Sentences with phrase «cup oats in it»

Combine 1/2 cup oats in 1 1/2 cups water.

Place 1 cup oats in food processor and grind to a powder.

If you don't stock wheat germ, use 1/4 cup oats in it's place.

Put 2 cups oats in a food processor and blend for approximately three minutes until they take on the consistency of flour.

Not exact matches

Place 2 cups of old - fashioned or quick - cooking rolled oats in a food processor and process into a fine powder.

Tile Flatbreads 2 cups gluten free rolled oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch of salt 1 cup boiling purified water 2 tablespoons olive oil

Mix the oats, nut milk, 1/2 a cup of water and a pinch of salt in a saucepan and start to warm it over a medium heat.

Pastry 3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor) 1/3 cup / 50 g rice flour 1/2 cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2 tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water

Transfer the flour to a large mixing bowl and whisk in the remaining 2 cups / 200 g oats, baking powder, baking soda, cinnamon, and salt.

1/2 cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1 cup filtered water 1/2 cup / 45 g rolled oats, choose certified gluten free if intolerant 3/4 cup / 60 g unsweetened desiccated coconut 1 cup / 250 ml unsweetened almond milk 1 egg or 1 tsp chia seeds soaked in 1/4 cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2 tsp ground vanilla 1 tsp baking powder 1/2 tsp cinnamon zest of 1 lemon

Process two cups of oats in the food processor until they form a fine flour.

Pulse 1 1⁄4 cups / 125 g of the oats in a food processor until they resemble a very rough flour.

Hi Tanene, I created this recipe in grams so I'm not sure about the cup measurements exactly but it's about 5 cups of oats.

Then add in 2 cups rolled oats and continue to blend till they're just incorporated.

Sprinkle 1/4 cup of oats on top and throw it in an oven preheated to 350 for approximately 25 minutes.

Pour the mixture into a bowl and stir in 1 cup rolled oats but don't blend them in, just mix the with a spoon.

Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg muffins, or oatmeal cups for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter for snacks.

I blended about a cup of oats into a fine powder (in the blender) to create oat flour.

I modified my second batch to include protein powder (vanilla flavor) in place of the 1/4 cup oats blended into the paste to give a better protein: carb ratio.

vanilla 1 large egg 2 cups quick cooking oats (which I smashed in zip lock bag with a rolling pin) 1 1/2 cups all purpose flour 1 1/2 tsp.

For a post - or pre-gym energizing smoothie, grind up 1/2 cup of rolled oats in your food processor or blender until the oats turn into a powder, and then add to the rest of your smoothie fixings.

Mix in 2 cups rolled oats, 1 cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ.

I also swapped out 1/2 cup of the flour for 1/2 cup oat flour because I love oats in my bread, and love how healthy they are.

I just made it with a few alterations... rolled oats in place of quinoa, all fruit on the bottom and I made a brown sugar crumble on top (1/2 c flour, 1/2 cup brown sugar, 3 tbsp butter).

Place 1 cup of the oats and 1/2 cup of the walnuts in a food processor and blend on high until finely ground, about 30 seconds.

Add in the remaining 1/2 cup of oats and dark chocolate chips, then pulse until combined.

For the compote, right after you make the oats, simply place frozen strawberry halves in a small cup or bowl and put them in the fridge overnight with the mug of oats.

I even added an extra dose of healthy by throwing in an entire cup of oats.

Then, in a small saucepan, bring 1 cup water to a boil and add in the toasted oats, chamomile, and a dash of sea salt.

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4 cup olive oil 1/2 cup water

I only used 3 cups of oats and added lots extra peanut butter and honey in hopes that it would do the trick.

1 cup oat flour (You can make your own by finely grinding oats in a food processor) 1/4 cup ground flax seed 1 - 1.5 tsp sea salt * see notes above 1/4 cup olive oil 1/2 cup water 1 tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)

Coconut Granola Recipe Save Print Ingredients 6 tbsp melted coconut oil (scoop it when solid and melt it in the microwave) 4 cups of old fashioned style oats 3 tbsp flax... [Read more...]

DRY — 2 cups ground almonds (240g)-- 1/2 cup GF oat flour (oats ground in a food processor)(50g)-- 1/2 cup coconut sugar (75g)-- 2tsp cinnamon — 2tsp baking powder — zest of 1 lemon & lime

Ingredients: 1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2 tsp truvia / stevia 1/4 tsp baking powder 1/2 cup of oats (Stick with rolled oats.

3/4 cup rolled oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2 tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.

Cut the oats back to 1 cup and threw in some extra nuts to make up for the missing volume.

Put 1 cup of rolled oats in a food processor fitted with a steel blade.

I start by putting a cup of oats in each of my work tupperware containers, then pour almond milk over the oats — I never really measure this, I just try to almost totally cover the oats.

Combine 2 cups oats with baking soda, baking powder, salt, cinnamon and cocoa powder in a food processor and process until finely ground.

The batter starts with a cup of oat flour — 1 cup of oats thrown in the blender and chopped up into flour - like consistency.

In a separate mixing bowl, combine 1/2 cup brown sugar, chopped almonds, rolled oats, flour, nutmeg, and butter.

Meanwhile, finely grind the toasted walnuts and 1/2 cup of the oats in a small food processor.

Put 1 1/2 cups old - fashioned rolled oats in large skillet over medium heat.

For No Bake Granola Bars, combine 2 cups old fashioned rolled oats, 1/2 cup oat flour, 2 cups puffed rice cereal, 1/2 cup coconut chips or other mix - ins (including nuts, if you like) into a bowl and mix.

My measurements are in cups simply because there's no need for exact precision with overnight oats.

For Crunchy Granola Bars, combine 1 cup finely ground nuts, 1/2 cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 2 cups old fashioned rolled oats, 2 cups puffed rice cereal in a bowl and mix.

In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt.

* you can make oat flour and almond meal by grinding 1/4 cup rolled oats and 1 cup almonds in a food processor until a fine crumb forms.

I added a cup of gluten free oats to the batter and blended in my food processor before adding the blueberries.