The Breakdown: My Simple Muesli Mix [2
cups oats + 1/2 cup dried apricots + figs + 1/4 cup ground flax seed + 1/4 cup almonds + 2 tbsp coconut flakes + cinnamon]
Some of my favorite combinations Cinnamon Apple [2
cups oats + 1/2 cup dried apples + 1/4 cup ground flax + 1/4 cup walnuts + 2 tbsp hemp seeds + 1/2 tsp cinnamon]
Super food [2
cups oats + 1/2 cup dried goji berries, mulberries, cacao nibs + quinoa flakes + 1/4 cup chia seeds, hemp seeds, pumpkin seeds + 2 tbsp maca powder + lucuma powder]
1 serving = 1 cup milk or water + 1/2
cup oats + pinch of salt (optional) 2 servings = 1 3/4 cup milk or water + 1
cup oats + 1/4 tsp.
If you can't find sprouted oats in your grocery store, you can also soak your oats with an acidic compound overnight (one
cup oats + one cup water + two tablespoons apple cider vinegar, lemon juice, or yogurt).
Not exact matches
1/2
cup uncooked quinoa
+ 1
cup water (or 1
cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1
cup rolled
oats or jumbo
oats 2
cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4 tsp ground vanilla or 1/2 tsp pure vanilla extract 1/2 tsp freshly grated ginger
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2
cup (65 g) hazelnuts 1 1/2
cup (120 g) quick
oats (make sure to use certified gluten free if that is a concern) 1/4
cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons
+ 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2
cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4
cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)
1
cup rolled
oats blitzed into oat flour
+ 1/2 to 3/4
cup of whole rolled
oats 5 scoops whey protein powder Milk to bind
(2
cups oat flour
+ 1
cup whole 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.
1 2/3
cup old - fashioned
oats processed for a few seconds
+ 1/3
cup old - fashioned
oats processed to a fine powder — old - fashioned
oats / food processor method
2
cups water 1
cup grey - green or brown lentils 2 Tbs ground flaxseeds
+ 4 Tbs water 1 medium yellow onion, diced 1 teaspoon olive oil 1
cup instant or regular rolled
oats 1
cup tomato sauce 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4
cup BBQ sauce 2 Tbs ketchup
1/2
cup of cooked quinoa 1/2
cup of
oats 1
cup of almond milk
+ water if needed 1 scoop of Fit Delis Vanilla protein powder 1 tablespoon of milled flaxseed 1 tablespoon of sunflower seeds 1 tablespoon of raisin or goji berries
Ingredients: 1/3
cup raw, Only
Oats large flake gluten free
oats + 2 TBP Bob's Red Mill gluten free ground flax seeds
+ 100g (~ 1/2
cup) Yoplait whole milk plain yogurt
+ ~ 1/3
cup water, ~ 1/2
cup chopped apple
+ cinnamon (pantry staple, not included in pricing)
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4
cup organic gluten - free rolled
oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk)
+ coconut oil for frying
4
cups old fashioned
oats 1/2
cup slivered almonds 1/4
cup ground flaxseed 1/2
cup sunflower seeds 1/2
cup sweetened raw coconut flakes 1/2 teaspoon
+ 1/4 teaspoon salt 1/4
cup coconut oil 3 tablespoons butter 1/4
cup honey 1/4
cup light brown sugar 1/2 teaspoon vanilla extract 2/3
cup dried cherries, chopped 1/2
cup white chocolate chunks or chips
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)
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled
oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed)
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled
oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 13 1/2 tablespoons cold unsalted butter, cut into 1/2 tablespoon pieces 1 jumbo egg
+ one large egg, lightly beaten 2 1/4 tablespoons cider vinegar or gluten - free sour cream Egg Wash for Top Crust 1 egg yolk 1 teaspoon milk
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
1 chia egg (1 tbsp chia seeds
+ 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled
oats (or oat flour), choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1 tsp baking powder 1 tsp vanilla extract 1/3 tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
Crumble topping 1
cup (110 g) rolled quinoa flakes (can be subbed for rolled
oats or rolled millet) 1
cup (110 g) rolled buckwheat flakes (can be subbed for rolled
oats or rolled millet) 1 pinch sea salt 6 tbsp cold - pressed coconut oil (room temperature)
+ more for greasing the dish 15 fresh soft dates, stoned
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 you get them from the bin, it is typically a 1:3 ratio of
oats to water (1
cup steel cut
oats + 3
cups water).
