Sentences with phrase «of quick cooking oats»

I also used old fashion oats instead of quick cooking oats.

2 c of quick cooking oats 1/4 c of brown sugar 1 tsp of cinnamon 1/4 tsp of pumpkin pie spice 2 tbl of slivered almonds (any nut would work) 1 tsp of baking powder 1 tsp of vanilla extract 1.5 c of almond milk (vanilla) 1/2 c of pumpkin puree 1 egg, beaten Cooking spray

1) 1 1/2 cups of self - raising flour 2) 3/4 teaspoon of ground cinnamon 3) 3/4 cup of vegetable cooking oil 4) 1 cup of white sugar 5) 1 egg 6) 1 cup of mashed bananas (around 2 bananas) 7) 1 3/4 cup of quick cooking oats 8) 1/2 cup of chopped nuts (walnuts or pecans as you wish)

1) 225g of butter 2) 1 cup of sugar 3) 1 cup of self - raising flour 4) 2 cups of quick cooking oats 5) Optional: 1/4 teaspoon of chopped pecans (or any other type of nut or dried fruit you fancy)

In a tupperware, mix together 2 cups of vegan chai hot chocolate and 1 cup of quick cooking oats.

Not exact matches

Place 2 cups of old - fashioned or quick - cooking rolled oats in a food processor and process into a fine powder.

They make all kinds of oats, but the oats that I used are quick - cook oats which are great to use in overnight oat recipes since they turn out really thick and creamy (not too chewy).

I subbed quick cooking oats for 1/2 of the flour (equal substitution) and used a bit more banana and pumpkin to add a bit of extra moisture.

There are many brands and varieties of steel cut oats — Scottish, quick cooking, etc..

3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer

Above: The three most commonly used types of oats (L to R): steel - cut, old - fashioned, and quick - cooking.

I used quick cooking steel cut oats in this recipe, using a 3:1 ration of water to oats.

2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1 cup rolled or quick - cooking oats 3/4 cup non-fat powdered milk 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla

For quick breakfasts we often do a Bananas Foster oatmeal — the bananas mixed with a little butter, vanilla, brown sugar and walnuts cook up fast and I pour it on top of quick - cooking oats and can be popped into a thermos.

I also like using quick cooking oats as it makes the muffins fluffier and lighter and of course adds a lot of fiber.

Cassie's Notes: If you don't have old - fashioned oats, quick - cooking will work wonderfully; I just prefer the texture of old - fashioned.

Rolled oats cook faster than steel - cut oats, are ideal to use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground into an oat flour, and absorb more liquid than other types of oats.

I don't know whether it works like this in the US too, but here in South Africa we have 2 kinds of oats: quick cooking (the cheaper kind that boils into a mush?)

Also called quick - cooking oats, instant oats are the most processed type of oatmeal.

Also like my mom, I throw in a handful of quick - cooking oats.

Do you think rolled oats are ok to use instead of quick cooking?

I used quick cooking oats in the dough and finished the buns with a sprinkling of rolled oats.

If you still want a crumbly topping, you can use quick - cooking oats (perhaps toast them on a dry skillet first for a nuttier flavor) or use any kind of nuts you have on hand (if you'd like to use nuts at all, that is).

I got the oats from the bulk bins at Sprouts — which I've found to be one of the most affordable ways to get everything from steel cut to quick cooking whole oats.

* To make the equivalent of quick - cooking oats, I pulse certified gluten free old fashioned rolled oats in a blender or food processor a few times.

gluten free oats, I have also made these cookies with 3 cups (90 g) puffed brown rice cereal in place of quick - cooking oats.

I have also made this recipe successfully with 3 cups (90 g) puffed brown rice cereal in place of quick - cooking oats.

Beat an egg or two (you want to use one egg for every cup of grains) and add it to the bowl along with a spoonful of quick - cooking or instant rolled oats.

There is always the question of what type of rolled oats to use in baking; old - fashioned or quick - cooking.

Hi... Was wondering about the type of oats used here... Can I use regular quick cook oats or should I used rolled oats?

