Sentences with phrase «cup oats with»

This is 1/3 cup oats with 2 Tbsp, coconut flour and water.

Breakfast: 1/2 cup oats with frozen berries and a tablespoon of LSA (linseed, sunflower and almonds) with almond milk

Yup, it's what you get when you boil 1/2 cup oats with 2 cups of cereal.

This is 1/3 cup oats with 2 Tbsp, coconut flour and water.

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

Not exact matches

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.

Here is what I do: Take two 12 cup muffins pan and fill each muffin area with the cooked oats.

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.

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.

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

Top each one with a 1/4 cup of the toasted rolled oats followed by a 1/4 cup of vanilla yogurt.

I made these tonight replacing 1/2 cup of the oats with a mixture of toasted coconut and toasted wheat germ.

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).

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.

1 cup regular cut oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3 cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup of chocolate chips as well

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.

I didn't use the chocolate chips and ended up using slightly less than 3 cups of ground oats with an extra half tsp of baking powder and an extra 1/8 tsp baking soda.

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

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

1 tablespoon vegetable oil 1 1/4 cups rolled oats 1 1/4 cups chopped toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt

Use any cup or mug you wish, as long as you measure both the oats and liquid with the same mug.

If you want a more traditional granola don't hesitate to switch out a cup or two of the nuts or seeds with rolled oats.

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

2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla

Add oats, the remaining 3/4 cup chopped walnuts, white chocolate chips and dried apple and stir by hand with a silicone spatula until completely combined.

Combine the mixture with the oats (start off with 2 cups and slowly add the rest as you may need less depending on your peanut butter and honey brand), and then mix well.

I process the rolled oats 1/4 cup at at time with the coffee / spice grinder.

1/2 cup oatflour (or ground oats) 1/4 cup pumpkpin puree (could sub this with cooked sweet potato) 2 tablespoons 100 % cocoa powder 3/4 cup coconut milk (this one) 1/4 cup chocolate brown rice protein powder 1 teaspoon baking powder

3/4 cup sweetened, shredded coconut or whole rolled oats (I went with the coconut, but used unsweetened since that's what I had on hand)

Always love your cookie recipes Made these with natural peanut butter and added an additional 1/3 cup oats to account for that.

If you have oat flour, it's one cup but if you are grinding the oats in your food processor, you need to start with 1 1/3 cup oats and don't over process (that's partly why mine look so grainy since I started with oats and not oat flour).

This bowl of oats, along with about 3 cups of our Honduras coffee has kept me working, working, working this morning.

Loaded with energy - boosting complex carbs, filling fiber and 10 grams of muscle - building protein per half - cup serving, oats are a fat - burning superfood you should eat every day.

Went missing same day...;) I only added 2 cups of oats and then used the remaining 1/4 as mix in, along with the carrot and raisins.

Breakfast (268 calories) Strawberry Oatmeal • 1/2 cup rolled oats, cooked in 1 cup skim milk • 1/2 cup sliced strawberries Cook oats and top with strawberries and a pinch of cinnamon.

I put a half a cup to three quarters cup of rolled oats in a jar, cover it by an inch with plant milk (a mix of almond and soy), add a tablespoon of raw cacao powder, a quarter teaspoon of ground cinnamon, a good drizzle of maple syrup, stir it together and let it sit overnight.

Add 1 cup uncooked quick - cooking oats to dry ingredients and 1 cup raisins with morsels.

Ingredients: 1 pot of white yogurt (I used Provamel soya with zero added sugar) Juice from half a lemon 1/3 cup of puffed quinoa (you can use puffed rice too) Handful of strawberries Handful of kiwi Handful of gluten - free oats Handful of raspberries Brown rice syrup Raw cacao nibs

It tasted great — but of course it did, with nearly a cup of sweetener in a granola with just 2 3/4 cups of oats!

If making rolls, spoon about 1/4 cup of dough onto the pan for each roll, then sprinkle with sesame seeds or gluten - free oats.

1/3 of a hokkaido pumpkin 1 banana 3 eggs (you can substitute one of the eggs with 2 additional egg whites) 3 egg whites 2/3 cup / 70 g oats / rye flakes 6 dates, pitted 2 Tbsp honey or maple syrup 1/3 cup / 80 g plain yoghurt 2 tsp baking soda 1/2 tsp salt 1/2 tsp nutmeg 1 tsp cardamom 1 Tbsp cinnamon 1/2 tsp cloves 1/2 tsp ground ginger Butter for frying

I made couple of modifications by replacing half the all - purpose flour with whole wheat, reducing the amount of sugar to less than 1/2 cup and replacing half the flour in the streusel topping with old - fashioned oats.

Fresh Fruit Salad with honey roasted oats Serves 4 Ingredients Your choice of fresh fruits, this is what we usually use 1 banana 2 kiwis 1 orange 1 apple 30g (1/3 cup) Oats 15g (1 tablespoon) Butter 15g (1 tablespoon) Honey...

If I had to guess, I would say that I added about 1/4 cup to 1/3 cup of oats, cashews, and coconut flour to about 1 1/2 cups of the bean - olive - sweet potato mixture, formed it into four patties, about 1 - inch thick, and pan fried both sides over medium to medium - high heat for a couple of minutes in a skillet liberally coated with non-stick spray.

Here are the changes I recommend based on my experience with making this with steel cut oats: keep everything the same but reduce the oats to 1 cup, assemble everything but the fruit for overnight oats (since steel oat are MUUUCH more chewy and take a very long time to cook), in the morning preheat the oven to 400F.

Add the other 1/2 cup of oats and just pulse slightly so they break apart a little but keep some texture.Add to a large bowl, along with puffed quinoa / rice, protein powder (I used chocolate sunwarrior), cinnamon, vanilla pod / extract.

Start with 1 cup of oat flour (which is just ground oats — I just use my Blendtec to) then add a pinch of salt, 2 Tbsp of molasses and 1 Tbsp of coconut oil.

After combining, I added crushed pecans and about a quarter cup of dry rolled oats with the chocolate chips to give it a bit more texture.

I think it would work with 3/4 cup milk, 1 1/2 teaspoons ground chia seeds, 1 large ripe mashed banana, 2 tablespoons peanut butter, 3/4 cup oats, a pinch of salt and 1 tablespoon of honey or pure maple syrup.

Wholesome oats mixed with fresh blueberries, ripe bananas, and greek yogurt to create a nutritious low fat blueberry banana baked oatmeal cup recipe.