Optional step for thicker oatmeal:
Pour oatmeal mixture into a microwave safe bowl, and microwave for 30 seconds to 1 minute at 50 % power.
Pour the oatmeal mixture into the prepped dish.
Pour oatmeal mixture into greased 8 x 8 inch pan, spread out into an even layer.
Pour the oatmeal mixture into the casserole dish.
Not exact matches
Cook and stir for a minute, then
pour over the toasted
oatmeal mixture.
Add the extract and
pour over top of the
oatmeal mixture.
Pour the lemon
mixture over the hot
oatmeal crust and return to the oven to bake for 15 - 18 minutes, or until golden brown around the edges.
Gradually
pour the melted butter over the
oatmeal mixture, and stir until crumbly.
Pour the
oatmeal raisin cookie
mixture into the bowl and microwave (uncovered) for 1 minute and 30 seconds.
In another large bowl, mix the
oatmeal, flour, vital wheat gluten till combine and
pour into the yeast
mixture.
Pour batter evenly into muffin cavities and top with
oatmeal mixture.
Stir in peanut butter, then
pour over the toasted
oatmeal mixture.
Put the
oatmeal in a bowl,
pour the melted caramel sauce over and toss the
mixture until the
oatmeal is coated with sauce.
Cook and stir for a minute, then
pour over the toasted
oatmeal mixture.
You can add a
mixture of honey,
oatmeal and milk and
pour it in the ice tray.
Pour the peanut butter
mixture, along with the almond milk and mini chocolate chips, into the
oatmeal mixture.