Sentences with phrase «until oats»

2 Spread the mixture onto two parchment paperlined baking sheets and bake, tossing occasionally, for 45 minutes or until the oats are crisp.

Mix until the oats are wet and everything is combined.

Add in the oat mixture and stir in until the oats are coated.

Pour mixture into the oats and stir until all oats are covered.

Stir occasionally for 5 - 7 minutes, or until oats have absorbed the majority of the milk.

Let sit for 5 minutes until the oats soften and absorb the milk.

Once boiling, reduce the heat the medium and simmer, stirring frequently, until the oats are thick and tender, but still a little runny, about 3 minutes.

Add all the dry ingredients to the blender and blend on high for 20 - 30 seconds or until the oats are finely ground.

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

Cook, stirring, until the oats have darkened a shade or two.

In a small bowl, combine the oats and milk and let sit in the fridge overnight, or until the oats fully absorb the milk.

Process until the oats have turned into flour.

Combine ingredients for oatmeal in a pot and bring to a boil for 3 - 5 minutes, stirring, until oats are cooked.

If you're making the oats in advance, add 1/2 cup water and cook just until the oats are tender.

Cook, stirring occasionally, until the oats are tender and the liquid is absorbed, about 10 to 15 minutes.

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

Reduce the heat to medium - low and stir every so often, until oats become plump and thickened, about 10 - 15 minutes.

Bring the almond milk and oats to a boil and simmer for 3 - 4 minutes or until the oats are nice and plump.

Cook about 5 minutes until the oats are softened and the water is nearly all absorbed.

When you're ready to eat, microwave in 1 - minute intervals until oats reach the desired temperature.

Preheat oven to 375 F. Add 1 1/2 cups of oats to a food processor and blend until oats resemble the texture of flour, about 1 minute.

Pulse until oats are coarsely ground, 2 or 3 times.

Leave baking sheet in oven until oats are lightly toasted, about 6 minutes.

Add pear, cranberries, cinnamon, and vanilla, stirring gently to combine; cook 3 minutes or until oats are tender.

Add wet ingredients to dry and stir together with a rubber spatula until the oats are evenly coated.

Stir vigorously for 2 to 3 minutes or until oats are fluffy.

Pour wet ingredients into dry and mix well with a rubber spatula until the oats are evenly coated.

Bake on a high heat for 20 minutes, until the oats turn a golden brown.

Try adjusting the liquid until the oats reach your desired consistency.

Start by assembling the baked oatmeal: Oats, milk, eggs, vanilla, bananas, and walnuts bake up in a casserole dish until the oats are tender and the mixture is set.

Bake for 25 - 35 minutes, until the oats are tender and have absorbed the liquid.

Stir until the oats have blossomed and the almond milk has reduced.

If I cook it on the stove, should I first bring water and milk to boil, then add the rest of the ingredients (minus the toppings) and just simmer until the oats are chewy?

Gently stir together with a spoon until the oats and spices are completely mixed.

Cook, stirring occasionally, until the oats are tender and have absorbed the liquid.

Mix well until the oats, walnuts, and coconut are well coated.

May need to knead with your hands until oats are fully absorbed with all ingredients (add 1 Tablespoon of apple juice if needed).

Carefully place the skillet in the oven and bake for 20 minutes, or until the oats have absorbed much of the liquid.

Pulse until the oats reach a flour - like consistency, but there can still be some bigger pieces.

Try adjusting the liquid until the oats reach your desired consistency.

Pulse until the oats have blended quite a bit with the rest to form a coarse meal.

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

Cook until the oats soften and the liquid thickens.

Add oats, coconut, oat flour, cocoa powder and salt to a food processor and blend until oats and coconut are finely ground.

Add the oats and almond flour to a high - speed blender or food processor and process on high for about 10 seconds, or until the oats have broken down into the consistency of a fine flour.

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

Put all the above ingredients in a pan, whack on a low - medium heat and stir until the oats are soft and you have beautiful, creamy oats.

Process waffle cones, oats, flour, and salt in a food processor in long pulses until oats are broken up and cones are finely ground.

Throw the mixture into a powerful blender until oats are pulverized and the mixture is smooth.

Stir in cacao nibs and chopped figs and continue to cook, stirring occasionally, until oats are warmed through, about 3 minutes.