Gather: 1 cup sunflower seeds ground to a meal 1 1.2
cups oats ground to a meal 2 tsp baking powder 1/2 cup shredded coconut pinch sea salt ground black pepper 2 tsp poppy seeds 1 tsp dried herbs such as parsley or thyme 1 small sweet potato, grated 1 beetroot, grated 2 tbsp chia seeds 1 cup milk 1/2 cup coconut oil or grassfed butter, melted 50 — 70g feta
so it's 1
cup oats ground into flour, 1 cup whole rolled oats.
Not exact matches
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
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
1 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled
oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons
ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
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
Apple Oatmeal 1
cup rolled
oats 1
cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp almonds, finely chopped 1/2 tsp
ground cinnamon 1/2 tsp freshly
ground cardamom 1/4 tsp
ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt
3
cups of gluten free rolled
oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1 tsp of vanilla extract 1.5 tsp of baking soda 1 tsp of
ground cinnamon 1/4 tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
If you wanted to just use oat flour, how much would you use to make the equivalent of 2 1/14
cup of
oats that you
grind?
So you aren't saying to
grind enough
oats to make 2 1/4
cups of oat flour, correct?
1
cup soaked walnuts 1/2
cup dates 1/2
cup oats, 1/2
ground together (use gf
oats to make the cookies gluten - free) 1/4 tsp salt 1/2 tsp cinnamon 1 tsp vanilla 2 tbsp raisins
1/4
cup ground gluten - free
oats (or oat flour) 1/4
cup whey protein (use our amazing creamy all - natural & hormone - free whey!)
Tonight I substituted 1/4
cup sunflower seeds, 1/4
cup hemp seeds and 1/8
cup ground flax seed for the
oats.
3 tablespoons buttermilk (this is important; it helps with the airiness) 3 tablespoons vanilla brown rice protein pow (I used Growing Naturals protein pow) 4 tablespoons Cinnamon roll flavored whey protein powder (could sub with vanilla whey) 6 egg whites 1/3
cup almond milk (could sub with any milk) 6 tablespoons amaranth flour (again, feel free to sub this with oat flour,
ground oats, quinoa flakes, or almond butter) 1/2 tablespoon baking powder 2 tablespoons cinnamon 1 teaspoon vanilla essence
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.
Add the
ground oats, the remaining 1
cup of whole
oats, baking powder, baking soda and salt.
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!
If the spinach and / or beet mixture is too moist for handling, simply add about 1/4
cup of
ground rolled
oats to absorb the extra moisture.
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.
1/4
cup creamy almond butter 1/4
cup maple syrup 1/4
cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon
ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2
cups old - fashioned
oats 1 1/2
cups unsweetened flaked coconut 1
cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
1 1/2
cups all purpose flour 1/2 teaspoon
ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup (2 sticks) unsalted butter, softened to room temperature 1
cup dark brown sugar, packed 1/2
cup granulated sugar 2 large eggs, room temperature 2 teaspoons pure vanilla extract 1 1/4
cup old - fashioned
oats 2 1/2
cups granola (homemade or purchased) 1 1/2
cups semisweet chocolate chips
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
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 tbsp finely chopped, fresh rosemary 1/4
cup olive oil 1/2
cup water
3
cups old - fashioned
oats 1/3
cup (packed) brown sugar 1 tsp baking powder 1/2 tsp salt 1 tsp
ground cinnamon 1 1/2 tsp
ground ginger 1 1/2
cups skim milk 1 egg 3/4
cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2
cup chopped dried apricots (about 8) 1/2
cup dried cherries 1/3
cup slivered almonds
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)
4
cups old - fashioned
oats 2 tablespoons wheat germ 2 tablespoons
ground flaxseeds 1
cup salted roasted cashews 3/4
cups unsweetened coconut flakes 4 tablespoons coconut oil, melted 1/4
cup honey 1/2
cup torn dried mangoes 1/4
cup dried tart cherries
3
cups water 1
cup almond milk (or other non-dairy milk) 1
cup uncooked steel - cut
oats 2 apples, peeled and grated 2 Tbsp chia seeds (or
ground flax or hemp seeds) 2 tsp
ground cinnamon 2 - 3 tsp vanilla extract
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 2
cups flour 1 1/3
cups rolled
oats 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 2/3
cups sugar 2/3
cup canola oil 2 tablespoons molasses 1
cup canned pumpkin or cooked pureed pumpkin 1 teaspoon vanilla 1 tablespoon
ground flax seeds 1
cup walnuts, finely chopped 1/2
cup raisins
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.
