Sentences with phrase «half of the oat mixture»

Press a bit over half of the oat mixture into the bottom of the baking dish.

Pour half of the oat mixture into your baking tray, pressing down with a spoon to create an even layer (a slightly wet spoon will help when doing this).

Measure out 3/4 cup of the oat mixture and set aside.

Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together, 10 to 15 seconds.

Sprinkle the rest of the oat mixture on top of the blueberries evenly.

Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.

Next comes a layer of cheesecake (dairy free for me, of course), and last another crumble of the oat mixture on top.

Using two jars, glasses or mugs, place about a quarter of the oat mixture into each.

Plus, you can make a double batch of the oat mixture to keep in the refrigerator.

Add half of the oat mixture to a baking dish then top with a few blackberries.

Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.

Spread the preserves evenly on top of the oat mixture.

Press 1 cup of oat mixture firmly on the bottom of the pan.

Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.

Reserve 1 cup of the oat mixture in a small bowl.

In the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixture.

Press 2 / 3rds of the oat mixture into your lined baking tray, using the back of a spoon to spread the mixture around (a wet spoon will stop it from sticking).

Pick up handfuls of the oat mixture and squeeze together to create a clump.

Set aside 1 1/4 cups (300 mL) of the oat mixture for the topping.

Drop dollops of each oat mixture into serving bowl.

Drop about two thirds of the oat mixture into the base of the tin, spread it out and press down very lightly — don't pack it too firmly.

Press half of the oat mixture firmly into the bottom of the prepared pan.

Spread half of the oat mixture in the buttered baking dish.

Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan.

Press half the mixture into the lined tin, spread evenly with the date paste then top with the rest of the oat mixture (it helps if you crumble it up and sprinkle it over the date paste, then press it down afterwards).

To bake later in the day or the next morning: Cover your dish tightly with plastic wrap, pressing the plastic directly on top of the oat mixture.

Press 2/3 of the oat mixture into the bottom of the greased pan.

Reserve 1/2 cup of oat mixture.

I only put frozen berries on top of the oat mixture - it turned out amazing and was easy.

Add the remaining half of the oat mixture to the top of the date layer, using a spatula to press down the oats.

Add half of the oat mixture to a small parchment lined baking dish (I used a loaf pan, but an 8in x 8in would be perfect).

Reserve 1 cup of oat mixture; set aside.