Not exact matches
The carrot bowl was the most unusual but maybe the most delicious, it was made
of oats and rye cooked with carrot juice,
toasted nuts raisin, grated apple and ginger maple dressing!
Scoop the soaked
oats porridge on top
of the seeds and cover with fresh fruit and lightly
toasted coconut.
The mix
of crunchy coconut chips with pumpkin seeds and
toasted oats with maple syrup, vanilla, cinnamon and fresh orange juice is just a dream.
Ingredients: 100 grams (1 cup) whole
oats 25 grams (1/4 cup)
toasted pumpkin seeds 25 grams (1/4 cup)
toasted almonds, coarsely chopped 25 grams (1/4 cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch
of salt 80 grams smooth peanut butter 100 grams
of honey or date syrup 1/2 tsp.
Top each one with a 1/4 cup
of the
toasted rolled
oats followed by a 1/4 cup
of vanilla yogurt.
I made these tonight replacing 1/2 cup
of the
oats with a mixture
of toasted coconut and
toasted wheat germ.
First, I always
toast my
oats with butter and canola oil, no matter what recipe I'm making, using Ree Drummond's method from her recipe for granola bars on The Pioneer Woman blog, this added 2T butter and 1 / 8c
of oil.
From there I gave it a pump
of rolled
oats and topped it with a homemade
toasted marshmallow layer made with honey rather corn syrup, considering the last two things, can these healthy - ish?
As a bonus, I do sleep better if my house smells like
toasted oats, deep resiny sweetness
of maple syrup, and an after note
of homemade vanilla.
Then, in a small saucepan, bring 1 cup water to a boil and add in the
toasted oats, chamomile, and a dash
of sea salt.
1 1/2 cups rolled
oats 1 1/2 cups milk
of choice, dairy or non-dairy 1/2 cup canned pumpkin 1 1/2 -2 tablespoons maple syrup 1 1/2 teaspoons ground cinnamon * 1/4 teaspoon ground ginger * 1/4 teaspoon ground cloves * pinch
of salt 1 cup Greek yogurt, I used 2 % (optional) 1/2 cup chopped walnuts,
toasted
Mixing in the whole
toasted oats gives these cookies more texture, and hydrating the dried apples with steeped chai tea gives these cookies an extra boost
of flavour!
1 tablespoon vegetable oil 1 1/4 cups rolled
oats 1 1/4 cups chopped
toasted walnuts 1/2 cup oat bran 1 1/2 cups puffed cereal you like, pounded into smallish bits (I used Barbara's Peanut Butter Puffins and Shredded wheat, both with success) 1 cup dried cranberries, coarsely chopped 3 pieces
of dried crystallized ginger, finely chopped 1 cup brown rice syrup 1 teaspoon pure vanilla extract 1/2 teaspoon salt
Cranachan Made Simple: I've made cranachan for years, but, while the recipe was never quite the same from meal to meal, it wasn't until I came across a recipe for «Cranachan Trifle «from BBC Good Food that I tried sweetening the
toasted oats, making a kind
of granola, rather than adding a lot more honey -LSB-...]
Meanwhile, finely grind the
toasted walnuts and 1/2 cup
of the
oats in a small food processor.
To give these
oats a nice crunch, I added a tablespoon
of slivered almonds, and
toasted coconut chips.
• 5 gala apples • 2/3 cup instant
oats (I used instant
toasted oats) • 1/8 cup dried blueberry (or naturally dried fruit
of your choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8 cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT for the recipe)
They are great as is, on
toast with almond butter, but I also love them over a bowl
of oats.
What's in it: 1 cup steal cut
oats 1/2 cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2 cups water 1/2 cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination
of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds,
toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
As the title
of the post has hinted, this recipes takes the added step
of lightly
toasting the
oats first, which brings out a layer
of warm, nutty flavors that only
oats toasted in brown butter can have.
I like a little textural contrast so I topped the creamy stuff with some crunchy clusters
of toasted nuts,
oats and coconut.
Like in cocktails, and on top
of ice cream, yogurt, tarts, panna cotta,
oats and / or
toast.
I imagined the base for the brownies made out
of the same ingredients as the nutella (
toasted hazelnuts + chocolate), but with extra substance like
oats and dates to hold them together, and a few pinches
of this and that for extra flavour.
I do a range
of permutations to satisfy both — e.g., whole grain
toast with nut or seed butter, smoothies with some rolled
oats or quinoa thrown in to the mix, and scrambled eggs rolled up in a whole wheat tortilla.
