Put oats, water and soy milk in a pan and bring to the boil. Reduce heat and simmer for 5mins. Add herbs and stock powder, stirring every now and then to prevent sticking.
Grease a loaf pan with olive oil. When the oats are soft and creamy pour into the loaf tin. Allow the oats to cool and set (this can be done the day before and stored in the fridge.
Remove the oatcake from the loaf tin and slice into steaks. Heat a little olive oil in a heavy skillet and fry the oat steaks on both sides till golden brown.
This is high fiber, high energy winter comfort food that is perfect with a rich tomato sauce and grilled mushrooms. In summer you can BBQ it and serve with salad and a smoky corn and chili salsa (for summer change the herbs to coriander and basil adding them just before you pour the oats into the loaf tin)