1
cup of oat flour (just blend some
oats in a blender and then measure 1
cup) 1
cup of ground almond 3 tablespoons of raw cacao powder or cocoa powder 1/2 teaspoon of baking powder a pinch of sea salt 1/4
cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds
+ 2 tablespoons of water 1/2 teaspoon of vanilla extract or powder 80gr of good quality dark chocolate - I have used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
1 1/4
cup of
oats 1/2
cup of ground almonds 1/2
cup of pumpkin puree 2 tablespoon of coconut oil — melted 3 tablespoons of runny almond butter 5 tablespoons of maple syrup or agave nectar 1 tablespoon of milled flaxseeds
+ 3 tablespoons of water 1/2 teaspoon of baking soda 1/2 teaspoon of bicarbonate of soda 1/2 teaspoon of cinnamon powder 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg a pinch of sea salt 50gr of Mia Cranberry Chocolate chopped into small pieces 2 tablespoons pumpkin seeds (optional) 2 tablespoons pecans, chopped 2 tablespoons dried cranberries, chopped
WAFFLES — 1
cup GF
oats (100g)-- 1 tbsp
+ 1 tsp instant coffee powder — 2 tbsp cocoa powder — 2 tsp cinnamon — 1 tsp baking powder — 1 small ripe banana — 1 egg — 1/2
cup milk (120 ml)-- 1 tbsp honey
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
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick - cooking rolled
oats 1
cup unbleached organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger
+ 1/4 tsp cloves
+ 1/4 tsp nutmeg 1/2
cup milk (I used unsweetened almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
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)
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
Ingredients 2
cups oats (I used old fashioned) 1/2
cup brown sugar 1 teaspoon baking powder 1 heaping teaspoon cinnamon 3/4
cup dried cranberries 1 1/2
cups milk (I used almond) 1 egg, lightly beaten 1 teaspoon vanilla extract 2 tablespoons butter or coconut oil, melted
+ cooled 5 canned peach halves, diced
1
cup of
oats 8 dates, pitted 1/3
cup of buckwheat crispies * (or crisped grain of choice) 1/4
cup of almond butter 2 tbsp of maple syrup 1 tbsp of protein powder
+ 1 tbsp of water (optional) handful of vegan, dark chocolate chips
Breakfast: 1/2
cup dry old fashioned Quaker
oats (150) cooked with 1
cup water, topped with 1 tablespoon brown sugar (60)
+ 2 tablespoons sliced almonds (14 grams = 80) = 290
To make: mix 3/4
cup of gluten free rolled
oats with 1
cup water
+ 1/2
cup unsweetened vanillla almond milk.
for the sage
+ walnut pesto: 1/4
cup of sage leaves, stems removed and loosely packed 1
cup of spinach leaves 1 small clove of garlic, sliced 1/3
cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3
cup of extra virgin olive oil for the oatmeal: 1
cup of regular rolled
oats (make sure they are gluten - free, if you are avoiding gluten) 3
cups of water a pinch of salt a drizzle of olive oil
2
cups rolled
oats 1
cup dried fruit (raisins, sultanas, chopped dates / apricots 1
cup nuts / seeds (we used shredded coconut
+ sunflower seeds) 1/4 teaspoon salt 2 teaspoons cinnamon 1/2
cup melted coconut oil 1/4
cup maple syrup / honey / agave syrup / date nectar 2 tablespoons nut butter 1/4
cup nut milk 2 ripe bananas, mashed
base: 1
cup shredded coconut 1
cup oats 1
cup dates 2 tablespoons melted coconut oil pinch of sea salt filling: 1
cup soaked (at least 6 hours) cashews 1
cup coconut cream 1/4
cup melted coconut oil 1/4
cup maple syrup juice
+ zest of 1 lime
2 1/2
cups oats 1/2 teaspoon salt 1
cup apple puree (ripe banana puree would be good too) 3 tablespoons melted coconut oil 1
cup water
+ a splash more optional: sweetener of choice, vanilla extract, cinnamon, dried fruit, nuts, chocolate chips
dry: 4 medium carrots, peeled
+ grated 1/4
cup raisins 2
cups oats 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon nutmeg
+ ground ginger 2 tablespoons soft brown sugar pinch of salt
Apple Cinnamon Chai Oatmeal 1 chai tea bag, steeped in a
cup of boiling water 1/4
cup gluten free steel cut
oats (or rolled
oats, but steel cut have a better texture IMO) Dash of salt Sweetener to taste (I use a few tsp of a stevia / erythritol blend) 1/2 tsp vanilla extract 1 tbsp collagen hydrolysate gelatin (optional, but adds 5
+ grams of protein) 1/4 chopped apple 1/4 tsp cinnamon
I would probably do something like 1 1/2 or 1 2/3
cups of
oats to 3/4
cup + 2 TBS coconut flour.