Almond Crumble 4 tablespoons (60 grams) butter, room temperature 1/4
cup (50 grams) brown sugar, packed 1/2 teaspoon
ground cinnamon 1/4 teaspoon salt 1/2
cup (60 grams) all purpose flour 1/2
cup (45 grams) old fashioned
oats 1/2
cup (60 grams) sliced or chopped almonds
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.
3/4
cup rolled
oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4
cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon
ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
Combine 2
cups oats with baking soda, baking powder, salt, cinnamon and cocoa powder in a food processor and process until finely
ground.
1/4
cup rolled
oats 1/2
cup water 1/2
cup grated carrot 1/4
cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2 tsp cinnamon 1/4 tsp
ground nutmeg 1/4 tsp vanilla
1 1/2
cups rolled
oats 1 1/2
cups milk of choice, dairy or non-dairy 1/2
cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons
ground cinnamon * 1/4 teaspoon
ground ginger * 1/4 teaspoon
ground cloves * pinch of salt 1
cup Greek yogurt, I used 2 % (optional) 1/2
cup chopped walnuts, toasted
1 1/2
cup old - fashioned rolled
oats 1
cup walnuts, chopped (optional) 1 1/4
cup whole wheat flour (or white whole wheat flour) 1 1/4 teaspoons
ground cinnamon 1/4 teaspoon
ground nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 2/3
cup light brown sugar, packed 1/2
cup neutral - flavored oil (I like canola) 3 large very ripe bananas, mashed 1/2
cup buttermilk * 1
cup semisweet chocolate chips (optional)
Topping: 3/4
cup whole wheat flour 3/4
cup old fashioned rolled
oats 1/4
cup white sugar 1/4
cup brown sugar, packed 1/2 teaspoon
ground cinnamon 1/4 teaspoon salt 3 tablespoons butter, melted
2
cups blanched almond flour — I use Honeyville brand, it works the best 2
cups rolled
oats (not instant)-- certified gluten - free if you are intolerant 1
cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2
cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2
cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement of your choice) 1 1/2 teaspoons
ground cinnamon 1 teaspoon
ground nutmeg 1 teaspoon vanilla extract 3/4
cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2 tablespoons flaxseed (optional)
5
cups old fashioned
oats 2 teaspoons pumpkin pie spice 1 1/2 teaspoon
ground cinnamon 1/4 teaspoon
ground nutmeg 1/2 teaspoon salt 3/4
cup brown sugar 3/4
cup pumpkin puree 1/4
cup maple syrup 1 teaspoon vanilla 2/3
cup pepitas 2/3
cup pecans 2/3
cup dried cranberries
Meanwhile, finely
grind the toasted walnuts and 1/2
cup of the
oats in a small food processor.
No Bake Cranberry Coconut Energy Bites 1/2
cup cranberries 1/4
cup finely chopped walnuts 1/2
cup gluten - free rolled
oats 1
cup unsweetened coconut shreds or flakes 1/4
cup ground flaxseed 3/4
cup natural, unsalted almond butter 1/4
cup pure maple syrup
1 1/4
cups all - purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon
ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 2 large eggs, room temperature 1/3
cup light brown sugar, packed 1/3
cup granulated sugar 1/2
cup neutral - flavored oil 1
cup pumpkin purée 1/2
cup buttermilk * 1 1/2
cups old - fashioned rolled
oats 1 1/4
cups semisweet chocolate chips
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
For Crunchy Granola Bars, combine 1
cup finely
ground nuts, 1/2
cup granulated sugar (coconut palm sugar, light brown sugar and / or white granulated sugar), 2
cups old fashioned rolled
oats, 2
cups puffed rice cereal in a bowl and mix.
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
* you can make oat flour and almond meal by
grinding 1/4
cup rolled
oats and 1
cup almonds in a food processor until a fine crumb forms.
1/2
cup oatflour (or
ground oats) 1/4
cup pumpkpin puree (could sub this with cooked sweet potato) 2 tablespoons 100 % cocoa powder 3/4
cup coconut milk (this one) 1/4
cup chocolate brown rice protein powder 1 teaspoon baking powder
3/4
cup dried cranberries 1 1/2
cups boiling water 1 1/2
cups all purpose flour 2 1/2 teaspoons pumpkin pie spice 3/4 teaspoon
ground cinnamon 1 teaspoon baking soda 1 teaspoon Kosher or sea salt 1
cup unsalted butter, softened to room temperature 1 1/2
cups light brown sugar, packed 1 large egg yolk, at room temperature 1/2
cup pumpkin purée 1 1/2 teaspoons real vanilla extract 3
cups old fashioned
oats 3/4
cup semisweet chocolate chips 1/2
cup chopped walnuts
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)