Sentences with phrase «use quick cooking oats»

Also, do you use quick cooking oats or regular oats?

But you can use quick cooking oats instead

Hi Lena — you could use quick cooking oats to replace the quinoa and you could try adding a bit of flax (let the batter rest) in place of the chia!

You can use quick cooking oats and maybe stir in a bit of cooked quinoa But can't make quinoa flakes at home unfortunately!

If you want to use quick cooking oats (personally I think quick cooking oats are awful in no - bake cookies, but that's just me), you'll have to scale the oat measurement back by about 2 tablespoons.

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I also like using quick cooking oats as it makes the muffins fluffier and lighter and of course adds a lot of fiber.

I used quick cooking oats in the dough and finished the buns with a sprinkling of rolled oats.

I used quick cooking oats from GF Harvest.

Hmm... I think the best way to do this would be to cook your oatmeal as you normally would (make sure you're using quick cooking oats) and just add in the other ingredients.

I don't recommend using the quick cooking oats sold in individual packets.

I used quick cooking oats in this recipe, but you could also use rolled oats if you prefer; they'll just be a bit chewier.

I always find my quinoa flakes online, but you could also try using quick cooking oats in their place

The recipe calls for rolled oats, I used quick cooking oats which I had at home and it made no difference.

Originally I was using quick cooking oats, and I think that may have contributed to the gummy mess.

Not exact matches

I use porridge oats for oatmeal / porridge as these are finer and cook much quicker.

They make all kinds of oats, but the oats that I used are quick - cook oats which are great to use in overnight oat recipes since they turn out really thick and creamy (not too chewy).

I subbed quick cooking oats for 1/2 of the flour (equal substitution) and used a bit more banana and pumpkin to add a bit of extra moisture.

* I used the «quick cook» steel cut oats.

I've used quick - cooking oats.

My reasons for using quick - cooking oats are twofold.

I love using quinoa flakes but they do have a different texture and flavor than oats, and quinoa flakes are quick cooking so sometimes it makes the recipe work differently.

By the way, I used one quarter quick cooking oats as I did not have quite enough bread crumbs.

1 cup softened butter, i use green valley organics 1 cup brown sugar 2 cups quick cooking oats 1 1/2 cups plus 2Tbl spelt flour, divided 2 cups dried berries (my local mom's has blueberries, cranberries & cherries.

Above: The three most commonly used types of oats (L to R): steel - cut, old - fashioned, and quick - cooking.

I used quick cooking steel cut oats in this recipe, using a 3:1 ration of water to oats.

Rolled oats cook faster than steel - cut oats, are ideal to use in baking for cookies, muffins, granola bars, and quick breads, can easily be ground into an oat flour, and absorb more liquid than other types of oats.

1 1/4 cups old - fashioned or quick - cooking oats 1/4 cup toasted wheat germ 1/4 cup brown sugar or turbinado sugar 1 tsp baking powder 1/2 tsp salt 1/2 cup milk (any kind — I used skim milk) 1 egg 1 tsp vanilla 1 Tblsp butter, melted 1/4 cup peanut butter, smooth or crunchy, preferably natural

I used Quaker quick cooking rolled oats.

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

Use rolled oats or thick cut oats (the kind that cook in about 5 minutes) but NOT quick or instant oats (cook in 1 minute).

If you still want a crumbly topping, you can use quick - cooking oats (perhaps toast them on a dry skillet first for a nuttier flavor) or use any kind of nuts you have on hand (if you'd like to use nuts at all, that is).

I like to use old fashioned rolled oats as they have a thicker texture than quick cooking rolled oats.

I used homemade butter, quick cooking oats and regular milk.

1 3/4 cups (260 grams) all - purpose flour, plus extra for dusting surface 1/2 cup (80 grams) whole wheat flour 1/2 cup (35 grams) rolled oats (I used quick - cooking) 1 very heaped tablespoon baking powder (I only slightly heaped; wish I'd heaped more!)

Beat an egg or two (you want to use one egg for every cup of grains) and add it to the bowl along with a spoonful of quick - cooking or instant rolled oats.

There is always the question of what type of rolled oats to use in baking; old - fashioned or quick - cooking.

Make sure not to use «Quick Cooking» rolled oats, though.

Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1 cup walnut halves 3/4 cup packed light brown sugar 1 cup quick - cooking rolled oats 1 cup unbleached organic all - purpose flour 1/2 cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2 cup milk (I used unsweetened almond milk) 1/2 cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2 cup raisins

Hi... Was wondering about the type of oats used here... Can I use regular quick cook oats or should I used rolled oats?

So if you use regular oatmeal (rather than quick - cooking) then either give the oats a quick spin in a food processor or crumble them between your fingers to break them up a bit.

I prefer to use the thicker textured, old fashioned rolled oats over the quick cooking type.

* While I haven't used quick - cooking oats in this recipe, they should work as well.

2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1 cup of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray

Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.

I like to use old - fashioned not quick - cooking rolled oats.

For single specialized recipes (like Tiramisu and Super Greens), you'll need ingredients like rum, matcha powder, etc. - For the protein bars toppings / frostings, you'll need Greek yogurt, Neufchâtel cream cheese, coconut oil, various nuts and seeds, caramel sauce (I used Date Lady ® Organic Caramel Sauce throughout the book because it's made from dates instead of sugar), 100 % fruit spread, ground flaxseed meal, shredded coconut, quick cooking oats and quinoa flakes.

There is the quick cooking oats used here in these cookies, the rolled oats used most often in my breakfast, and the steel cut oats I use for extra special cozy mornings.

You can use any type of oats you like, instant oats, oatmeal, quick cook, porridge oats, rolled oats, steel cut oats, oat groats or raw oats.

I don't recommend using quick - cooking oats, as their texture doesn't hold up as well.