1 small sweet potato, 2
cups shredded 1 (15 oz) can black beans, rinsed
+ drained 1/2
cup oats, gluten - free if needed 1/2
cup cooked quinoa 1
cup roughly chopped onion 2 - 3 garlic cloves Juice
+ zest of 1 lime 2 tablespoons flaxseed meal 4 tablespoons water 2 teaspoons chili powder 1/2 teaspoon cumin 1/2 teaspoon coriander 1/4 teaspoon cayenne For serving: burger buns, tomato, avocado, sprouts, etc..
200 g whole wheat flour 100 g dark rye flour 40 g corn grits 45 g steel cut
oats 1/4
cup mixed nuts and seeds
+ more for the topping (1/4
cup coconut sugar — 35 g) * 1 tsp salt 1 tsp baking soda 1 tbsp coriander seeds seeds from 5 cardamom pods, freshly grounded 1/2 tsp ground cinnamon 1 1/3
cup kefir or yogurt **
Well I read in the comments under the My New Roots recipe that someone replaced it with 1
cup coconut flour
+ something (which seems odd; that's A LOT of coconut flour), but I'm guessing it wouldn't compare to the
oats - version at all, texture-wise.
1/2
cup packed brown sugar (I used coconut palm sugar) 1/3
cup cane sugar 1 (generous)
cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3
+ 1/4
cup whole wheat white flour 1/3
+ 1/4
cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3
cups old fashioned rolled
oats 1/2
cup mini cinnamon chips (or chips of your choice) cinnamon sugar, for sprinkling
1 medium (188g) cooked sweet potato 1 banana 1/2
cup liquid egg whites 1/2
cup whey (unflavored) 1 tbsp coconut flour (or a combo of ground
oats + ground almonds)
1 ⅛
cups Gluten - Free Multi-Blend Flour Mix, more as needed 2/3
cup finely ground gluten - free rolled
oats 3/4
cup + 1 1/2 tablespoons millet flour 1 1/2 teaspoons xanthan gum 3/4 teaspoon salt 1 1/2 tablespoons sugar (omit for savory recipes, like quiche) 1
cup cold leaf lard or regular lard, cut into pieces 1/2
cup ice - cold water (more, as needed) Wash for Top Crust 2 - 3 tablespoons high - protein milk of choice (soy, almond, hemp) 1 tablespoon sugar
INGREDIENTS: 3
cups old - fashioned rolled
oats 1 1/2
cups unbleached organic all - purpose flour 5 tablespoons brewers yeast 3 tablespoons ground flaxseed 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 12 tablespoons organic unsalted butter 4 tablespoons unrefined organic virgin coconut oil 1 1/2
cups organic cane sugar 1 large egg
+ 1 large egg yolk 2 teaspoons vanilla extract 1 1/2
cups dark chocolate chips / chunks (I like ghirardelli)
Examples: • Yoghurt - 150g low fat yoghurt
+ blueberries
+ 1/3
cup of rolled
oats • Omelette - 1 - 2 eggs
+ vegies such as capsicum, mushrooms
+ 1?