If you're asking my personal opinion, I give my dog 2 cups of dry dog food in lunch and dinner and in breakfast I give her 1
cup of oats in milk.
Hi, I know someone who lost a lot of weight by eating the following: 1
Cup of oats in the morning, 1cup of vegetables with a protein for lunch and one cup of vegetables with a protein for dinner.
Preheat oven to 375 F. Place 1
cup of oats in the food processor and process until fairly fine, like flour and set aside.
Quick question in terms of oat quantities — how much is 1/4
cup of oats in weight?
Pulse 1
cup of the oats in a food processor until fine.
Ingredients: 1 cup oats 3 cups water pinch of salt vanilla, to taste maple syrup, to taste Directions: Soak
a cup of oats in the fridge for at least 4 hours, then blend it with water, salt, some vanilla and -LSB-...]
Combine flour, coconut sugar, baking powder, salt, and 1/4
cup of the oats in bowl of a food processor.
Put the 1/4
cup of oats in a blender, food processor, or grinder and pulse until ground well and powdery.
Place 1
cup of oats in a food processor or blender, and process until they resemble a fine flour.
Place bananas and 1
cup of oats in a food processor and blend until the bananas are smooth but you can still see bits of oats.
Preheat oven to 375 F. Place 1
cup of oats in the food processor and process until fairly fine, like flour and set aside.
Meanwhile, finely grind the toasted walnuts and 1/2
cup of the oats in a small food processor.
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.
Process two
cups of oats in the food processor until they form a fine flour.
Process 2
cups of oats in a food processor until they are a floury consistency.
Also, could you confirm that your no - bake pecan pie from eHow (the last pie you linked) has 3
cups of oats in the crust?
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.
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
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.
Sprinkle 1/4
cup of oats on top and throw it
in an oven preheated to 350 for approximately 25 minutes.
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.
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.
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.
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.
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.
In a large bowl, combine the egg,
oats, 1/4
cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt.
I added a
cup of gluten free
oats to the batter and blended
in my food processor before adding the blueberries.
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).
In an effort to salvage the cookies, I added more
oats (probably 2
cups) and a couple tablespoons
of PB2 until the batter became a good consistency.
Stir the mixture into the bowl
of dry ingredients until almost combined and then stir
in the 1/2
cup oats until just combined.
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.
A
cup of oats ground
in a food processor equals one
cup of oat flour.