I used almond milk and almond butter and added a couple
tablespoons of oats to make it even more filling.
I added about 2 more
tablespoons of oats to the mixture to make it firmer.
I recommend leaving out the chia / flax, reducing the milk to 1/2 cup, and adding a couple extra
tablespoons of oats.
I would try blending them with about 1 - 2 more
tablespoons of oats, and pushing the blueberries in once you pour the batter on the pan!
2 tablespoons unsweetened shredded coconut (if you don't like coconut, add an extra
tablespoon of oats)
Update for you guys, I've since tried it with one less
tablespoon of oats, with the addition of 1/2 tablespoon of crunchy peanut butter.
In a small bowl combine the 1 1/2 tablespoons of butter, 1/2 teaspoon cinnamon, 1/3 cup of brown sugar, 1 tablespoon of flour, and 1
tablespoon of oats.
Not exact matches
Tile Flatbreads 2 cups gluten free rolled
oats 1/2 cup walnuts or pecans — ground in a food processor into tiny pieces 1/3 cup chia or flax seeds pinch
of salt 1 cup boiling purified water 2
tablespoons olive oil
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.
1
tablespoon chia seeds 3 1⁄4 cups / 325 g gluten - free rolled
oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2 cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4 cup / 60 ml coconut oil, melted 1⁄4 cup / 60 ml pure maple syrup or raw honey Grated zest
of 1 organic orange 1⁄4 cup / 60 ml unsweetened applesauce 1 teaspoon vanilla extract 1⁄3 cup / 60 g chopped unsulphured dried apricots 1⁄4 cup / 30 g raisins 1⁄4 cup / 35 g pumpkin seeds 2 cups / 60 g organic, non-GMO cornflakes (optional)
I used lots
of oats, ground flax, and just a few
tablespoons of honey!
Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick
oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3
tablespoons + 1 teaspoon (30 g) sorghum flour 3
tablespoons (30 g) sweet rice flour 2
tablespoons (18 g) golden flax meal Zest
of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3
tablespoons (150 g) unsalted butter 2
tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz
of dark chocolate (make sure to use certified gluten free if that is a concern)
Top the
oats with 2 - 3
tablespoons of the strawberry - rhubarb compote, and then sprinkle over the crumble mixture.
Simply cook your serving
of whole grain
oats in the microwave with some almond milk, stir in a
tablespoon of peanut (or almond!)
I mix ground flax seeds into my steel cut
oats for breakfast, I use whole and ground flax seeds in my homemade granola, and I usually use a couple
of tablespoons in my baked goods — in addition to the health benefits I find they add a pleasant texture to muffins and quickbreads.
I added a
tablespoon extra
of oats and found that they spread just the right amount without being too thin or thick.
If batter is too thin, add a
tablespoon or two more
of oats and blend again.
1 cup regular cut
oats 2 ripe bananas 2 flax eggs (2 tbl
of flax seed meal mixed with 6 tbl
of water) 1/3 cup
of nut butter (I used creamy cashew) 2
tablespoons of coconut sugar 1 tsp baking powder 1/2 tsp baking soda Pinch
of sea salt 1
tablespoon of ground cinnamon 1
tablespoon of hemp hearts 1 teaspoon
of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2 cup
of chocolate chips as well
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
3/4 cup rolled
oats 1 cup almond meal 1/4 cup finely ground cornmeal 3/4 teaspoons baking powder Pinch
of salt 1 egg, beaten (or 1 flax egg if vegan **) 1/4 cup coconut oil, melted 1/4 teaspoon pure almond extract 1 teaspoon pure vanilla extract 1/3 cup pure maple syrup + 1/2
tablespoon, divided 1 medium Hachiya (more oblong) or 2 Fuyu (more squat) persimmons, sliced in 1/4 inch rounds.
3/4 cup rolled
oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or flaked unsweetened coconut 2
tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
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
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
2 cups blanched almond flour — I use Honeyville brand, it works the best 2 cups rolled
oats (not instant)-- certified gluten - free if you are intolerant 1 cup fresh pumpkin puree (canned will also work) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup grapeseed oil (olive oil, melted coconut oil or ghee would also work) 1/2 cup organic local honey (maple syrup would be great here, too) 1 large farm fresh brown egg (or egg replacement
of your choice) 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla extract 3/4 cup raisins (dried cranberries or mini chocolate chips would also be delicious) 1 1/2
tablespoons flaxseed (optional)
1/3 cup
of raw almonds 1/2 cup
of gluten free rolled
oats — I used Bob's Redmill 1/3 cups
of buckwheat groats 1 cup
of shredded coconut flakes 3
tablespoons of maple syrup Pinch
of pink Himalayan salt
To give these
oats a nice crunch, I added a
tablespoon of slivered almonds, and toasted coconut chips.
