Sentences with phrase «rolled oats does»

Remember: 1 cup of rolled oats does not equal 1 cup of oat flour.

I imagine oat flour can be bought commercially as well, but grinding rolled oats does the trick just fine.

(Steel cut oats don't soak well and make creamy overnight oats like quick - cook or rolled oats do).

How much rolled oats do you use?

The internet seems to suggest that modern rolled oats don't need so much soaking, and that you might get away with as little as 10 minutes.

(Steel cut oats don't soak well and make creamy overnight oats like quick - cook or rolled oats do).

Not exact matches

I don't have a kitchen scale so I used 3 large bananas, 4 medium sized bananas, 2 cups rolled oats and 1 cup golden raisins.

Could you please let me know whether I can use instant oats, or do you recommend rolled oats or steel cut?

Pour the mixture into a bowl and stir in 1 cup rolled oats but don't blend them in, just mix the with a spoon.

If you want to make these muffins but don't have access to Bench Pressed Oats though, you can always just use regular rolled oats + some vanilla whey + / - some chopped dates or your sweetener of choice.

I also want to write and say that I added frozen Blueberries, maple syrup instead of molasses (just cause we didn't have any), coconut oil instead of canola, and 1C rolled oats (didn't have any oat bran).

Since the oats aren't exposed to heat they don't soften up nearly as much as they would if cooked, thus maintaining a very chewy, hearty texture that I happen to love, but if you're looking for something a little more similar to cooked oatmeal, I'd recommend substituting rolled (also called old - fashioned) oats.

Do you know how we often call rolled oats here in Greece?

I like to use rolled oats but then pulse them in my blender (I use a Vitamix but any sharp - blade blender will do) so the oats aren't too large and don't take over the cookie.

The recipe in the book calls for rolled oats, and if you have them on hand and try this recipe, do let me know how it turns out!

The ingredients call for gluten - free oat flour and I love making it myself; all you do is throw rolled oats (oatmeal) into your blender and blend until they oats are ground into a fine flour.

Do you think I could use quick oats instead of whole rolled oats and have similar results?

I do somehow think that even plain oatmeal (rolled oats) and raisins or even the occasional sweet baked sweet potato sometimes tastes really, really sweet to me after not having regular sugar.

One thing that is really nice about these no bake coconut cookies is that they do not use rolled oats as one of the ingredients like many no bake cookies do.

I'm a little confused; when you say «regular oats» do you mean oatmeal or rolled oats?

The quick oats form more of a light coating which doesn't seem to get quite as crisp and crunchy (ironic, since I baked them twice as long as the rolled oats version).

I was thinking «whole oats» since nothing had been done to them (i.e. «regular» oats as opposed to «rolled» or «steel - cut» etc).

I typically use porage oats, which are definitely much finer than rolled oats, and I do love the texture that results.

These were made with rolled oats and I do like a good oaty biscuit.

If you want a more traditional granola don't hesitate to switch out a cup or two of the nuts or seeds with rolled oats.

If you don't have any, just blend rolled oats in your blender until they turn into flour.

The recipe also calls for 2 tablespoons of fine oatmeal for sprinkling on top, I didn't have any to hand and didn't want to buy a bag just for two tablespoons so I just popped 2 tablespoons of the rolled oats in my coffee grinder and 5 seconds later hey presto!

Used rolled oats but also added some quick oats because batter didn't seem thick enough.

> 1C (110g) dates, pitted 3 / 4C rolled oats 1 / 4C + 3T almond meal 1T cinnamon 1t ginger 1 / 2t nutmeg 1 / 8t clove or allspice (this is optional as I didn't have either one and they turned out great) 1 / 4t pure vanilla extract 1T syrup (optional to help things bind together)(I use Walden Farms pancake syrup)

I didn't have rolled oats so I used the pre packed oatmeal (Open Nature w / Flaxseed) still so good!

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.

I substituted oats (not rolled) for 1/4 of the spelt flour, and muscovado sugar for the maple syrup which I didn't have.

But if you don't like using cornmeal or don't have any on hand, feel free to substitute more rolled oats instead!

Just a thought, for those doing gluten free, a lot of rolled oats ar coated it wheat flour to keep them from sticking together - you need to get the ones marked gluten free.

I have some raw sprouted pumpkin seed butter in the fridge that would be perfect for making these, however I don't do well with rolled grains as I prefer being able to soak my grains first and then make them into homemade flours in my ever - so - well - used Vita - mix — what could I used in place of the rolled oats in this recipe (it sounds way to lovely to pass up making so I'm hoping you have a suggestion!)?

For those of you who don't know them, think rolled oats, coconut, tons of dried fruit (apricots, cranberries, dates, etc), honey, sunflower seeds... YUM!

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

Notes: If you don't have quick rolled oats, you can certainly use thick rolled oats but — heads up — your smoothie will have a bit more texture to it.

I did add 1/2 cup of rolled oats for some additional texture, flavor, and fiber!

And, if you don't have any plant - based protein on hand, just use 1/2 cup rolled oats instead.

Dry ingredients in one bowl: whole wheat white flour (I didn't have whole wheat white BREAD flour but I was just hoping that's what the recipe really implied), rolled oats, organic cane sugar (which I shockingly have in abundance), brown sugar, baking powder, baking soda, salt, and cinnamon.

Additionally, I ground up some rolled oats and subbed it for the breadcrumbs (also didn't have any) but prepared it the same and the meatballs were perfect.

Did nt have oat groats so I used rolled oats instead, still tasted yummy:)

Do you know how to differentiate quick oats from rolled oats in China / Chinese?

Although they are usually interchangeable in recipes I do recommend using old - fashioned rolled oats in this recipe as I prefer their thicker texture and superior flavor.

(If you don't have quick - cooking or instant rolled oats, throw rolled oats in the food processor or blender and process a bit to break them down.)

Christal, while I love the taste of these as is, I do find that my stomach is not a fan of the rolled oats.

Since my rolled Oates are really course I did let my batter sit to soften up the oats a little... these came out so good!

Ooooh, I do have rolled oats in my pantry and was wondering what to do with them except for making GF cookies!

Toppings: Chopped nuts, dried fruit, rolled oats (soaked, et cetera as applicable) Fresh cream (organic, raw preferred) Additional sweetener, such as honey, maple syrup, or brown sugar Sliced fresh fruit Grated citrus zest (lemon and orange are both wonderful) Vanilla bean paste (contains processed sugar, use with discretion) Method: My friend Millie at Real Food for Less Money came up with the base for this recipe, and I'm so glad she did!