Do you think I could use quick oats instead
of whole rolled oats and have similar results?
1 cup rolled oats blitzed into oat flour + 1/2 to 3/4 cup
of whole rolled oats 5 scoops whey protein powder Milk to bind
Not exact matches
I substituted organic
rolled oats (ground to flour iin my coffee grinder) for the oat bran and used organic stone ground spelt flour in place
of the
whole wheat.
Whole oats or oat groats are about the size
of rice and take longer to cook than
rolled oats.
Look this: 354 15/17 ml
rolled oats 157 37/51 ml
whole almonds 157 37/51 ml dried fruit medley 177 15/34 ml
whole cashews 118 5/17 ml pepitas 78 44/51 ml ground flax 59 5/34 ml sunflower seeds 236.59 ml high - protein peanut butter or nut butter
of choice 78 44/51 ml Honey or liquid sweetener
of choice pinch Sea Salt
Usually it's a simple bowl
of rolled or steel - cut
oats, but once in a while I'll wake up extra early to put on a pot
of whole oats.
2 cups spelt flour (or a mix
of 1.5 cups all - purpose flour and 1/2 cup
whole wheat flour) 1 teaspoon
of each: baking powder, baking soda and sea salt 2 teaspoons
of each: cinnamon, nutmeg and ginger 1 cup unsalted butter (or margarine for vegan / dairy - free) 1/2 cup sugar 1/2 cup dark brown sugar 2 large eggs 1 tablespoon vanilla 3 cups
rolled oats 1-1/2 cups raisins 3/4 cup coconut 3/4 cup walnuts
My breakfast was a bit
of a change up too with
whole rolled oats, chia seeds, raisins, cocoa powder and silken tofu.
«Old - fashioned»
rolled oats usually consist
of whole oat groats that have been steamed and
rolled to produce their somewhat irregular but recognizably flat and disc - like shape.
Since all old - fashioned
rolled oats and steel cut
oats — as well as most instant
oats — contain substantial portions
of the oat's bran, germ, and endosperm, it is common to find each version
of oats (including instant oatmeals) bearing the label
of «100 %
whole grain.»
Nutrition wise, for me, half cup holds me as long as
whole cup
of bulk
rolled oats.
Ingredients: - cooking spray -1 / 2 cup
whole wheat flour -1 / 2 cup all - purpose flour - brown sugar, to taste -2 1/2 tsp baking powder -1 / 4 tsp salt -1 cup
rolled oats -1 cup soy milk -1 / 4 cup extra virgin olive oil -1 egg -1 1/2 tsp vanilla extract -1 1/2 tsp cinnamon -2 handfuls
of dried cranberries -1 small apple, diced -1 banana, diced
-- 125 g
rolled oats, soaked in lukewarm salty water for 30 minutes — 1 can
of beans, drained and puréed — 80 - 100 g
whole wheat bread crumbs — 1 onion, chopped — 3 cloves garlic, chopped — 1 medium carrot, chopped — 1/2 a medium sized celery root, chopped — small bunch
of parsley, chopped — 1 tablespoon fresh lemon juice — 2 teaspoons Dijon mustard — 1 teaspoon oregano — salt, pepper — olive oil — serving: salad, mustard, ketchup, sliced red onion, sprouts, ciabatta or
rolls
Crisp: 3/4 cup
rolled oats 3/4 cup white
whole wheat flour (all - purpose flour) 1/2 cup natural cane sugar (or brown sugar) 1/2 teaspoon cinnamon big pinch
of salt 1/3 cup butter, melted 1/3 cup yogurt
These bars are a simple mix
of protein powder,
whole grain
rolled oats, and dates.
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.
5 cups
rolled oats, preferably thick - cut (if you're gluten - sensitive, be sure to use
oats marked gluten - free) 1 cup
whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest
of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup dried fruit
of choice (raisins, cranberries, etc..)
9 tablespoons
of ground flax seed meal 1/4 cup
of brown sugar 1/4 cup
of agave nectar or maple syrup 1 egg 1 tablespoon
of water 1/2 cup
whole wheat flour (King Arthur) 1/2 teaspoon salt 1/4 teaspoon
of baking soda 1.5 cups
of rolled oats (I used organic) 2 tablespoons
of organic cocoa nibs
It contains a mixture
of old fashioned
rolled oats,
whole almonds, and seeds (pumpkin, sunflower, and sesame or flax seeds) that are all coated in a sweet mixture
of honey, brown sugar, oil, ground cinnamon, and vanilla.
They have far less sugar and fat than traditional cookies (the carrot supplies some
of the moisture) and are made with both
whole wheat flour and
rolled oats, which counts for something.
6.0 Cigarette tobacco (
roll your own), Cream
of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined)
of corn,
oats, rice & rye, Cereals (refined) eg weetbix, corn flakes, Shellfish, Wheat germ,
Whole Wheat foods 32, Wine 33, Yogurt (sweetened)
They start with
whole oats in case
of jumbos and with steel cut
oats in case
of rolled oats.
Whole rolled oats are loaded with soluble and insoluble fiber, both
of which are essential for a healthy digestive system.Soluble fiber, which turns into a gel - like mass, helps bind with food to flush it out, while insoluble fiber is the roughage that helps make your waste more bulky and easier to move along.
* 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)
It's a quick mix
of oat flour (just
whole grain
rolled oats, blended to flour texture), some
whole oats for great texture and chew, and date paste for sweetness.
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)
First
of all, we start with two simple dry ingredients — coconut flour, and
whole grain
rolled oats, ground to make oat flour.
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
But
of course I had to include
whole wheat flour and include yummy
rolled oats.
