Sprinkle 1/4
cup of oats on top and throw it in an oven preheated to 350 for approximately 25 minutes.
Not exact matches
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.
Sometimes I've added shredded coconut, pecans, dried cranberries, and a sometimes about a 1/4
cup of oats, and I've cut back
on the honey / maple syrup and added a bit
of moisture (milk or water).
I was also slightly short
on oats so I used half a
cup of freshly ground almonds and the cookies came out so moist and fluffy!
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.
1
cup of old fashioned rolled
oats (I use gluten free organic) 2/3
cup of toasted coconut flakes 1/2
cup of nut butter (almond, peanut — whatever you have
on hand) 1/3
cup of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4
cup of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2
cup
I used 1
cup of the Harvest Grain Blend I have Instead
of the
oats and did put sunflower seeds
on the top.
I ended up using 3/4
cup of water but your amount may vary depending
on how thin the applesauce you use is and what type
of oats you use.
1
cup of porridge
oats 1 apple, skin
on — grated About 1 teaspoon
of freshly grated ginger 1/2 teaspoon
of turmeric powder or freshly grated turmeric 1/2 teaspoon
of cinnamon powder 500 ml
of Provamel Almond Unsweetened drink
Happy birthday mom!!!! Granola: 3
cups old fashioned
oats 1/4
cup flax seed meal 1/4
cup wheat germ 1/4
cup slivered almonds 1/4
cup chopped pecans or walnuts 1/4
cup sunflower seeds 1 - 2 teaspoons
of cinnamon (depending
on your preference) 1/2
cup apple juice 1 - 2 tablespoons honey (depending
on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1
cup dried fruit Directions: Preheat oven to 300 1.
1.5 flax eggs (1.5 tablespoon
of flax or flax and chia (ground) meal mixed with 4 tablespoons
of water) 1 very ripe banana 1/4
cup coconut oil 1/4
cup maple syrup (agave would work as well) 1 medium pear (grated with skin
on) and place in a small colander and remove most
of the water 1/2 tsp sea salt 1.5 tsp baking soda 1 tsp ground cinnamon 1/2 c + 2 tablespoons almond or cashew milk 2 carrots, grated 2/3
cup gluten free rolled
oats 1/2
cup almond meal 1
cup gluten free flour (I used Bob's Redmill) Walnuts for topping (optional)
I used dried cranberries instead
of cherries, dry
oats in place
of the almonds and pecans (just didn't have any
on hand), a mixture
of chia and flaxseed, and an extra 1/4
cup of cranberries.
I broke the ingredients down into individual servings based
on 1/2
cup of oats and was rather shocked by that resulting in a whole
cup of milk.
Sprinkly the remaining 1/4
cups of rolled
oats on top
of the uncooked muffins.
1
cup oats (see note
on oats) 1/4
cup shredded coconut, unsweetened 1/2
cup crispy rice cereal (use a gluten free brand if needed) 1/4
cup ground flax seeds 1/3
cup honey 1/2
cup cashew butter (almond, peanut or sunflower butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3
cup mini chocolate chips (this is the brand
of healthy and allergy friendly chips we use)
Nutrition facts are based
on using the optional 1/2
cup of oats and five ounces
of Medjool dates.
Cook those according to instructions
on the package, which are like, a little water I eyeball as being under an inch, 1/4
cup of oats (for one), and a low - medium heat level.
• If you don't have a food processor or just don't feel like making oat flour, I've also made these with about 3/4
cup of spelt flour in place
of the oat flour when I've been low
on oats.
INGREDIENTS for the panna cotta: 4
cups of rhubarb (5 - 8 stalks depending
on how big they are), green tops discarded, red - ish parts diced 1/2
cup of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry coconut crunch: 3/4
cup of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1
cup of thick coconut flakes 1/2
cup of rolled
oats garnish: several mint leaves (chopped or whole)
Scone ingredients • 1/2
cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2
cup plus 2 tablespoons gluten free rolled
oats • 1 1/2
cups 1 to 1 Gluten - Free Flour Blend • 1/4
cup plus 1 tablespoon coconut sugar, plus more for sprinkling
on top • 2 teaspoons baking powder • pinch
of sea salt • zest
of 2 organic lemons, divided • 1/4
cup neutral coconut oil — scoopable, at room temperature • 1/2
cup pistachios — chopped, plus more for garnish • 1 1/2
cup fresh or frozen (not thawed) blueberries • 1/4
cup aquafaba (water from a can
of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4
cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice
of 1 lemon
Cook
oats per directions
on package — usually 1/4
cup per
cup of water for steel - cut
oats.
Combine soaked
oats with 1 - 1.5
cups of fresh, filtered water
on the stovetop.
Happy birthday mom!!!! Granola: 3
cups old fashioned
oats 1/4
cup flax seed meal 1/4
cup wheat germ 1/4
cup slivered almonds 1/4
cup chopped pecans or walnuts 1/4
cup sunflower seeds 1 - 2 teaspoons
of cinnamon (depending
on your preference) 1/2
cup apple juice 1 - 2 tablespoons honey (depending
on how sweet you want it) 1 tablespoon brown sugar 2 teaspoons canola oil 1 teaspoon vanilla extract 1
cup dried fruit Directions: Preheat oven to 300 1.
Put 2
cups oats in a food processor and blend for approximately three minutes until they take
on the consistency
of flour.
Double tap for turkey meatballs over zoodles This delicious combination is perfect for dinner or lunch Full instructions
on how to make meatballs below plus I included @ 21dayfix container info for any
on that program Makes 4 servings, 3 medium meatballs per serving (about 1 red, 1/2 yellow, 1/4 green per serving) Ingredients: 1 lb
of ground turkey 1 teaspoon
of Himalayan Salt (or sea salt) 1 teaspoon
of paprika everything spicy @flavorgod seasoning (to taste) 1 large egg, lightly beaten 1/2 — 1
cup diced white onion 1 can diced tomatoes 1
cup whole grain quick cooking
oats 2 cloves
of garlic, minced 1 tablespoon
of dried parsley
1/2
cup gluten - free rolled
oats 1 tbsp chia seeds 3/4 unsweetened almond milk (or other plant - based milk) 1/2 ripe banana 1/2 — 1 tsp matcha powder (depending
on how strong you like it) a pinch
of vanilla powder fresh berries, for serving
: — RRB - I'll add, say, 1 / 4
cup kasha to 1/4
cup steel - cut
oats on a Mon / Wed / Friday and the other days
of the week, 1/4
cup millet to 1/4
cup organic brown rice (yeah, I'm baaaad... arsenic «n all).
based
on a recipe from Five Heart Home Preheat Oven to 350 F Line two cookie sheets with parchment paper (or use stoneware) Prep time: 15 minutes Cook time: 30 minutes Cooling time: 2 hours 6
cups of oats (gluten - free for GF version)
Then, throw in a third
of a
cup of plain Greek yogurt (or make that a really generous blob), a half
cup of your favorite kind
of milk (any kind will work, really) and last but not least, a tablespoon or two
of maple syrup, depending
on how sweet you want your
oats to be, as well as a pinch
of salt.