22 Muf-Fits.