Spread
the oat mixture evenly onto your lined baking sheet.
Divide
oat mixture evenly among 8 muffin cups coated with cooking spray.
Sprinkle
oat mixture evenly over apple mixture.
Sprinkle
oat mixture evenly over muffins.
Press remaining
oat mixture evenly onto bottom of ungreased 8 or 9 - inch square baking pan.
Crumble the reserved 1 1/4 cups (300 mL)
oat mixture evenly over the jam.
SPREAD
the oat mixture evenly over the baking sheet.
Not exact matches
Pour the oil and coffee
mixture over the
oat mixture; mix together until oats are
evenly coated.
Evenly spread
oat mixture on a parchment paper lined baking sheet.
Once the sugar
mixture is completely dissolved, slowly pour it over the
oat mixture, stirring until the
oat mixture is completely and
evenly covered.
Pour the maple
mixture over the
oat mixture and stir with your hands until everything is
evenly coated and mixed together.
Spoon the
oat mixture into the baking dish and then pour the egg
mixture over the oats so everything is
evenly soaked.
Pour over
oat mixture; toss to coat
evenly.
Sprinkle the rest of the
oat mixture on top of the blueberries
evenly.
Pour the chocolate
mixture over the
oat layer in the pan and spread
evenly.
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).
Sprinkle
evenly with remaining
oat mixture, gently pressing into butterscotch
mixture.
Once honey - butter
mixture is prepared,
evenly pour
mixture overtop of
oat - nut
mixture.
Divide
oat mixture among dishes, sprinkling
evenly over berry
mixture.
Pour the warm
mixture over the
oat mixture and mix until
evenly moist and well incorporated.
Spoon the
oat mixture onto the parchment paper and try to distribute it as close to
evenly as possible.
Spoon almond butter by dollops over the
oat mixture and drizzle the agave
evenly on top.
Pour wet ingredients into
oat mixture and stir until the oats are
evenly coated.
Pour over the
oat mixture and stir until
evenly coated.
Drizzle into the
oat mixture, stirring continually, until and mix thoroughly until the
mixture is
evenly coated.
Pour the oil
mixture over the
oat mixture and stir to coat
evenly.
Pour the
oat mixture to cover the pears, then slowly pour the wet ingredients over the oats so everything is
evenly soaked.
Press (with damp hands) the
oat / honey
mixture evenly into the bottom of the pan.
Turn
oat mixture out onto prepared baking pan; press out
evenly to edges of pan.
Pour liquid over
oat mixture and use to a wooden spoon to
evenly coat
oat mixture.
Evenly spread 2 cups of the stewed rhubarb over the
oat mixture.
Set aside a heaping half cup of the
oat mixture and then spoon the rest
evenly into the prepared pan.
Drop remaining
oat mixture by teaspoonfuls
evenly over chocolate
mixture.
Pour over
oat mixture and mix until
evenly moistened.
Pour the hot honey
mixture over the
oat and nuts
mixture, and stir so that the dry ingredients are
evenly coated with the wet ingredients.