I used quick
cooking oats from GF Harvest.
Not exact matches
If fully
cooked, why
cook it separate
from the
oats?
3/4 cup rolled
oats (quick -
cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted
from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
Hi Lisa... I will say that it's best to stir it in the middle of
cooking - it prevents the
oats from getting burnt on the outside.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the
oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are
cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola
cooks evenly 9) Bake for another 15 minutes, then stir again, before
cooking for a final 15 minutes or until golden brown 10) Remove granola
from the oven and place on
cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
I tasted the
oats after
cooking about 20 minutes and they were quite sour
from the whey so added the liquid stevia.
Some just use the water
from cooking the
oats (5 c. water, 1 c.
oats cooked for 1 hour) and some blend the
cooked oats.
I got the
oats from the bulk bins at Sprouts — which I've found to be one of the most affordable ways to get everything
from steel cut to quick
cooking whole
oats.
We are huge oatmeal fans in this house; every variety makes an appearance in our pantry
from quick
cooking to rolled
oats to steel cut.
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons dried oregano 1 Tablespoons diced chive 1 cups GF bread crumbs * or gluten free
oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas,
cooked or canned 2 1/2 cups lentils,
cooked Salt to taste 1/2 cup BBQ sauce (you can use store bought or we love this recipe
from Oh She Glows!)
100 - Calorie Cheese, Vegetable and Egg Muffins,
from Averie
Cooks Shakshuka,
from The
Cooking Jar Apple Pie Smoothie,
from Simply Recipes Frittata Base Recipe,
from Naturally Ella Grain Free Granola,
from Minimalist Baker Christmas Baked Eggs,
from Mel's Kitchen Cafe Superfood Breakfast Smoothie,
from Mel's Kitchen Cafe Buckwheat Pancakes,
from A Cozy Kitchen Inner Goddess Raspberry Breakfast Bowls,
from Pinch of Yum (be sure to use gluten free granola for topping) Butternut Squash Breakfast Hash,
from Love & Lemons Coco Banana Date Shake,
from Sprouted Kitchen Chia Breakfast Bowl,
from 101 Cookbooks (be sure to use gluten free granola for topping) Maple Almond Granola,
from Gluten Free on a Shoestring Crispy Breakfast Skillet Hash,
from Sally's Baking Addiction Maple Banana Baked Oatmeal,
from Serious Eats (be sure to use gluten free
oats)
If you don't have something that can go
from stove top to oven, just
cook the
oats in a regular pot on the stove and then transfer to any kind of baking dish for the oven.
For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made
from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick
cooking oats and quinoa flakes.
I made them in the rice
cooker (overnight), so I woke up to perfectly prepared steel cut
oats that involved zero effort
from me.
If you don't have a powerful blender and want to soak your instant
oats, oatmeal, porridge, quick
cook or rolled
oats, soak 1 cup of
oats with 1 cup of the liquid
from the recipe.
I was curious about the recipe becuase, even though I'm
from Ireland, I've never really liked porridge or anything with
cooked oats.
I could try making oat flour
from quick -
cooking oats, and using a little cornstarch with that, maybe??
Besides this cake, I've been using North Coast apple sauce in so much of my
cooking lately,
from these brownies, to my morning
oats, atop a cup of coconut yogurt and even in smoothies.
Once the
oats are
cooked, remove them
from the hob and thoroughly stir in the pumpkin puree, spices, maple syrup and flaxseeds.
Nut & Seed Granola
from Feeding the Whole Family:
Cooking with Whole Foods by Cynthia Lair (shared with permission) 3 cups rolled
oats 1/2 cup sesame seeds 1/2 cup sunflower seeds 1/2 cup pumpkin seeds 1/2 cup almonds, chopped 1 cup whole wheat pastry flour 1/2 tsp cinnamon pinch sea salt 1/3 cup cold - pressed vegetable oil (we like to use coconut, though all wet ingredients need to be at room temperature to do so) 1/3 cup brown rice syrup or maple syrup 1/4 cup apple or orange juice (in a pinch, most other juices have worked for us too) 1 tsp vanilla 1/4 tsp almond extract
Be sure to purchase slow
cooking rolled
oats from a whole foods store, not quick
oats that are present in instant oatmeal.
Frozen veggies, oatmeal (you do it just like the rice, blend up the dry
oats before
cooking), fruits that I'd be cutting up for the older kids, chicken, sweet potatoes or squash that I was
cooking for dinner, leftover veggies
from dinner, whatever.
Raisin and Walnut Oatmeal Cookies adapted
from The Kind Diet 1 cup of quick -
cooking rolled
oats 3/4 cup all - purpose flour 1/3 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon fine sea salt 1/3 cup real maple syrup 1/2 cup canola oil 1 teaspoon vanilla extract 1/2 teaspoon molasses 1/4 cup finely chopped walnuts 1/4 cup raisins or other dried fruit Preheat oven to 350 F. Line a baking sheet with parchment paper.
Medical nutritionist Daniella Chace, coauthor of «What to Eat if You Have Cancer,» advises
cooking up hot cereal
from steel - cut
oats (higher in phytochemicals than the rolled variety).
Once
oats are fully
cooked, remove
from microwave and stir.
I know steel cut
oats take longer to
cook... and
from reading this article one would deduce that means they are whole grains and therefore not junk food.
We like to make hot
cooked oatmeal for breakfast, an occasional batch of oatmeal cookies, and this recipe for Low FODMAP
oats with strawberries
from Dédé Wilson, author of The Low FODMAP Diet: Step By Step.
A suggestion in the book is to have a
cooked cereal made
from freshly cracked wheat or
oats, eaten with cream or milk and a limited amount of sugar sufficient to flavor the cereal.
I
cook a big bowl of oatmeal, (one cup of
oats, almost 2 of water) no salt added, and once it cools down enough to touch, I dissolve a TBS or so of shiro miso (I get mine
from an oriental market, but make sure it isn't pasteurized, it has to have live cultures) in a bit of water, and mix it well into the
oats.
She is easily consuming between 18 - 24 grams, if it's a full cup of
cooked oats as well has healthy fats and protein
from the chia and flax (I don't consider dairy «healthy»).
A quick review of grain recipes
from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi; a similar dish made
from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves; before the introduction of commercial brewers yeast, Europeans made slow - rise breads
from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were
cooked and served as porridge or gruel.
based on a recipe
from Five Heart Home Preheat Oven to 350 F Line two cookie sheets with parchment paper (or use stoneware) Prep time: 15 minutes
Cook time: 30 minutes Cooling time: 2 hours 6 cups of
oats (gluten - free for GF version)