Sentences with phrase «oat mixture»

Pour oat mixture into bowl and very gently fold it together with the nuts, so that it just barely sticks.

Pour pumpkin (wet) mixture over oat mixture in the baking dish.

Sprinkle the remaining oat mixture over top of the raspberry preserves.

Take off the heat and combine with oat mixture.

Press the remaining oat mixture in the bottom of prepared baking dish.

Add oat mixture to a bowl and set aside.

Spread oat mixture onto baking sheet and bake for 40 - 45 minutes (or until browned to your liking), stirring occasionally.

Sprinkle remaining oat mixture on top, breaking up bigger chunks and pressing down lightly.

Spread oat mixture into baking pans (metal pans cook faster than glass).

Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling.

Prepare the topping by adding 3/4 cup of chopped nuts and 1 tablespoon of raw sugar to the reserved oat mixture.

Place 3 cups oat mixture into the bottom of a 13 x 9 - inch baking pan coated with cooking spray; press into bottom of pan.

In a large glass measuring cup or medium bowl, combine apple cider or juice, oil and maple syrup; stir into oat mixture until fully combined.

Using a piece of parchment paper (to prevent mixture from sticking to hands), press oat mixture into bottom and up sides of each muffin cup.

Divide oat mixture between baking sheets; spread in a thin, even layer.

Stir oat mixture into bowl of remaining ingredients until combined.

Divide oat mixture evenly among 8 muffin cups coated with cooking spray.

In a bowl, combine the toasted oat mixture, chopped apples, cinnamon, nutmeg and hot liquid from the stove.

Transfer oat mixture to a large bowl and stir in wheat germ.

In a large bowl, combine oat mixture with olive oil and stir with a fork until no large clumps remain.

Add to the dry oat mixture and stir until well combined.

Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture.

Spoon oat mixture into two bowls and stir in honey.

Remove the tin from the freezer and spoon the warm peanut butter mixture over the top of the chocolate oat mixture.

Season with kosher salt; let oat mixture cool.

Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan.

Place a large skillet over medium heat and pour rolled oat mixture into the pan.

Add eggs one at a time mixing to incorporate, then slowly add ground oat mixture and whole wheat flour.

Add in the nut mixture and oat mixture once it's out of the oven.

The strawberries were warm and sweet with a nice consistency and the topping was a great combination of a buttery oat mixture with toasted pecans.

I did make a mistake and poured milk into oat mixture instead of egg mixture by mistake so it all got mixed together in bowl before it went into the pan - still yummy.

Stir into oat mixture using a rubber spatula to form a dough.

Hold a nut milk bag over a large bowl, and pour the water - oat mixture through the bag.

Pour peanut butter mixture over oat mixture; stir a couple of times.

Spoon remaining oat mixture on top, using your spatula to spread it around.

Spread oat mixture in prepared baking sheet; sprinkle with salt.

Spoon 2/3 cup oat mixture into each of 8 bowls; top each with 2 tablespoons milk, 2 teaspoons syrup, 3 tablespoons apple, and 1 tablespoon nuts.

Stir flour mixture into oat mixture until just combined.

Spread remaining oat mixture evenly onto bottom of 13 x 9 - inch baking pan.

Add oat mixture to butter mixture, beating at low speed until blended.

Spread oat mixture onto three cookie sheets lined with parchment paper.

Spread mustard thinly over both sides of chicken; coat with oat mixture.

Spread oat mixture on large rimmed baking sheet (15 - x 10 - inch).

Add nuts to reserved oat mixture; mix well.

Sprinkle half of the berries over top of the bananas and then top the berries with all of the dry oat mixture.

Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture.

Remove the tin from the freezer and spoon the warm peanut butter mixture over the top of the chocolate oat mixture.

In a blender combine oat mixture, the remaining 1/4 cup milk, and the next four ingredients (through honey).

Spread oat mixture into a thin layer on a baking sheet lined with nonstick foil.

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