Our highly selected, Certified Gluten - Free,
whole grain
rolled oats are grown and harvested in the fertile lands
of Aspen parkland biome, between prairie and the boreal forest that covers the foothills
of the Canadian Rocky Mountains.
This beautiful, rustic take on a traditional pie gets plenty
of fiber from the
rolled oats and
whole wheat flour.
The recipe calls for a blend
of gluten - free all - purpose (or regular all - purpose) flour and oat flour, which you can easily make yourself by grinding
whole rolled oats in a food processor or coffee grinder.
2 1/4 cups
of rolled oats (Bob's Redmill Gluten Free) 1 cups
of whole raw almonds 2 bananas (I used larger, ripe bananas) 1/4 cup
of Vega Sport Vanilla Protein Powder 5 tablespoons
of maple syrup or you can try very soft Medjool dates (4 - 5) pitted 1 tablespoon
of coconut oil 2 teaspoons
of vanilla extract or 1 teaspoon
of vanilla paste 2 teaspoons
of ground cinnamon 1 teaspoon
of salt
A blend
of almond flour and
rolled oats along with chocolate chip and raisins make these gluten - free oatmeal cookies incredibly moist, tender, and packed with
whole - food deliciousness.
A blend
of almond flour and
rolled oats along with chocolate chips and raisins make these gluten - free oatmeal cookies incredibly moist, tender, and packed with
whole - food deliciousness!
Yield: 32 Servings 3 cups
of old - fashioned
rolled oats 1/2 cup almond flour 1/4 cup sorghum flour or
whole wheat flour 1/2 cup oat bran 1/2 cup ground flaxseed 1/2 cup roasted, chopped almonds 1/2 cup dried blueberries 1/2 cup chopped, dried cranberries 1/2 teaspoon salt 1 cup agave nectar 1/3 cup natural almond butter, stirred well before measuring 1/4 cup Almond Breeze 2 teaspoons pure vanilla extract Directions Preheat the oven to 325 °F.
The muffins are made with a combination
of whole wheat flour, ground flaxseed, and
rolled oats, which give a nutty, chewy texture to the final product.
This recipe is a spin - off
of our Grain - Free Chocolate Chip Cookie Bars, but we added in some
rolled oats and white
whole wheat flour for more
of a traditional cookie bar texture.
In a medium sized mixing bowl, add all ingredients: cream, syrup, egg, mix
of whole wheat and all purpose flour, brown sugar, salt baking powder and
rolled oats.
Add in 1 cup
of the
rolled oats and the chia seeds, process until the
oats are no longer
whole and it all comes together into a thick dough.
Creamy Banana Breakfast Grains are a luxurious combination
of organic toasted buckwheat kasha, cracked
whole barley,
rolled oats, flax seed, and
of course, sweet, ripe bananas.
3/4 cup
whole wheat or spelt flour 3/4 cup
rolled oats 1/4 cup wheat germ or bran, or oat bran 1/4 cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup chopped dried sour cherries (or other dried fruit) 3/4 cup chopped bittersweet chocolate 1/2 cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2 cup brown sugar (dark or light) 2 eggs 1 1/2 teaspoons vanilla extract zest
of 1 orange
The bread you should make right this minute - yeast - based, farm - style, made from
rolled oats and a blend
of all - purpose and
whole wheat flours.
INGREDIENTS for the panna cotta: 4 cups
of rhubarb (5 - 8 stalks depending on how big they are), green tops discarded, red - ish parts diced 1/2 cup
of granulated coconut sugar (maple syrup works as well if you prefer) 1/4 teaspoon
of sea salt 1 vanilla bean, scraped (or 1 tablespoon
of vanilla extract) 14oz can
of full fat coconut milk 2 tablespoons
of agar flakes for the strawberry coconut crunch: 3/4 cup
of frozen strawberries 1 teaspoon
of vanilla 1/4 teaspoon
of sea salt 2 tablespoons
of maple syrup 2 tablespoons
of brown rice syrup 1 cup
of thick coconut flakes 1/2 cup
of rolled oats garnish: several mint leaves (chopped or
whole)
Well, as a healthy man @ 70, and avid eater life - long
of rolled oats,
whole beans and grains, this article is about 80 % wrong - headed!
2 very ripe bananas 2 organic eggs 8 large soft date (approx. 100 g) 2 Tbsp nut butter 1 cup
rolled oats, or other flakes (2,5 dl) 1/2 cup
whole buckwheat (1,25 dl) 1/2 cup seeds (I used pumpkin & sunflower seeds)--(1,25 dl) 50 g nuts (I used hazel) Zest from 1/2 organic orange (optional) 1/4 tsp cardamom 1/2 tsp ground vanilla A generous pinch
of salt
Whether
whole,
rolled, or quick,
oats offer a ton
of nutrition and can be used in a variety
of breakfast recipes, but also for snacks and dinners too!
I wanted to use
whole rolled oats so took a cue from Sarah
of The Sugar Hit and gave them a quick whirl in the food processor before adding the rest
of the crust ingredients.
1/2 cup packed brown sugar (I used coconut palm sugar) 1/3 cup cane sugar 1 (generous) cup low fat vanilla yogurt 1 egg, lightly beaten 2 tablespoons canola oil 2 tablespoons 1 % milk 2 teaspoons vanilla bean paste 2/3 + 1/4 cup
whole wheat white flour 1/3 + 1/4 cup wheat germ 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon sea salt 3 cups old fashioned
rolled oats 1/2 cup mini cinnamon chips (or chips
of your choice) cinnamon sugar, for sprinkling
I've also used
rolled oats for part
of the flour in some
of my recipes like this chocolate banana bread: http://wearychef.com/chocolate-oatmeal-banana-bread/ Or, you can just use cup for cup gluten free flour for the
whole recipe.