Sentences with phrase «oats in it because»

I used instant oats in this because i wanted to keep things nice and smooth as my son is very picky when it comes to different textures.

Not exact matches

Here in Australia you can not buy «gluten free oats» — irrespective of whether they have been either grown or processed away from wheat, rye, barley, etc. — because FSANZ (food standards Australia) prohibit their being labelled as such, for all oats contain gluten!

I've had regular overnight oats before but just bought some buckwheat and was wondering how I could eat the because my family is in the middle of a remodeling project and our stove is out of commission because of that.

Because normally I use buckwheat flakes when I read «oats» in your recipe's but I wondered if «normal» oats (Haver it's called in Dutch I guess..)

Good news to note because no one can resist this symphony in brown sugar, toasty oats and almonds.

Insanely delicious!!!!! Would just like to know if it is necessary to soak the oats, chia seeds and flax seeds over night or is it sufficient to do it in the morning and let it stand for 5/10 mins???? I noticed that because of the chia seeds the mixture gets thick very fast and already tastes delicious and ready before I put it in the fridge overnight!

I've use white bread flour with wholewheat bread flour and oats because 100 % wholewheat generally struggles to rise and can result in quite a dense loaf.

I loved having the chia seeds on top because they didn't suck all the moisture out of the oats like they do when mixed in.

I also swapped out 1/2 cup of the flour for 1/2 cup oat flour because I love oats in my bread, and love how healthy they are.

It's a good thing you guys weren't in the kitchen with me when I was making this one, because I totally meant to grab bulgur to stir into the filling, and I poured in steel cut oats instead.

I have been wanting to reshoot my overnight oats pictures because they were back in the iPhone + fluorescent light days... enough said.

I love overnight oats because I don't have to scramble in the morning trying to figure out what to have for breakfast.

I'm going to jump right in today because I freaking LOVE oats, and I want you guys to have this recipe in your belly as soon as possible.

My measurements are in cups simply because there's no need for exact precision with overnight oats.

I'm telling you all this because I have oats orange muffins in 3 ways and so much to chat about them.

[Because I'm aware the above is slightly wordy and possibly confusing, here's the basic gist = Make a sticky protein mix by mixing nut - butter + protein - powder + oats / quinoa - flakes + whatever else you like in your bars - > coat them in coconut flour and give them rectangular shapes - > coat them in melted chocolate - > fridge them - > boom!]

I like that you use oats because high in iron and millet with b complex.

In a recent «Focus Group Study» of celiac's who were not eating oats either because of fear or had previous reactions to other gluten free oats, 95 % had no problem with PrOatina oatmeal and have added PrOatina Oat products to their diets.

Hi Kaylin, I don't think LUNA Bars are paleo because of the oats and soy and all of the other stuff in there.

I use steel cut oats in this recipe because I love the hearty texture they take on when cooked in the slow cooker.

Except I call it 5 - minute oats because it gets that ultra creamy texture in just minutes.

Because they're so rich in fibers, oats release their energy gradually, keeping you full and fueled until lunchtime.

Gluten - free oats are such because either the fields are not rotated with wheat crops and won't accidentally have some wheat volunteers in the oat year or because, as with Cheerios, the oats that might be cross-contaminated have gone through a highly accurate sorting process that weeds out any accidental wheat.

I added a little bit of oats, and threw in a little coconut oil for additional moisture because of that.

the texture will be a bit off because they are lacking the oats but you could try adding in some ground almonds and maybe some ground flax there to help.

In fact, because research suggests that commercially available oats may be contaminated with wheat, barley, and rye, labeled gluten - free oats will be considered misbranded if the label implies that all oats are gluten free.

Another problem I have is probably with the type of oats, but that is just because I live in Sweden and have not heard about quick oats or «normal» oats etc..

I cook almost all my oats in the microwave UNLESS I'm adding eggs / egg whites... because I think the consistency they get in the microwave is disgusting!

I topped this parfait with some walnuts and extra shredded coconut since I love coconut in oats, and because walnuts are a great source of omega - 3 fatty acids.

I have always used the quick oats because of that since the rolled oats, in those proportions, are just too chewy and raw tasting.

And, as a result, we've gone through pounds and pounds of peanut butter and even more pounds of rolled oats because this shake encompasses everything I look for in a smoothie - like beverage: it's creamy, it's refreshing, and it's delicious.

I like the steel - cut oats in these Blackberry Lemon Overnight Oatmeal Muffins because it provides a nutty texture.

You talk yourself in to having too many of them because you tell yourself they are «good for you» because they are full of wholesome oats.

I used coconut oil at room temp, I used soy milk instead of almond because that's what I had, and I replaced about 2 / 3c of the white flour with oats because I love oats in my cookies!

It's so good, in fact, that I'm thinking about trying to recreate it with a homemade version just because it's got a ton of fabulous gluten free grains in it (millet, buckwheat, quinoa, amaranth, oats) and it's nutty and not too sweet not to mention that it has a ton of clusters, which I personally love.

Ironic, I talked about cooking with tea in my post today too my breakfasts definitely come in phases hut I haven't had an oats one in a long time I miss them, I think I should start back up with the recipe because it looks incredible!

The granola I wish I could share a recipe for because it was dynamite but they were just tossing amounts on the cutting board and I really don't know the measurements but the ingredients that went in were steal cut oats, organic peanut butter, coconut sugar, cacoa and crushed cashews.

These cookies are a great way to incorporate more oats into your diet, and why that's a good thing is because oats help to lower cholesterol, it's a good source of antioxidants, and oats are high in fiber.

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

Vegetables, sweet potatoes and oats will always be staples in my diet, because they make me feel so good!

I always wash oats because I read a study about finding rat feces in them.

I mixed the flax, panko and oats into the burger mixture in a large mixing bowl because my food processor was too full to process anything else.

There is one I used to buy in a coffee shop here that had oats, chocolate chips and coconut flakes... Next time I try this recipe I might try throwing in some because that was my ultimate favorite cookie.

Certified old fashioned gluten free rolled oats (I buy it at Trader Joe's, and I grind some of into oat flour sometimes, or pulse it in a food processor a bit to make more like quick - cooking oats — I do not buy any other, more processed oats because I'm cheap)

Have no idea if this has been covered before — but in reference to oats, here in New Zealand where I am they are not recommended for celiacs even if certified gluten free, because they contain another protein that about one in five celiacs also react to.

I thought that oats did have gluten in it but when I read that that wasn't necessarily so I was excited because I love oatmeal and other oat products.

I added some oats in with the almond flour because when i cook biscuits with almond flour, it makes a more doughy texture but not one that i love... But this came good!

Because I'm usually taking my overnight oats with me to eat at my desk in the morning, I make it in individual serving — sized jars.

Because there are all kinds of these things on Pinterest saying «overnight oats» but they don't add an acid to help break down the oats for easier digesting, and they put it in the fridge.

I ended up using peanut butter instead of almond butter because that's what I had and coarsely ground extra thick rolled oats in place of the quick oats, which I also didn't have.