So, you can also make your own
using dry oats and a blender or food processor.
Not exact matches
All you need to do is mix porridge
oats with some milk and yoghurt (I
use coconut milk and coconut yoghurt normally), some
dried apple pieces, a sprinkling of chia seeds, a handful of sunflower seeds and some juicy raisins, then just stir it all together and leave it sit for about a minute.
Dry ingredients 1 cup / 100 g almond flour 1 cup / 100 g rolled
oats (
use cert.
I try to do it once a week to keep my skin happy, and it's best to
use the exfoliated as soon as you make it — otherwise it gets a little
dry as the
oats absorb all the liquid.
However, I only
used about 2/3 of the
oats you said, and they were still very
dry and the mixture was extremely crumbly — should I have melted the coconut oil?
2 large onions Oil for frying — I
use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I
used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled beans 75g porridge
oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping —
use rice or chickpea flour if you are gluten free
The batter was a bit
dry / harder than I thought it would be and I had to bake it for longer — I
used only about 1 / 3c of
oats because the batter was so
dry — not sure what I did so differently beyond the rice malt syrup, which shouldn't have made a huge difference from the maple syrup, surely?
It combines peanut butter, honey,
oats and grains, but feel free to
use any kind of nut, grains, seeds or even
dried fruit in the mixture — just stick to the quantities in the recipe, and you'll get a different kind of energy bars each and every time.
If we
use regular
dried strawberries, which are the chewy ones, they won't grind up and you'll end up with big chunks of
dried strawberries coated in
oats and cashews.
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.
4 cups raw
oats (not quick or instant) 3/4 cup unsweetened coconut flakes 1/2 — 3/4 cup chopped nuts / seeds (I
used 1/2 cup sliced almonds, will add flax seeds next time) 1 cup
dried fruit (I
used sweetened
dried cranberries) 1/4 tsp.
I made these yesterday, grinding the flax seed and
oats (to make the oat flour) in my coffee grinder and
using dried, ground coconut milk pulp for the coconut flour.
Cheryl — Most granola recipes don't require nuts to work, you can just
use oats and coconut, plus
dried fruit and seeds, if they're not an issue.
If you omit it, I would reduce the amount of
oats you
use by 1/2 -2 / 3 cup so that they don't turn out
dry.
I made this yesterday
using apples and blackcurrants, and sprinkled some
dry oats and almonds on top before baking.
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)
• 5 gala apples • 2/3 cup instant
oats (I
used instant toasted
oats) • 1/8 cup
dried blueberry (or naturally
dried fruit of your choice) • 1/2 cup raw walnut halves • 2 tbsp Kelapo coconut oil • 1/8 cup raw, organic honey • 1 tbsp cinnamon • lemon wedge (NOT for the recipe)
I bought the unflavoured and it is Completely undrinkable, I throw up every time I
use it, ive tried mixing with creatine and 2 large scoops of protein powder but the
dry stale taste of
oats is so overwhelming it just makes me throw up Goes Well With: The bin
In a medium bowl, combine the
oats, baking powder, salt, cinnamon, fresh fruit (and
dried if
using).
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the
oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the
dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are
using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Not only does it contribute additional, gentle sweetness, adding it (or any other liquid; you can
use water or milk, too) helps the
oats to form big, crunchy clusters as the granola cooks and
dries.
5 cups rolled
oats, preferably thick - cut (if you're gluten - sensitive, be sure to
use oats marked gluten - free) 1 cup whole raw almonds 1/3 cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3 cup unsweetened applesauce 1/3 cup extra virgin olive oil 1/4 c maple syrup 1/4 cup coconut palm sugar (or increase maple syrup to 1/2 cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1 cup
dried fruit of choice (raisins, cranberries, etc..)
I like to have at least half of my
dry ingredients consist of rolled
oats, but you can of course
use even more if you like.
We
use maple syrup and
dried fruit in our
oats.
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).
For this Blueberry Quinoa Muesli I
used a combo of rolled
oats, sunflower seeds (I actually prefer pumpkin seeds over sunflower seeds but I was running low when I went to shoot the recipe), puffed quinoa, coconut, hemp seeds,
dried blueberries and a touch of coconut sugar for sweetness.
1/3 cup
dried oats (whole
oats if you are
using a food processor; quick
oats if not, as they are already chopped up)
Stuffing the cored apples with
oats, toasted nuts, coconut and
dried fruit
using pure maple syrup as a sweetener is my way of making apple crisp for breakfast.
