Sentences with phrase «does cooking the oats»

My question is: how do you cook your oats daily?

What benefit does cooking the oats, almonds and coconut add?

This may be a stupid question, but do you cook the oats beforehand or just eat them uncooked?

Not exact matches

You do not have to cook the oats or anything before adding?

What I like to do is cook up a big pot of plain steel cut oats on the weekend / during my prep day.

I don't usually use any kind of milk on my oats but like them cooked or soaked on the thinner side, with more water.

Add cooked oats and mix gently making sure that black beans do not get smashed and yet the pilaf blends well with the flavors.

Here is what I do: Take two 12 cup muffins pan and fill each muffin area with the cooked oats.

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

My instinct was to grind the oats, but I'm glad I didn't, because they didn't cook through all the way, and everyone liked the texture they gave the bread.

~ Thoroughly cook your oats with the almond milk and water, either on the stovetop (medium heat, stirring often) or in the microwave (1/2 power, 3 - 5 minutes, stopping to stir so it doesn't bubble over).

Cooking steel - cut oats is easy - peasy — boil water, add oats, reduce heat, and simmer — but it does require some patience.

They do take longer to cook than old - fashioned oats as well as a bit longer than steel cut, but the method is just as simple, perhaps even simpler since whole oats don't require stirring.

I don't usually grind my oats, but to make a nice smooth porridge, they need to be processed fine, and they also cook super fast

It takes the good part of an hour to fully cook these oats, but I do hope you find it's worth the time to try it.

I love using quinoa flakes but they do have a different texture and flavor than oats, and quinoa flakes are quick cooking so sometimes it makes the recipe work differently.

By the way, I used one quarter quick cooking oats as I did not have quite enough bread crumbs.

And if you do cook for people who eat gluten - free always make sure to buy and use gluten - free oats in your baking and cooking.

I don't ever buy quick - cooking oats or oat flour.

For quick breakfasts we often do a Bananas Foster oatmeal — the bananas mixed with a little butter, vanilla, brown sugar and walnuts cook up fast and I pour it on top of quick - cooking oats and can be popped into a thermos.

(Steel cut oats don't soak well and make creamy overnight oats like quick - cook or rolled oats do).

This might be a silly question... do you make the crispy nuts separately and then throw them in with the granola while it is cooking or do you soak the nuts with the oats and turn them into «crispy nuts» while cooking the granola?

Molly - Finally something to do w / my leftover cooked steel cut oats and dead bananas that is also healthy.

But in my own cooking I try and use the most nutritious ingredients and almonds and oats have a great nutritional profile, especially compared to refined white flour which doesn't give you much other than energy.

I usually do my oatmeal with steel - cut oats in a slow cooker and just recently started adding mashed bananas — so good.

The difference between yours & what I did, is that you added oats & cooked them longer.

Not only does it contribute additional, gentle sweetness, adding it (or any other liquid; you can use water or milk, too) helps the oats to form big, crunchy clusters as the granola cooks and dries.

Cassie's Notes: If you don't have old - fashioned oats, quick - cooking will work wonderfully; I just prefer the texture of old - fashioned.

-- I replaced the oats with quinoa flakes (both in the muffin and in the granola)-- I didn't have any arrowroot so I just left it out:)-- I used pureed cooked apple in place of banana (I don't eat bananas!)

I don't know whether it works like this in the US too, but here in South Africa we have 2 kinds of oats: quick cooking (the cheaper kind that boils into a mush?)

The only thing I did differently was I only had old fashioned oats, not quick cooking.

Do you think rolled oats are ok to use instead of quick cooking?

I'm not sure how the steel cut oats were supposed to be texture wise in this dish so I did cook that part a little longer than called for.

Just baked left to cool for 10 mins but they were still gooie in the middle (half baked) although still a bit warm, i cooked them for an extra 10 mins dispite this they taste amazing i suspect it could be the oats i used i will defenlty try this recipe again with different oats i did nt have any liquid left over either the oats very quickly absorbed it all when mixing

Hmm... I think the best way to do this would be to cook your oatmeal as you normally would (make sure you're using quick cooking oats) and just add in the other ingredients.

I was wary of it at first because you don't cook the oats, but I ended up liking it a lot.

** When I used the gluten - free oats, they didn't hold together as well when I was trying to shape them into patties, but once they cook on one side, they firm up nicely and it's not an issue.

I've found that if I start the oats cooking right when I get up, then by the time I take a shower and the kids are out of bed, all I have to do is add in some flavoring and breakfast is ready.

3 cups (330 g) certified gluten free quick - cooking oats * (or regular oats if you don't need to be gluten free)

That's the beauty of overnight oat recipes, you don't have to cook the oats.

(If you don't have quick - cooking or instant rolled oats, throw rolled oats in the food processor or blender and process a bit to break them down.)

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.

If you don't have something that can go from stove top to oven, just cook the oats in a regular pot on the stove and then transfer to any kind of baking dish for the oven.

During the colder months I do cook Miss ND's oats after soaking overnight, I think little ones need something warm in their tummies in the morning before braving the elements before school.

Certified old fashioned gluten free rolled oats (I buy it at Trader Joe's, and I grind some of into oat flour sometimes, or pulse it in a food processor a bit to make more like quick - cooking oats — I do not buy any other, more processed oats because I'm cheap)

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 don't have a food processor, but the quick cook oats added a nice texture.

I don't recommend using quick - cooking oats, as their texture doesn't hold up as well.

Add 2 tablespoons brown sugar and cook until the sugar melts and the oats are golden brown, about 4 more minutes, watching carefully so that it doesn't burn.

So basically, by processing the old - fashioned oats like you do in your recipe, you are making quick - cook oats.