1 cup gluten - free all - purpose flour 1
cup oats rolled or quick oats (not instant) 1/2 cup raw cane sugar (or 1/4 raw cane sugar + 1/4 coconut sugar) 3/4 cup organic vegan margarine 2 cups sliced organic strawberries 2 cups sliced rhubarb + 3 tablespoons of water
Not exact matches
Place 2
cups of old - fashioned or quick - cooking
rolled oats in a food processor and process into a fine powder.
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black beans (rinsed) 1/2
cup / 125 ml olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat flour (or same amount
rolled oats, mixed into a flour) 1/2
cup / 50 g almond flour 6 tbsp cacao powder 1 tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Dry ingredients 1
cup / 100 g almond flour 1
cup / 100 g
rolled oats (use cert.
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
I don't have a kitchen scale so I used 3 large bananas, 4 medium sized bananas, 2
cups rolled oats and 1
cup golden raisins.
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
Layers 1
cup / 125 g muesli, granola, puffed grains or just
rolled oats 1
cup / 250 ml full - fat plain unsweetened Greek or Turkish yogurt (for a vegan alternative, use coconut yogurt or organic GMO - free soy yogurt)
1/2
cup uncooked quinoa + 1
cup water (or 1
cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1
cup rolled oats or jumbo
oats 2
cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free
rolled oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
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
Apple Oatmeal 1
cup rolled oats 1
cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp almonds, finely chopped 1/2 tsp ground cinnamon 1/2 tsp freshly ground cardamom 1/4 tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt
Then add in 2
cups rolled oats and continue to blend till they're just incorporated.
3
cups of gluten free
rolled oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
The second time I used 2 lg bananas and subbed just shy of 2
cups of packaged oat flour (consensus on google subbed 1
cup oat flour for 1 1/4
cup rolled oats), and used parchment paper.
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.
Nutella 1
cup all purpose flour 1
cup rolled oats 1/4
cup cocoa powder 1 tsp.
I poured that into a big bowl with five scoops of Optimum Nutrition Caramel Toffee Fudge whey, about a half to 3/4 of a
cup of actual
rolled oats, and enough milk — almond milk — to hold the mix together.
1
cup rolled oats blitzed into oat flour + 1/2 to 3/4
cup of whole
rolled oats 5 scoops whey protein powder Milk to bind
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.
(2
cups oat flour + 1
cup whole
rolled oats?).
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon
roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour, ground
oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
Step 3: Use a food processor or a blender to process the 2 1/4
cups rolled oats into a fine flour and measure out 2
cups.
Top each one with a 1/4
cup of the toasted
rolled oats followed by a 1/4
cup of vanilla yogurt.
Ingredients: 1/4
cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2
cup oats (NOT quick
oats... use regular
rolled oats) 1/4 tsp baking powder 2 tsp stevia / truvia 1/4
cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream
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.
5 ounces good - quality semi-sweet chocolate bar (Scharffen Berger 62 %) 1
cup whole wheat pastry flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1
cup old - fashioned
rolled oats 1/2
cup walnuts, very, very finely chopped (by hand) 1/2
cup unsalted butter, at room temperature scant 1
cup natural cane sugar (or brown sugar) scant 1 tablespoon organic unsulphured molasses (blackstrap) 1 large egg 1 1/2 teaspoon vanilla extract 1/4
cup large - grain sugar (for ex: turbinado)
Mix in 2
cups rolled oats, 1
cup each chopped nuts and dried fruit, and 2 tablespoons wheat germ.
Make the oat flour: use a food processor or a blender to process 2 1/4
cups rolled oats into a fine flour and measure out 2
cups.
vanilla extract 1/4
cup rolled oats 2 Tbsp.
If the spinach and / or beet mixture is too moist for handling, simply add about 1/4
cup of ground
rolled oats to absorb the extra moisture.
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).
You can also skip the buckwheat and add another 1/2
cup rolled oats.
1
cup old - fashioned /
rolled oats 1
cup unsweetened applesauce 1/2
cup milk or buttermilk 1 large egg 1 tsp.
1 - 2 tsp truvia (optional — for more sweetness) 1/2
cup oats (NOT quick
oats... use regular
rolled oats) 1/4 tsp baking powder
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.
Ingredients 2
cups flour 1 1/3
cups rolled oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3
cups sugar 2/3
cup canola oil 2 tablespoons molasses 1
cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon ground flax seeds 1
cup walnuts, finely chopped 1/2
cup raisins
2
cups spelt flour (or a mix of 1.5
cups all - purpose flour and 1/2
cup whole wheat flour) 1 teaspoon of each: baking powder, baking soda and sea salt 2 teaspoons of each: cinnamon, nutmeg and ginger 1
cup unsalted butter (or margarine for vegan / dairy - free) 1/2
cup sugar 1/2
cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3
cups rolled oats 1-1/2
cups raisins 3/4
cup coconut 3/4
cup walnuts
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.
Mango chia pudding, gooey cinnamon
roll oats, green smoothies galore, cleansing salads, immune - boosting soups, lettuce wraps, plenty of quinoa recipes, mini slider burgers, chocolate banana bars, kiwi chocolate
cups and more.
1
cup flour 1/4
cup flaxseed meal 2 teaspoons cinnamon 2 teaspoons nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2
cup unsalted butter, softened 1/2
cup white sugar 1/2
cup brown sugar, lightly packed 1 egg 2 teaspoons vanilla 1-1/2
cups rolled oats 1/2
cup dried cranberries 1/3
cup coconut 1/3
cup slivered almonds
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
2 3⁄4
cups rolled oats 1
cup shelled pistachios 1
cup unsweetened coconut chips 1/3
cup pumpkinseeds 1 tablespoon salt 1⁄2
cup light brown sugar 1/3
cup maple syrup 1/3
cup extra virgin olive oil 3⁄4
cup dried sour cherries.
1 1/2
cups gluten - free
rolled oats 1
cup raw, unsalted cashews, coarsely chopped 1
cup coconut flakes 4 tablespoons pure maple syrup 2 tablespoons coconut oil 1 tablespoon Dr Smood Red Maca Superfood Powder pinch Himalayan fine grain sea salt
Put 1
cup of
rolled oats in a food processor fitted with a steel blade.
Add oat flour, baking powder and the remaining 1
cup of
rolled oats.
1/4
cup rolled oats 1/2
cup water 1/2
cup grated carrot 1/4
cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp vanilla
1 1/2
cups rolled oats 1 1/2
cups milk of choice, dairy or non-dairy 1/2
cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch of salt 1
cup Greek yogurt, I used 2 % (optional) 1/2
cup chopped walnuts, toasted
1 1/2
cup old - fashioned
rolled oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
Cinnamon Raisin Protein Bars Recipe: 1 1/2
cups rolled oats 1
cup oat bran 1/2
cup sugar (I used coconut) 1/2 tbsp.