2 1/4 cups Chex multi-bran cereal, or the multi-bran cereal
of your choice 1 cup rolled or quick - cooking
oats 3/4 cup non-fat powdered milk 2
tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4
tablespoons butter, softened 1/2 cup Splenda or the sucralose - based sweetener
of your choice 2 eggs 1/2 cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
1 cup (gluten - free or regular)
oats 1/2 cup vanilla or coffee flavored whey protein powder 1/4 cup vanilla pea protein, rice protein or casein protein powder 1/4 cup chopped nuts 1/2
tablespoon coffee extract or essence (optional but lovely) 1/2
tablespoon toffee flavdrops (or your sweetener
of choice — remember if you get the flavdrops from MyProtein that you can use our exclusive discount code
of POWMP to get 10 % off!)
Lately we have been using your recipe for overnight
oats with Blueberry, Banana and adding 1/2
Tablespoon of PB2 mixed in....
In the morning, top the
oats with caramelized almonds (see note 2), add 1 - 2
tablespoons of this cinnamon pecan pumpkin butter or roasted caramelized pumpkin (see note 3), and drizzle with maple syrup and pumpkin spice if you like.
1/2 cup
of cooked quinoa 1/2 cup
of oats 1 cup
of almond milk + water if needed 1 scoop
of Fit Delis Vanilla protein powder 1
tablespoon of milled flaxseed 1
tablespoon of sunflower seeds 1
tablespoon of raisin or goji berries
2 cups rolled
oats 2 cups light vanilla soy milk (recommended: Silk) 2 eggs 1 teaspoon baking powder 1/4 teaspoon salt A pinch
of nutmeg 2
tablespoons honey 1/2 cup dried cherries 1/2 cup chopped hazelnuts 1/4 cup semisweet chocolate chips
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).
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!
In a mixing bowl, add in 2
tablespoons of quick or rolled
oats, 2
tablespoons of all - purpose flour, 1
tablespoon of dark brown sugar, 1
tablespoon of melted unsalted butter, and ⅛ teaspoon
of ground cinnamon.
1/3 cup almond flour 1/2 cup certified gluten - free
oats 1/2 cup raw buckwheat groats 3/4 cup dates, pitted 3/4 cup unsweetened coconut flakes + extra for topping 2
tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest
of 1 lemon + extra for topping pinch himalayan pink salt (optional)
2 bananas well mashed 2 cups
of organic old fashioned
oats 1 heaping tbsp
of raw almond butter 1 tbsp
of cinnamon 1 light drizzle
of raw agave (or stevia) 2
tablespoons of raw chia seeds finely ground Add a few raisins, shredded coconut or chopped apple if liked.
1/2 cup
of raw spinach, 1 cup
of raw kale, 1/2 banana, 1 cup
of milk
of your preference, 1
tablespoon of nut butter and 2
tablespoons of rolled
oats.
-- 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
I used my standard oat preparation but soy milk instead
of the almond milk and then I mixed in 2
tablespoons of canned pumpkin and some pumpkin pie spice while the
oats were cooking.
In an effort to salvage the cookies, I added more
oats (probably 2 cups) and a couple
tablespoons of PB2 until the batter became a good consistency.
Ingredients: 2 cups
oats 3 ripe bananas 1
tablespoon cinnamon 1/4 cup
of cacao nibs 1/4 cup goji berries 1/4 cup quinoa flour (you could substitute for brown rice flower, almond meal..)
Make overnight
oats in the fridge and add a
tablespoon or two
of chia to those.
1 very ripe banana 1/2 cup
of fresh blueberries + extra for decorating the cookies (optional) 2
tablespoons of milled flaxseeds + 4
tablespoons of water 1/2 cup
of almond butter (peanut butter will work as well) 1 1/2 cup
of jumbo
oats 1/2 cup
of ground almonds 3 -4
tablespoons of roughly chopped hazelnuts 3
tablespoons of melted coconut oil 3
tablespoons of maple syrup or date nectar a dash
of vanilla extract 1 teaspoon
of baking powder 3
tablespoon of almond milk pinch
of sea salt
A
tablespoon or two
of pb and a bit
of cocoa powder, so yummy and pretty healthy if you cook the
oats.
It's made primarily
of oats and white whole wheat flour, with five
tablespoons of butter to hold it all together.
I used 1/3 cup GF rolled
oats, 1/3 cup or maybe a bit more
of unsweetened almond milk, 1
tablespoon chia seeds, 2tbls
of powdered peanut butter, 1/2 tbls
of maple syrup.
Crisp 1 cup pecans or walnuts — it's always better to soak and dehydrate nuts, as it makes them easier to digest 1/2 cup sprouted oat flour (see recipe below) 1/2 cup rolled
oats 1 cup almond flour 1/2 cup vanilla date paste (see recipe below) zest
of 1 lemon 2 or more
tablespoons fresh rosemary — chopped 1/2 teaspoon salt
Flatbread Pizza Crust 1 1/2 cup sprouted quinoa 1/4 cup sprouted amaranth 1 cup raw sprouted
oats (or the same amount
of quinoa and amaranth combined) 1/4 cup golden flax seeds 1/2 cup sprouted sunflower seeds 1/2 cup hemp seeds 1 cup purified water 1/4 cup Irish moss gel 1 teaspoon salt 1
tablespoon honey juice
of 1 lemon 1/4 cup olive oil
I added about a half cup
of oats and a couple
tablespoons of honey (can't just do it the original way the first time, oh no) and we'll see how it goes.