I cook 1
cup of oats with 1 cup almond milk and 2 cups of water for 3 minutes under pressure and then natural pressure release.
I always replace half
cup of oats with coconut flour and its really nice!
If you don't have a powerful blender and want to soak your instant oats, oatmeal, porridge, quick cook or rolled oats, soak 1
cup of oats with 1 cup of the liquid from the recipe.
I made these tonight replacing 1/2
cup of the oats with a mixture of toasted coconut and toasted wheat germ.
Not exact matches
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.
Top each one
with a 1/4
cup of the toasted rolled
oats followed by a 1/4
cup of vanilla yogurt.
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
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.
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
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.
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.
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.
gluten free
oats, I have also made these cookies
with 3
cups (90 g) puffed brown rice cereal in place
of quick - cooking
oats.
I have also made this recipe successfully
with 3
cups (90 g) puffed brown rice cereal in place
of quick - cooking
oats.
These were delicious
with rolled
oats and an added 1/3
cup of chopped, roasted (unsalted) pecans.
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.
If you'd like to try to make this recipe oat - free, try replacing the one
cup of rolled
oats with more crisp brown rice cereal.
then mix it up
with 3 / 4th
cup of quick
oats and an egg and mix the dough.
In a food processor fitted
with the metal blade, grind 2
cups (180 g)
of the
oats into flour.
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.
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)
They also turned out very oily — 1/2
cup of coconut oil seemed like too much for that amount
of crumble but maybe would be okay
with added whole
oats?
Raw Chocolate Chunk Cheesecake
with Peanut Butter and Coconut Ingredients Crust 1
cup oats (or buckwheat if you want it GF) 1
cup dates Cheesecake 2 or more bananas1 / 4
cup melted coconut oil2
cups cashews1 1/2
cups dates1 / 4
cup liquid sweetener, like maple syrup, if desiredBeans from one vanilla pod (or 1 teaspoon vanilla extract) Water, as needed1 / 4
cup cacao or carob powder Topping 3 tablespoons raw chocolate3 tablespoons raw peanut butter (or you can use regular — it's up to you) Preparation Process the
oats (or buckwheat) and dates until they stick together.Press into the bottom
of a spring form pan and put in the fridge.
Ingredients: 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water) 1/4
cup olive oil 1/4
cup maple syrup 3/4
cup pumpkin puree (not pie filling) 1/2
of a medium ripe banana, mashed 1/2
cup of coconut sugar — you can sub brown sugar but the coconut sugar gives it a deep, rich flavor 1/2 tsp sea salt 2 tsp baking soda 2 tsp pumpkin pie spice 1 tsp ground cinnamon 1/2
cup water 1
cup + 1 Tbsp gluten free rolled
oats 1/2
cup + 1 Tbsp almond meal (ground from raw almonds) 1 1/4
cup gluten free flour (I used Bob's Redmill) Optional: Topped
with pepitas and walnut pieces
We used a 1
cup of chocolate chips
with 1/2 -
cup each
of dried cranberries, shredded coconut, gluten - free
oats, and chopped walnuts.
(So if you're starting
with 1/2
cup of oats, add 2 tablespoons
of chia seeds.)
To make a more filling smoothie, you can't go wrong
with 1
cup of oats.
Two questions though, do you make these
with 1
cup of oat flour or 1
cup of rolled
oats and then grind the 1
cup of oats into flour and just use whatever amounts come from the rolled
oats?
For a lower fat version that will still keep you satisfied, replace the cashews
with 1/4
cup of rolled
oats (they'll need to be soaked for 30 minutes, too).
Ingredients for the Topping: 1
cup Namaste Gluten Free Flour 1/4
cup granulated sugar 1/3
cup brown sugar, packed 1/8 tsp (generous pinch)
of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced
with two knives 1/2
cup quick - cooking
oats 1
cup sliced almonds (or walnuts), divided