Combine 2
cups oats with baking soda, baking powder, salt, cinnamon and cocoa powder in a food processor and process until finely ground.
This is 1/3
cup oats with 2 Tbsp, coconut flour and water.
Yup, it's what you get when you boil 1/2
cup oats with 2 cups of cereal.
Breakfast: 1/2
cup oats with frozen berries and a tablespoon of LSA (linseed, sunflower and almonds) with almond milk
This is 1/3
cup oats with 2 Tbsp, coconut flour and water.
Not exact matches
Pour the mixture into a bowl and stir in 1
cup rolled
oats but don't blend them in, just mix the
with a spoon.
Here is what I do: Take two 12
cup muffins pan and fill each muffin area
with the cooked
oats.
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.
vanilla 1 large egg 2
cups quick cooking
oats (which I smashed in zip lock bag
with a rolling pin) 1 1/2
cups all purpose flour 1 1/2 tsp.
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
Top each one
with a 1/4
cup of the toasted rolled
oats followed by a 1/4
cup of vanilla yogurt.
I made these tonight replacing 1/2
cup of the
oats with a mixture of toasted coconut and toasted wheat germ.
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
Use any
cup or mug you wish, as long as you measure both the
oats and liquid
with the same mug.
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.
My measurements are in
cups simply because there's no need for exact precision
with overnight
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
Add
oats, the remaining 3/4
cup chopped walnuts, white chocolate chips and dried apple and stir by hand
with a silicone spatula until completely combined.
Combine the mixture
with the
oats (start off
with 2
cups and slowly add the rest as you may need less depending on your peanut butter and honey brand), and then mix well.
I process the rolled
oats 1/4
cup at at time
with the coffee / spice grinder.
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 sweetened, shredded coconut or whole rolled
oats (I went
with the coconut, but used unsweetened since that's what I had on hand)
Always love your cookie recipes Made these
with natural peanut butter and added an additional 1/3
cup oats to account for that.
If you have oat flour, it's one
cup but if you are grinding the
oats in your food processor, you need to start
with 1 1/3
cup oats and don't over process (that's partly why mine look so grainy since I started
with oats and not oat flour).
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.
Add 1
cup uncooked quick - cooking
oats to dry ingredients and 1
cup raisins
with morsels.
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.
Here are the changes I recommend based on my experience
with making this
with steel cut
oats: keep everything the same but reduce the
oats to 1
cup, assemble everything but the fruit for overnight
oats (since steel oat are MUUUCH more chewy and take a very long time to cook), in the morning preheat the oven to 400F.
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.
Wholesome
oats mixed
with fresh blueberries, ripe bananas, and greek yogurt to create a nutritious low fat blueberry banana baked oatmeal
cup recipe.