1 cup
of old fashioned rolled
oats (I use gluten free organic) 2/3 cup
of toasted coconut flakes 1/2 cup
of nut butter (almond, peanut — whatever you have on hand) 1/3 cup
of agave, maple syrup or honey 1.5 teaspoon vanilla extract 1 tablespoon
of protein powder (I used vanilla Designer Whey) 1/4 cup
of fiber cereal Chocolate chips (I used dark chips)-- amount is up to you 1/4 to 1/2 cup
Top the
oats with few fresh sliced strawberries, about a tablespoon
of toasted coconut, hemp seeds, chopped pistachios and a drizzle
of coconut milk and maple syrup or honey.
I love this jam spread on pancakes or
toast, eaten by the spoonful with peanut butter, or spooned on top
of a bowl
of porridge or overnight
oats.
Optional Add - Ins:
Toasted pecans, toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
Toasted pecans,
toasted walnuts, toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted walnuts,
toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams) of rolled oats, 2 tablespoons (16 grams) of peanut butter powder, 1/4 cup (30 grams) of sifted cocoa powder or shredded c
toasted sliced almonds, chocolate chips, sprinkles, 1 cup (80 grams)
of rolled
oats, 2 tablespoons (16 grams)
of peanut butter powder, 1/4 cup (30 grams)
of sifted cocoa powder or shredded coconut.
Outside
of measuring the ingredients all you have to do is
toast the
oats and seeds (or nuts).
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.
I want this all over
toast or on top
of some overnight
oats < 3
The
toasted flavor
of the
oats and nuts really comes through since added fat and sugar are used sparingly.
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).
Scottish
oats company, Stoats, has announced the launch
of Toasted Oaty Flakes, a wholegrain cereal with premium
oats that have been cooked and roasted.
This crunchy and highly addictive peanut butter granola is made with crunchy
toasted oats, creamy creamy peanut butter and is studded with sweet dates.When I was a kid, believe it or not, I wasn't a very big fan
of peanut butter and jelly...
1 cup
of cooked quinoa 3 ripe bananas 1/4 cup
of melted coconut oil 1/4 maple syrup 2 teaspoons
of vanilla extract 1 cup
of gluten free flour (I love Bob's Redmill 1 to 1 GF flour) 1 cup
of gluten free rolled
oats (again Bob's Redmill) 1/2 cup
of toasted coconut flakes 3 tablespoons
of flax seed meal 1 tablespoon
of ground cinnamon 1 teaspoon baking soda 1/8 teaspoon salt 1/4 cup
of cashew milk — I like Silk (coconut, almond, or whatever type
of milk you prefer)
Stuffing the cored apples with
oats,
toasted nuts, coconut and dried fruit using pure maple syrup as a sweetener is my way
of making apple crisp for breakfast.
For the current batch I threw some into a cooked pot
of pinhead
oats and ate little bowls
of it all week with
toasted walnuts, maple syrup and half and half.
A few
of us shared the Crunchy Honey Banana Oatmeal which had homemade steel - cut
oats topped with crunchy granola,
toasted almonds, dried cranberries, fresh sliced bananas, and a drizzle
of honey.
With real pumpkin puree,
toasted oats, crunchy pecans and lots
of spice, this pumpkin pie granola is the perfect easy and delicious fall breakfast.It's been a while since I shared a granola recipe, and I've been hanging on to this one for a...
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
While both may start with
oats that are cleaned,
toasted, and hulled to become what we call oat groats, the difference between the two is in the thickness
of the
oats after the oat groats have been steamed and flattened.
1 cup rolled
oats 2/3 cup unsweetened shredded coconut,
toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo
of sunflower, sesame and pepitas) 1/2 cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
This Baked Cinnamon French
Toast is not something that I would have every day, simply because I like to have my boring old breakfast
of old fashioned
oats with a banana every day.
Serve into a tall milkshake glass or mason jar and enjoy with a healthy breakfast such as overnight oatmeal or freshly cooked
oats, any
of my muffin recipes, or sprouted grain
toast with fresh apple butter!
I started out with an idea very similar to that
of my vegan oatmeal raisin cookies: pecans are
toasted to perfect, then ground up along with rolled
oats.
To make it even easier I
toasted whole batch
of pumpkin seeds and mixed them with sultanas and cranberries so I can just add this mix to the
oats in the morning.
The difference is the method - oil is heated in the pot before adding the
oats and spices to give it a little
toasted flavour, before adding nondairy milk, fruit, and toppings that are chosen for their healthy qualities instead
of appearance only.
In place
of the
toasted coconut chips, you can use an equal amount, by weight,
of certified gluten free old - fashioned rolled
oats.
Best
of all, this bread is chock full
of whole grains including steel - cut
oats and
toasted wheat germ.