Spread the oat mixture evenly onto your lined baking sheet.
Spread the oat mixture on your baking sheet in an even layer and bake for 10 minutes.
Spread the oat mixture onto a parchment - lined baking sheet and bake about 40 minutes, stirring every 10 minutes, until the granola is golden.
Spread oat mixture on large rimmed baking sheet (15 - x 10 - inch).
Spread the oat mixture onto your prepared baking sheet and bake for 10 minutes.
Spread oat mixture into a thin layer on a baking sheet lined with nonstick foil.
Spread oat mixture into baking pans (metal pans cook faster than glass).
SPREAD the oat mixture evenly over the baking sheet.
Evenly
spread oat mixture on a parchment paper lined baking sheet.
Not exact matches
Spread this date
mixture over the top of the
oat base and place back in the freezer for at least an hour to set fully.
If omitting oil, you will need to use a spreader or spatula to
spread the chocolate over
oat mixture, as it will not flow easily enough on its own.
Press 2 / 3rds of the
oat mixture into your lined baking tray, using the back of a spoon to
spread the
mixture around (a wet spoon will stop it from sticking).
Spread mustard thinly over both sides of chicken; coat with
oat mixture.
Spread out
oat mixture onto prepared cookie sheet and bake for 10 minutes (Stirring half way) until granola is slightly browned.
Pour the
oat mixture onto the baking sheet and
spread into an even layer.
Pour the chocolate
mixture over the
oat layer in the pan and
spread evenly.
Press half the
mixture into the lined tin,
spread evenly with the date paste then top with the rest of the
oat mixture (it helps if you crumble it up and sprinkle it over the date paste, then press it down afterwards).
Spread the blueberries on top and sprinkle with the remaining
oat mixture.
Sprinkle half of the
oat crumbles over the cheese
mixture, and
spread half of the caramel sauce over that.
Cover the apples and cranberries with the
oat mixture, using a fork or spoon to
spread it into an even layer.
Spread half of the
oat mixture in the buttered baking dish.
Spoon remaining
oat mixture on top, using your spatula to
spread it around.
Evenly
spread 2 cups of the stewed rhubarb over the
oat mixture.
Drop about two thirds of the
oat mixture into the base of the tin,
spread it out and press down very lightly — don't pack it too firmly.
Divide
oat mixture between baking sheets;
spread in a thin, even layer.
Spread the chia seed jam over the crust then sprinkle the remaining
oat mixture on top.