I noticed a lot of freezing questions in the comments so just thought I would mention that
I freeze baked oats all the time.
Not exact matches
Ingredients: 1/4 cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2 cup
oats (NOT quick
oats... use regular rolled
oats) 1/4 tsp
baking powder 2 tsp stevia / truvia 1/4 cup
frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream
Muffins 1 1/2 cups (6 ounces) King Arthur Traditional Whole Wheat Flour or King Arthur 100 % White Whole Wheat Flour 3/4 cup (2 5/8 ounces) quick - cooking
oats 1/4 cup (1 3/4 ounces) buttermilk powder or nonfat dry milk 2/3 cup (4 5/8 ounces) sugar 2 teaspoons
baking powder 1/2 teaspoon salt 1 cup fresh or
frozen cranberries, * chopped 1/2 cup (2 ounces) chopped pecans or walnuts (optional) 1 tablespoon orange zest (finely grated orange peel) 2 large eggs 3/4 cup (6 ounces) milk 1/3 cup (2 1/4 ounces) vegetable oil or melted butter Glaze 2 tablespoons (1 ounce) orange juice 3 tablespoons (1 1/4 ounces) sugar or 1 cup (4 ounces) confectioners» sugar, sifted
Freeze the
oats - coated patties in the
baking tray until solid.
Ingredients 1 cup mashed overripe banana 1/4 cup coconut oil melted 1/2 cup maple syrup 1/2 cup plain almond milk 1 teaspoon vanilla 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 teaspoon
baking powder 1/2 teaspoon
baking soda 1 cup whole spelt flour 1/3 cup oat flour 1/3 cup rolled
oats 1/4 cup shredded unsweetened coconut 1/2 cup blueberries fresh or
frozen
Makes about 18 muffins: 100 g walnuts 85 g rolled
oats 130 g buckwheat flour, spelt flour or whole grain flour 1 1/2 tsp
baking powder 1/2 tsp
baking soda 1 tbsp cinnamon 1 tbsp freshly ground cardamom 1/2 tsp sea salt 160 ml buttermilk or plant yogurt 80 ml oil or butter 2 ripe bananas, mashed 5 fresh dates, mashed 3 large eggs Raspberries,
frozen or fresh For the granola topping: 1/3 cup rolled
oats 1/3 cup chopped walnuts 2 tbsp olive oil 1 tbsp runny honey 1) Using a food processor or a blender, mix walnuts and
oats into a coarse flour.
Scone ingredients • 1/2 cup unsweetened almond milk • 1/2 tablespoon apple cider vinegar • 1/2 cup plus 2 tablespoons gluten free rolled
oats • 1 1/2 cups 1 to 1 Gluten - Free Flour Blend • 1/4 cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top • 2 teaspoons
baking powder • pinch of sea salt • zest of 2 organic lemons, divided • 1/4 cup neutral coconut oil — scoopable, at room temperature • 1/2 cup pistachios — chopped, plus more for garnish • 1 1/2 cup fresh or
frozen (not thawed) blueberries • 1/4 cup aquafaba (water from a can of chickpeas or other beans) • 1 teaspoon vanilla extract for the glaze • 1/4 cup cashew butter • 1 1/2 tablespoons maple syrup or honey • 1/4 teaspoon turmeric — for colour • juice of 1 lemon
Blend: 3 egg whites 3/4 cup
oats 1/2 banana 5
frozen strawberries 1 scoop vanilla protein powder 1 T flaxseed meal 1 tsp vanilla 1 tsp
baking powder Add a little water if needed.
Ingredients: 2 cups
oats (quick cooking or old fashioned) 2 large very ripe bananas 2 large eggs 1 cup plain Greek yogurt 2 - 3 tablespoons honey * 1 1/2 teaspoons
baking powder (I prefer aluminum free) 1/2 teaspoon
baking soda 1/2 teaspoon pure vanilla extract 1/8 teaspoon kosher salt Up to 1/2 cup mix - ins: chocolate chips (mini or regular), chopped dark chocolate, nuts, dried cranberries, or blueberries (fresh or
frozen)