Sentences with phrase «oat mixture into»

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.

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.

Remove the pan from the heat and stir the oat mixture into the juice.

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.

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.

Lightly coat a 9x9 casserole dish (or any 2 - 3 quart casserole dish) with non-stick spray, then pour the oat mixture into the dish.

Pour the oat mixture into the dish.

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.

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).

Stir oat mixture into bowl of remaining ingredients until combined.

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

Drop dollops of each oat mixture into serving bowl.

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

Press remaining oat mixture into the bottom of an 11 x 7 - inch baking dish coated with cooking spray.

Press half the oat mixture into the bottom of the prepared pan, then bake in the middle rack for 15 minutes.

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.

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

Press the oat mixture into the pan.

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

Press half the oat mixture into the cupcake liners.

Spoon the oat mixture into the baking dish and then pour the egg mixture over the oats so everything is evenly soaked.

Place back over heat and gradually stir the oat mixture into the liquids until everything is well mixed.

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

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).

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

Not exact matches

Using waxed paper, press the mixture into a 9x13 jellyroll pan, ensuring the oat mixture is even and very smooth.

There might, of course, be some slight variations in the exact flavor, consistency and sweetness, but the great thing with this recipe is that it's no - bake so you can absolutely test how the brown rice syrup is working out, and then make adjustments to the oat mixture before you press it into the pan.

Pour the Oat / Water mixture into 2 Cups water.

Quickly break the butter down into the flour mixture (some butter pieces will be the size of oat flakes, some will be the size of peas).

A touch of butter mixed into the whole - wheat flour and oat mixture helps give it that classic velvety but crumbly texture.

In a small bowl, stir together the coconut oil and honey, and then fold into the oat mixture.

Pour the milk mixture into the oat mixture and stir to combine.

The recipe then says to add «the sugar, if using,» to the oat mixture, but the next instruction is to whisk «the maple syrup, if using,» into the egg mixture.

Stir flour mixture into oat mixture until just combined.

Once the bubbles have covered the surface of the mixture remove from heat and pour into the oat mixture.

Stir the vegetable stock powder into the (200 ml) oat milk and pour the mixture over the potatoes.

Stir remaining 1 tablespoon syrup, vanilla, and egg into oat mixture; add flour mixture, stirring just until combined.

I like my overnight oats without added sugar, so I mash a ripe banana into the oat mixture before refrigerating.

Stir almonds into remaining oat mixture, and sprinkle over filling.

Add in butter and using your fingertips rub the butter into the oat mixture until pea sized crumbs form.

Most Zucchini Oatmeal I've seen uses either Quick or Rolled Oats, but I decided to use Steel Cut Oats in this recipe because (1) they keep better in the fridge, (2) they have a wonderful texture, and (3) they have a longer cooking time, which allows our shredded Zucchini to «melt» into the Oat mixture and be almost indecipherable.

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.

Pour the oat mixture onto the baking sheet and spread into an even layer.

Stir into oat bran mixture just until all ingredients are moistened.

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).

Stir the caramel into the oat mixture.

With a large spoon or spatula, stir the butter mixture into the oat mixture, making sure all the dry ingredients are completely coated.

Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture.

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.

Cover the apples and cranberries with the oat mixture, using a fork or spoon to spread it into an even layer.