* 1/4 cup (60 g) unsalted butter * 3 tablespoons extra-virgin olive oil * 3 tablespoons pure maple syrup * 1/2 cup (100 g) packed light brown sugar * 1/2 cup (120 ml water) * 1 teaspoon medium grain kosher salt * 1 teaspoon vanilla extract * 5 cups (455 g) old - fashioned rolled or quick - cooking oats * 1 1/2 cups (140 g) nuts, chopped if large (try an equal mix of sliced almonds, cashews and pecans) * 3/4 cup (65 g) flaked coconut, sweetened or not * 1/4 cup (35 g) raw, hulled sunflower seeds * 1/4 cup (35 g) whole or ground seeds, such as chia seeds, sesame seeds, flaxseeds, or hemp hearts * 3/4 teaspoon ground cinnamon * 1/2 cup (70 g) finely chopped candied ginger * 1/2 cup (70 g) raw pepitas * 1 cup (150 g) chopped dried figs * Candied Cacao Nibs (p. 248)(optional)

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 2 tsp vanilla extract 1 large egg 1/4 c of pistachios, shelled 1/2 c of dark chocolate chips or chunks (or more if you like)

2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray

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.

1/3 c of all purpose flour, unbleached 1/3 c of whole wheat four 1.5 c of quick cooking rolled oats 2 tbl flax seed meal 1 tsp of baking soda 1/2 tsp of salt 6 tbl of I can't believe it's not butter 3/4 c packed light brown sugar 1.5 tsp vanilla extract 1 large egg 1/4 c of slivered, toasted almonds 1/2 c of dark chocolate chips or chunks

These are all the ingredients you'll need to make yummy no - bake granola bars: quick cook oats (uncooked), creamy peanut butter, organic honey, pure vanilla extract, a pinch of salt, mini chocolate chips, peanut butter / chocolate candies, and slightly crushed roasted and salted mixed nuts.

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

To the person adding rice: You can also add oats / quick cook oatmeal the night before as well (and raise the liquid amount a little) to get a sort of creamier texture.

1 cup quick cooking oats (see note) 1 3/4 c milk 1/8 tsp salt 1 1/2 tbsp cocoa powder 2 tbsp sugar or sweetener of choice 1/2 tsp vanilla extract 1 handful mini marshmallows 2 tbsp chocolate syrup 1 graham cracker, crushed warm milk, for serving

Granola Grahams 1 cup quick cooking oats 2 tablespoons oat flour 1/4 teaspoon cinnamon pinch of salt 1 tablespoon coconut oil solid 1 tablespoon raw honey * 2 tablespoons maple syrup 1 teaspoon molasses

(Quick cook oats will absorb the liquid, so reduce the amount of liquid in the recipe)

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)

If you don't have a powerful blender and want to soak your instant oats, oatmeal, porridge, quick cook or rolled oats, soak 1 cup of oats with 1 cup of the liquid from the recipe.

Mix together quick cooking oats, some flour, butter and a bit of sugar.

You can use any type of oats you like, instant oats, oatmeal, quick cook, porridge oats, rolled oats, steel cut oats, oat groats or raw oats.

Ingredients for the Topping: 1 cup Namaste Gluten Free Flour 1/4 cup granulated sugar 1/3 cup brown sugar, packed 1/8 tsp (generous pinch) of salt 8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced / diced with two knives 1/2 cup quick - cooking oats 1 cup sliced almonds (or walnuts), divided

Have you tried quick cook oats in place of the rolled oats?

1 box Kashi wheat biscuits (16 ounce) 1 box Nature's Path Multi-grain Oat Flake Cereal 1 box Kashi 7 - grain nuggets, or Ezekiels 2 1/2 cups quick - cooking rolled oats 1 1/2 cups oat bran 4 cups freeze - dried berries (mix of raspberries, blue berries, strawberries) 1/2 cup ground flax seeds

I've never made them with quick cooking oats, but I can't think of a reason why they wouldn't work.

This recipe combines quick - cooking oats with unsweetened almond milk, chia seeds (chock full of healthy fats) and plant - based protein powder for a delicious breakfast that will hold you over until lunch.