Sentences with phrase «cooking oats in this recipe»

* While I haven't used quick - cooking oats in this recipe, they should work as well.

I used quick cooking oats in this recipe, but you could also use rolled oats if you prefer; they'll just be a bit chewier.

Not exact matches

They make all kinds of oats, but the oats that I used are quick - cook oats which are great to use in overnight oat recipes since they turn out really thick and creamy (not too chewy).

You could substitute another kind of oats for the recipe, but just make sure you alter the cooking to match the oats you're using and add in the snickerdoodle flavoring!

I used quick cooking steel cut oats in this recipe, using a 3:1 ration of water to oats.

I sometimes grind the steel cut oats in the Ninja to make a more fine, creamy texture and it reduces cook time on the stove top... can or should I not use this ground steel cut oats for the overnight recipe?

* Note: I have tried this recipe with the oats directly in the slow cooker, but they tend to burn and stick around the edges.

I use steel cut oats in this recipe because I love the hearty texture they take on when cooked in the slow cooker.

The other morning, I prepared my daughters a pot of cooked oatmeal to which I added in peanut butter and honey, and it was so darn good that I got to thinking about a peanut butter overnight oats recipe, which fostered this deliciousness.

This tasty apple and cinnamon porridge is an overnight oats recipe, marinated in the fridge overnight that is then either cooked in the microwave in the morning or on your stove top.

Just baked left to cool for 10 mins but they were still gooie in the middle (half baked) although still a bit warm, i cooked them for an extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i did nt have any liquid left over either the oats very quickly absorbed it all when mixing

Ironic, I talked about cooking with tea in my post today too my breakfasts definitely come in phases hut I haven't had an oats one in a long time I miss them, I think I should start back up with the recipe because it looks incredible!

I have also made this recipe successfully with 3 cups (90 g) puffed brown rice cereal in place of quick - cooking oats.

(Quick cook oats will absorb the liquid, so reduce the amount of liquid in the recipe)

So basically, by processing the old - fashioned oats like you do in your recipe, you are making quick - cook oats.

For the record for anyone who is wondering, quick - cook oats can be substituted one for one in this recipe (in my experience); just don't grind them before using.

Quick cooking oats, sometimes called «one - minute oats» are often used in my baking recipes, especially in cookies, muffins, and quick breads.

You can use rolled or quick - cook, but I don't recommend steel - cut or quick - cook steel cut oats in this recipe at all, mainly for the texture and cooking times.

In fact, the only really unconventional practice you're undertaking with this recipe is adding some canned pumpkin puree (or homemade pumpkin puree, if you're the terribly fancy type) into your oats once they have finished cooking.

Note: Be warned, steel cut oals can take up to 30 minutes to cook on the stove top so if you don't see yourself finishing the whole box, you can substitute old - fashioned oats in this recipe (see notes).

There is no mention of water in the recipe, and I couldn't get my oats to cook without it.

Have pumpkin pie for breakfast with this healthy recipe featuring steel - cut oats cooked overnight in a slow cooker with pumpkin puree and spices.

Most recipes «soak» the oats in the refrigerator, softening the grains and making them palatable much like oatmeal that is actually cooked.

One of the recipes I cook overnight in the crockpot and the other is just overnight oats in a jar.

6 tablespoons unsalted butter 3/4 cup semisweet chocolate chips 2 large eggs 2 teaspoons vanilla extract 1/2 cup sugar 1/2 cup Purple Puree (recipe below) 1/4 cup plus 2 tablespoons Flour Blend (equal parts all - purpose flour, whole wheat flour, and wheat germ) 1/4 cup rolled oats, ground in a food processor 1 tablespoon unsweetened cocoa powder 1/4 teaspoon salt 1 cup chopped walnuts (optional) Butter or nonstick cooking spray

Quinoa grains can be cooked like rice and quinoa flakes can be used as an alterative to oats in almost any recipe.

She also have overnight oats with chia and coconut milk before she left her apartment in Copenhagen, and brought a tub of cooked cauliflower she'd been recipe testing onto the plane to eat mid-flight, much to the chagrin of her fellow passengers.

You can use rolled or quick - cook, but I don't recommend steel - cut or quick - cook steel cut oats in this recipe at all, mainly for the texture and cooking times.

The wonderful worlds of ice cream and no - cook oats meet in this dessert - disguied - as - breakfast recipe.

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 grueIn 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 gruein 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 gruein 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 gruein 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 gruein 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 gruein water or soured milk before they were cooked and served as porridge or gruel.

Be sure to take a look at all my Oats Recipes as oats in all shapes and forms happen to be one of my favorite ingredients to cook with.

Filed Under: Cooking, Desserts, food, Recipes Tagged With: baking with chocolate, bar recipes, caramel, caramelitas, chocolate, chocolate oatmeal, cookie bar recipes, cookie bars, Dessert, dessert bars, dessert recipes, Desserts, Just Us Four Recipes, oatmeal, recipes in under 30 minutes, rolled oats, salted caramel, salted carameRecipes Tagged With: baking with chocolate, bar recipes, caramel, caramelitas, chocolate, chocolate oatmeal, cookie bar recipes, cookie bars, Dessert, dessert bars, dessert recipes, Desserts, Just Us Four Recipes, oatmeal, recipes in under 30 minutes, rolled oats, salted caramel, salted caramerecipes, caramel, caramelitas, chocolate, chocolate oatmeal, cookie bar recipes, cookie bars, Dessert, dessert bars, dessert recipes, Desserts, Just Us Four Recipes, oatmeal, recipes in under 30 minutes, rolled oats, salted caramel, salted caramerecipes, cookie bars, Dessert, dessert bars, dessert recipes, Desserts, Just Us Four Recipes, oatmeal, recipes in under 30 minutes, rolled oats, salted caramel, salted caramerecipes, Desserts, Just Us Four Recipes, oatmeal, recipes in under 30 minutes, rolled oats, salted caramel, salted carameRecipes, oatmeal, recipes in under 30 minutes, rolled oats, salted caramel, salted caramerecipes in under 30 minutes, rolled oats, salted caramel, salted caramel sauce

In case you're wondering, Let's Get Cooking's healthier muffin recipes include chocolate versions made with fresh beetroot and «autumn» muffins made with apples, carrots and oats.