Finally, I blended in 1/3
cup of oats for more fiber and protein, which are important for blood sugar levels and skin health.
I might sub in
a cup of oats for one of the cups of flour next time, just for fun.
Finally, I blended in 1/3
cup of oats for more fiber and protein, which are important for blood sugar levels and skin health.
I added a tbsp of flax seed, and 1/4
cup of oats for extra fiber / protein.
Not exact matches
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
Sprinkle 1/4
cup of oats on top and throw it in an oven preheated to 350
for approximately 25 minutes.
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.
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 used 1
cup of Cup4
Cup flour, 1/2
cup gf
oats, and subbed flaxseed meal
for the millet, because it was what I had.
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.
The basic ratio
for making steel - cut oatmeal is 1
cup of oats to 3 to 4
cups of water — I've found that less water keeps the
oats more intact and chewy while more water makes a silkier porridge.
I used 1 c. white flour, 1/2
cup wheat bran, a handful
of oats just
for kicks, and about 2/3
cup.
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.
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.
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.
For a gluten free version of this recipe simply substitute the 1 cup of spelt flour for 1/2 cup chickpea four and 1/2 cup oat flour (from GF oat
For a gluten free version
of this recipe simply substitute the 1
cup of spelt flour
for 1/2 cup chickpea four and 1/2 cup oat flour (from GF oat
for 1/2
cup chickpea four and 1/2
cup oat flour (from GF
oats).
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 (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
Nutrition wise,
for me, half
cup holds me as long as whole
cup of bulk rolled
oats.
• 5 gala apples • 2/3
cup instant
oats (I used instant toasted
oats) • 1/8
cup dried blueberry (or naturally dried fruit
of your choice) • 1/2
cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8
cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT
for the recipe)
A couple
of questions though...
For the
oats you have 2/4
cup, was that supposed to be 3/4 or 1/4
cup?
What's in it: 1
cup steal cut
oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit
for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
1/3
cup almond flour 1/2
cup certified gluten - free
oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes + extra
for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra
for topping pinch himalayan pink salt (optional)
Ingredients: 2
cups oats 3 ripe bananas 1 tablespoon cinnamon 1/4
cup of cacao nibs 1/4
cup goji berries 1/4
cup quinoa flour (you could substitute
for brown rice flower, almond meal..)
All you need
for your vegan omelette bunch is a can
of white beans, aquafaba and all, and a half
cup of rolled
oats.
1 very ripe banana 1/2
cup of fresh blueberries + extra
for decorating the cookies (optional) 2 tablespoons
of milled flaxseeds + 4 tablespoons
of water 1/2
cup of almond butter (peanut butter will work as well) 1 1/2
cup of jumbo
oats 1/2
cup of ground almonds 3 -4 tablespoons
of roughly chopped hazelnuts 3 tablespoons
of melted coconut oil 3 tablespoons
of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3 tablespoon
of almond milk pinch
of sea salt
It's hard to go past porridge
for a good family breakfast — a
cup of cooked rolled
oats gives you about 4g
of fibre, and the only sugar and salt is what you add.
If the spinach and / or beet mixture turned out too moist
for handling, simply add about 1/4
cup of ground rolled
oats to absorb the extra moisture.
1 flax egg (1 tbl
of flaxseed meal or a flax / chia combo + 3 tbl
of water) 4 (3.5
for the recipe and 1/2
of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1 tsp baking soda 1/2 tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4 tsp sea salt (I used pink Himalayan) 2 tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free
oats 1
cup chopped walnuts or vegan chocolate chips
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
2 1/3
cups of gluten free
oats (I used Bob's Red Mill rolled gluten free
oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon
of salt 3 - 4 bananas (very ripe is best) 1 tablespoon
of vanilla extract or paste 1/4
cup of unsweetened applesauce 1/4
cup of maple syrup, agave or honey (
for vegetarian option) 1/4
cup of hemp hearts (optional
for extra protein) 1/4 -1 / 2
cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
16 oz gluten - free rolled
oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or
for 10 - 12 hours 1/4
cup walnuts, soaked
for 4 hours 1/4
cup raw pumpkin seeds, soaked
for 6 hours 1/4
cup raw sunflower seeds, soaked
for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener
of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
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.
Ingredients 32 oz gluten - free rolled
oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or
for 10 - 12 hours 1/2
cup walnuts, soaked
for 4 hours 1/2
cup raw pumpkin seeds, soaked
for 6 hours 1/2
cup raw sunflower seeds, soaked
for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid sweetener
of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
Transfer the
oats to a large bowl then repeat that step
for the second
cup of oats and then the sunflower / pumpkin seeds (or nuts, if using).
1/4
cup of rolled
oats 1/2 teaspoon
of cinnamon 1
cup of apple cider or juice 4 tablespoons pure maple syrup
for drizzling 1 tablespoon
of butter (optional), cut into 4 cubes
I don't have a high speed blender so I soaked the
oats in 1/4
cup of the almond milk and soaked the dates in some water
for 15 - 30 min.
For myself, I put about a third
of a
cup of rolled
oats in first and blend them into a powder.
What's in it: — 1 can chickpeas, rinsed, drained and dried well (* you can also soak 1
cup of dried chickpeas in water overnight)-- 2
cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2
cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4
cups rolled
oats, divided — 3 tablespoons hemp seed, plus extra
for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
I did add 1/2
cup of rolled
oats for some additional texture, flavor, and fiber!
For scones 3
cups old - fashioned
oats 1/2
cup coconut flour 1/4
cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold unsweetened almond milk 1/2
cup halved cranberries Zest
of 1 orange
Beat an egg or two (you want to use one egg
for every
cup of grains) and add it to the bowl along with a spoonful
of quick - cooking or instant rolled
oats.
1
cup rolled
oats 1
cup filtered water 2 tablespoons lemon juice, cider vinegar, or whey * Combine all ingredients Soak over night * Add one
cup of addition water and bring to a boil * Reduce heat and cover, Let simmer
for several minutes, Enjoy!
1 - and - a-1 / 2
cups liquid
for soaking
oats (I used water, but will use a combo
of milk and water next time I try this recipe.)
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!)
1/4
cup of sunflower seeds (soaked
for an hour) 1/4
cup of pumpkin seeds (soaked
for an hour) 1/3
cup of oats 5 dates 1 tbsp
of gogi berries 1 tsp
of maca powder 1 tsp
of unsweetened, shredded coconut 1 tbsp
of coconut water 1 tbsp
of protein powder 1 tsp
of vanilla extract (if you have vanilla beans, even better!)
Ingredients: 2 packed
cups pitted Medjool dates 1
cup old fashioned rolled
oats 1/2
cup unsweetened finely shredded coconut (plus extra
for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch
of sea salt
And
for those who have an aversion to nuts, use 2
cups of rolled
oats in the crust and increase the non-dairy milk to 1/4
cup.
Modifications were: - used traditional
oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground
for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead
of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just
for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.