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup of
dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2 onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I
used half cilantro and half parsley)-- 3/4 cups rolled
oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
* 1/2 cup / 125 g rye flakes (I couldn't find these so I
used rolled
oats * 1 cup / 100 g rolled
oats * 1/2 cup / 65 g raw pepitas (I
used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I
used ground flax seeds instead) * 1/4 teaspoon kosher salt (I
used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped
dried mango (I
used organic, unsweetened
dried mango)
They are crumbly and on the
dry side, but very tender; barely sweet; the
oats add something magical to the texture (I
use old - fashioned).
Using a rubber spatula stir in
dry ingredients, followed by the
oats.
Serves 4 For the meatloaf: 1 cups diced onions 1 cups celery, minced 1/2 cup carrot, shredded 4 cloves garlic minced 1/8 cup tamari zest of 1/2 lemon 3 Tablespoons psyllium husk 1 Tablespoons chopped thyme 1 Tablespoons
dried oregano 1 Tablespoons diced chive 1 cups GF bread crumbs * or gluten free
oats 1/2 cup water 1 Tablespoons nutritional yeast 2 1/2 cups chickpeas, cooked or canned 2 1/2 cups lentils, cooked Salt to taste 1/2 cup BBQ sauce (you can
use store bought or we love this recipe from Oh She Glows!)
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!
1 cup rolled
oats 2/3 cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2 cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2 cup
dried fruit (I
used a
dried berry mix from Trader Joe's) 1/2 cup peanut butter 1/4 cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
For the crust I
used oats, walnuts, and
dried dates instead of all - purpose flour and sugar.
I
used dried cranberries instead of cherries,
dry oats in place of the almonds and pecans (just didn't have any on hand), a mixture of chia and flaxseed, and an extra 1/4 cup of cranberries.
Ingredients 2 cups
oats (I
used old fashioned) 1/2 cup brown sugar 1 teaspoon baking powder 1 heaping teaspoon cinnamon 3/4 cup
dried cranberries 1 1/2 cups milk (I
used almond) 1 egg, lightly beaten 1 teaspoon vanilla extract 2 tablespoons butter or coconut oil, melted + cooled 5 canned peach halves, diced
I say accidentally because it was supposed to be with different ingredients like cashews and
dried cherries, which I didn't have, so I subbed some toasted quinoa (which up until then I was a stranger to, but I had some on hand from a recent shopping trip to my local Winco) and
used sunflower seeds, pumpkin seeds,
oats, raisins, peanut butter, honey and sea salt.
We
used a 1 cup of chocolate chips with 1/2 - cup each of
dried cranberries, shredded coconut, gluten - free
oats, and chopped walnuts.
Instead of
oats and flour I have
used dried coconut, buckwheat and brown rice flour.
Most granola recipes
use oats, honey and
dried fruit which are high in carbohydrates that cause an increase in your blood sugar.
If I recall, it had 2 cups of
dry oats, edamame, red bell peppers, hummus, and more nutritional yeast than most people
use in their lifetime.
2 cups whole wheat pastry flour 3/4 cup unrefined sugar, you can
use honey as well 4 tablespoons wheat germ 4 tablespoons wheat bran 3 teaspoons aluminum free baking soda 2 teaspoons ground cinnamon 3 cups rolled
oats 1 1/2 cups
dried cranberries 2 cups low - fat milk 1/2 cup olive oil 2 teaspoons vanilla extract 2 eggs 1 cup boiling water
Ingredients 1 2/3 cups quick rolled
oats 1/2 cup xylitol (
use up to 3/4 cup if you like them a little sweeter) 1/3 cup oat flour (ground
oats) 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 2 cups nuts and seeds (almonds, pecans, pumpkin seeds, sesame seeds etc.) 1 cup
dried fruit (apricots, cranberries, raisins, etc. or more nuts and seeds if you prefer) Almond Breeze: Recipes & Ideas.
Today, I
used dried coconut flakes, sliced raw almonds,
oats, and sesame seeds as the base, with cinnamon and cardamom for spice, and a mixture of honey, coconut oil, and vanilla extract to coat.
When I look at standard granola recipes, the same proportions, but with
dry oats, are
used, so I decided it made sense.
2 cups rolled
oats 1 cup
dried fruit (raisins, sultanas, chopped dates / apricots 1 cup nuts / seeds (we
used shredded coconut + sunflower seeds) 1/4 teaspoon salt 2 teaspoons cinnamon 1/2 cup melted coconut oil 1/4 cup maple syrup / honey / agave syrup / date nectar 2 tablespoons nut butter 1/4 cup nut milk 2 ripe bananas, mashed
1 cup water 1 cup pumpkin puree / cooked pumpkin 1 cup
oats 1/2 cup nutritional yeast 6 sun
dried tomatoes (I
used tomatoes preserved in oil) 1 teaspoon himalayan sea salt 1 teaspoon white pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup water