Sentences with phrase «oat recipes because»

I hope you enjoy the recipe; it's one of my favorite overnight oat recipes because it's tasty, simple, and easy to make!

Not exact matches

This recipe isn't even on Pinterest, because it's on the back of the Quaker Oat Bran box... at least that's where it starts.

This recipe isn't even on Pinterest, because it's on the back of the Quaker Oat Bran box... at least that's where it... [Continue reading]

I'm not sure how they would turn out with all oat flour, just because I've never tried this recipe with just oat flour.

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 sometimes use chia seeds in my overnight oat recipes to create a slightly different texture and because of the insane health benefits that chia seeds offer.

This recipe calls for salted natural peanut butter and a pinch of salt in the oat mix, just because I like the sweet and salty combo.

I chose to use oat flour for this recipe because the sweet flavor really complements the peanut butter.

In this recipe, I don't use xanthan gum because oat flour acts as a binding agent because of the soluble fiber.

I created a lot of fresh cherry recipes this summer, but the cherry almond oat bread was the one I made more often because it was hearty, made a great snack and was full of flavor.

I kept trying overnight oat recipes and choking them down because they are healthy, but I hated them.

In honor of the occasion, and because I'm so far behind on preparations for the move that I am once again short on time, here's the recipe for the fantastic berry oat crumble I made last week when I was supposed to be packing.

I have a slightly different soaked - oat granola recipe that I love because the oats retain their shape and the granola bakes up in a 300 degree oven just like a «regular» granola.

Making this right now but I didn't add the tapioca starch because it doesn't specify, I also read that if we use oat flour to omit the tapioca starch and that's what I did, I hope it turns out and I followed the recipe as I saw it.

I chose to use oat flour for this recipe because the sweet flavor really complements the peanut butter.

This recipe is super easy to follow and naturally gluten - free because we're using oats and oat flour as the base.

For this post I particularly wanted to create an oat brownie recipe to share, because anything oaty always scores extra brownie points in our home (pun intended, again!)

What I found once these were baked and the recipe did nt say, is that these crumble easily, not that I mind the crumbs, I think its because it is made with oat flour but they sure do taste good.

I ended up adjusting the recipe, because the grocery store didn't have any oat flour.