Sentences with phrase «of oat mixture»

Plus, you can make a double batch of the oat mixture to keep in the refrigerator.

Add half of the oat mixture to a baking dish then top with a few blackberries.

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.

Scatter the raspberries on top, sprinkle the rest of the oat mixture over, then the rest of the pine nuts and press everything down lightly.

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.

Reserve 1 cup of oat mixture; set aside.

Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan.

Reserve 1 cup of the oat mixture in a small bowl.

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.

Spread half of the oat mixture in the buttered baking dish.

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).

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 half of the oat mixture firmly into the bottom of the prepared pan.

Add the remaining half of the oat mixture to the top of the date layer, using a spatula to press down the oats.

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

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).

Pick up handfuls of the oat mixture and squeeze together to create a clump.

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

To bake later in the day or the next morning: Cover your dish tightly with plastic wrap, pressing the plastic directly on top of the oat mixture.

Sprinkle the rest of the oat mixture on top of the blueberries evenly.

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).

In the mornings, you'll want to add 2/3 cup of liquid per portion (I have to double that because I did 2 portions in each baggie) to your bowl with a baggie of your oat mixture.

Reserve 1/2 cup of oat mixture.

Not exact matches

I use a mixture of oat, barley, millet buckwheat flakes etc..

Spread this date mixture over the top of the oat base and place back in the freezer for at least an hour to set fully.

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.

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.

Add the coconut palm sugar and remaining tablespoon of maple syrup to the reserved nut - oat mixture in the small bowl.

Combine all of the ingredients for the oat mixture in a food processor — the mixture will be a loose texture but if you pinch it together it should hold its shape.

Sprinkle the top of the bananas with the oat mixture, making sure to completely cover all the bananas.

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

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.

Lay a piece of parchment over the pan and press the oat mixture down.

If the mixture is too wet, add a couple tablespoons of oat flour first.

This flour mixture is free of gluten, dairy, soy, egg, oat, nuts, peanuts, tapioca, gums, and modified starches / expanders.

Remove half of the mixture from the pan and blend in the food processor, then add back to the pan with the oat flour, combine and cook for a further 5 minutes.

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

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

Hi David, I just wanted to let you know that I tried a gluten - free version of your muffins using a mixture of buckwheat flour (1 cup) and oat flour (1 cup), which turned out really well.

I am considering substituting the oat flour with a mixture of almond flour and ground flaxseed for a variety of nutrients.

It's made by coating rolled oats with a mixture of peanut butter, coconut oil and pure maple syrup, and then toasting the oat mixture in the oven.

Instead, I use a mixture of whole oats and finely ground oat bran in place of flour.

I decided I wanted to try and reduce the amount of the oat - quinoa flake mixture in this breakfast bowl the lower the carb amount, but I didn't want to skimp on the volume — hello hangry by 10 am — so I added in a few tablespoons of coconut flour.

This mixture is made with oat flour instead of regular flour.

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

Add quinoa, sauteed onion mixture, Panko, dill, squeeze of lemon, oat flour, green onions, chopped olives, parsley, salt, and pepper to the bowl.

Crumble the remaining oat mixture over the base of the prepared pan in an even layer.