Sentences with phrase «over oats until»

Not exact matches

While your pear is baking in the oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup in a pan over a medium heat and cook for around 5 - 8 minutes until smooth and creamy.

Pour the oil and coffee mixture over the oat mixture; mix together until oats are evenly coated.

Pour this mixture over the oats and stir with a silicone spatula (and maybe your hands) until all of the oats are coated.

Toast the oats in a skillet over medium - high heat, just until they become fragrant.

Drizzle peanut butter mixture over the top and stir well until all oats are evenly coated.

A dough of cinnamon, oats, and almonds is sprinkled over the top and continues baking until golden.

Cook over medium - low heat until for about 5 minutes until the oats start to become fragrant.

Place the nuts, oats and coconut in a small pan over medium heat and toast for approx. 5 minutes, or until everything starts smelling really good!

Pour the mixture over the oats and nuts, and tossing with a spatula until evenly incorporated.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Pour over oats and stir together with a spatula.Spread back onto a baking sheet and bake an additional 30 minutes, or until golden.

Pour over the oats and stir until evenly coated.

Pour the maple syrup mixture over the oats mixture, and toss until everything is evenly mixed.

I plan on stirring it a few times over next hour just to be sure the coconut oil is incorporated but I'm not sure if it's necessary or not until I see how it looks when I go to stir... coconut oil does have a tendency to float on top but with all the texture of the oats to grab onto it might be ok.

Then pour the date mixture over the oats and stir until evenly combined.

Heat on low over your stove until the oats are soft and have absorbed the water.

Add oats, flakes, cranberries and chocolate chunks and mix over low speed just until incorporated.

Pour mixture over soaked oats and beat until a batter forms and there are no lumps.

Add the mixture over the oats mixture and process until completely combined and the mixture holds together.

Place the oats and the milk in a saucepan and cook over medium heat until the oats are cooked (10 to 15 minutes).

Cook oats and remaining 1 teaspoon coconut oil in a small skillet over low heat, stirring constantly, until oats are toasted, about 3 minutes.

Pour the syrup mixture over the oats, stirring as you go, until the oats are uniformly coated with the syrup blend.

Pairing fiber - filled oats with protein powder creates a filling meal that will hold you over until lunch time.

Pour the wet applesauce mixture over the oats; stir until everything is nicely coated.

Combine oats, milk, cacao powder, goji berries, bee pollen, coconut, chia seeds, maca powder and cinnamon in a small saucepan over medium heat and cook until creamy.

In a large fry pan, toast the oats over medium - high heat until fragrant and nutty, about 5 minutes, tossing frequently.

Pour the wet ingredients over the dry ingredients and stir until the oats are evenly coated.

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.

Simmer uncovered over low heat, stirring occasionally, for 25 - 30 minutes or until oats are of desired texture.

Pour over the oats, stir with a fork, and set aside uncovered until the water has absorbed (about 20 minutes).

Bring the oats and water to a boil over medium high heat, then reduce heat, cover and simmer until oats have turned to mush.

Pour this mixture over the oats and hazelnuts and stir until everything is well covered.

Pour the liquid ingredients over the oats and mix everything together until everything is well combined.

In a skillet over medium - high heat, toast the gluten free oats until they start to get golden edges.

Pour orange juice mixture over oats and stir until thoroughly combined.

Spread over the lined tray in a thin layer and bake for 10 - 15 mins or until lightly browned and crisp, turning the oats every few mins.

Add the eggs in the skillet, then sprinkle them with the oats and cook until the pancake is ready to be flipped over.

Now mix the flour, rolled oats, baking soda and salt with a whisk until fluffy and fully combined and then whisk in the mixed seeds, saving about 1 tablespoon to sprinkle over the loaf later.

Pour over the oats and stir until evenly coated.

Cook over medium heat for about 4 minutes until the oats have soaked up most of the liquid.

Simmer over low - medium heat for approximately 6 minutes, stirring frequently, until the apple and oats have softened.

Bring to a boil, then cook over low heat for 10 - 15 minutes, stirring often, until oats are totally soft and mixture has thickened.