Add to a mixing bowl with
remaining cup of oats, pumpkin seeds, shredded coconut, flaxseed, cinnamon, cloves, cardamon, and sea salt.
Not exact matches
Add the ground
oats, the
remaining 1
cup of whole
oats, baking powder, baking soda and salt.
Add in the
remaining 1/2
cup of oats and dark chocolate chips, then pulse until combined.
Add oat flour, baking powder and the
remaining 1
cup of rolled
oats.
In a large bowl, combine the egg,
oats, 1/4
cup of the
remaining barbecue sauce, onion salt, garlic salt, pepper and salt.
Went missing same day...;) I only added 2
cups of oats and then used the
remaining 1/4 as mix in, along with the carrot and raisins.
Sprinkly the
remaining 1/4
cups of rolled
oats on top
of the uncooked muffins.
In the bowl
of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), combine the finely ground
oats, the
remaining 1/2
cup (45 grams)
of rolled
oats, flour, sugar, salt, baking powder, baking soda, and spices.
I also only had about 4/5
cup of rolled
oats left so I used shredded coconut for the
remaining 1/5.
Add in the
remaining 1/4
cup of oats, chopped walnuts, and the chocolate chips and pulse just a few times to bring it all together.
Combine the processed
oats,
remaining 1 1/2
cups of rolled
oats, cinnamon, baking powder and salt in a bowl and mix well.
Transfer to large bowl, add the
remaining 1/2
cup rolled
oats and the rest
of the crumble ingredients.
Add half
of oats mixture to 2 mason jars, then 1/2
cup of fruit in each jar, shredded coconut, then top off with
remaining oats to each jar
Transfer the
oats to the bowl with the nuts, then add 1 1/4
cup of flour, reserving the
remaining 1/4
cup.