Reserve 1/2
cup of oat mixture.
Press 1
cup of oat mixture firmly on the bottom of the pan.
Reserve 1
cup of the oat mixture in a small bowl.
Set aside a heaping half
cup of the oat mixture and then spoon the rest evenly into the prepared pan.
Reserve 1
cup of oat mixture; set aside.
Not exact matches
In the mornings, you'll want to add 2/3
cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie
of your
oat mixture.
Hi David, I just wanted to let you know that I tried a gluten - free version
of your muffins using a
mixture of buckwheat flour (1
cup) and
oat flour (1
cup), which turned out really well.
Place 3
cups oat mixture into the bottom
of a 13 x 9 - inch baking pan coated with cooking spray; press into bottom
of pan.
The night before, mix together your
oat mixture in a bowl or container that you can seal / close: 1/2
cup dry rolled oats 1 tbsp VEGA protein powder (or more) 1 tbsp chia seeds pinch
of cinnamon and nutmeg
Add the fig
mixture into the bowl with flour, also add a 1/4
cup of oat milk and a pinch
of sea salt and mix everything together until well mixed
Prepare the topping by adding 3/4
cup of chopped nuts and 1 tablespoon
of raw sugar to the reserved
oat mixture.
I would say a
mixture of the two should work nicely — say 1
cup all purpose and 1/2
cup oat flour!
Top the fruit
mixture with the reserved 3/4
cup of oat topping.
Evenly spread 2
cups of the stewed rhubarb over the
oat mixture.
Sprinkle the remaining
cup of oat & flour
mixture on top.
To serve, place about 3/4
cup of the chia -
oat mixture in a bowl.
Using a piece
of parchment paper (to prevent
mixture from sticking to hands), press
oat mixture into bottom and up sides
of each muffin
cup.
Spoon 2/3
cup oat mixture into each
of 8 bowls; top each with 2 tablespoons milk, 2 teaspoons syrup, 3 tablespoons apple, and 1 tablespoon nuts.