it of time for the oat bran to moisten up a
Combine egg and stevia, and mix thoroughly.
Add cinnamon, baking soda, vanilla extract, and oat bran and mix completely.
Let sit for a couple of minutes, so the oat bran can absorb some of the liquid.
Microwave on medium for a little over a minute (until batter forms solidly; so this is a loose guideline depending on your microwave and personal preference).
Combine chopped banana, oat bran, salt, water and sugar (use more or less sugar to taste) in a microwave-safe bowl.
Microwave on high for 3 minutes, stirring after each minute.
If using honey, stir it in after cooking.
If desired, serve with milk.
ift together the wheat flour, oat bran, baking soda, baking powder
ats. Stir in raisins and oat cereal.
Drop dough by
Preheat oven to 350 degrees F (175 degrees C). Generously grease muffin cups or line with paper liners.
Combine oats, oat flour, cinnamon, allspice, baking soda, and salt in a large bowl. Add apples, yogurt, eggs, brown sugar, butter, and vanilla extract to oat mixture until batter is well mixed; fold in walnuts. Pour batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes.
Add the water to a medium size saucepan and bring to a boil over medium heat.
While the water is coming to a boil, combine the oat bran, polenta, and cinnamon.
When water boils, whisk in the oat bran mixture using a wire whisk to prevent lumps.
Reduce the heat to low and simmer, uncovered for 3 to 5 minutes or until mixture is thick and creamy, stirring frequently.
Stir in the dried fruit, divide the cereal between 2 bowls and drizzle with warmed maple syrup or molasses.
May add a touch of cream if desired.
nto another bowl. Stir in oat bran and nuts, if adding
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
eed meal, steel-cut oats, oat bran, wheat germ, and pecans
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
Mix cooked quinoa, oat flour, almond milk, maple syrup, raisins, egg white, vanilla extract, cinnamon, and salt together in a large bowl.
Fill each muffin cup to the top with quinoa mixture.
Bake in the preheated oven until golden brown, about 25 minutes. Cool muffins completely in the tin, about 20 minutes, before removing.
Blend milk, banana, apricots, yogurt, wheat germ, oat bran, and maple syrup in a blender until smooth and frothy.
and baking powder, nutmeg, and oat bran.
Add dry ingredients
lours, Grape-Nuts, wheat germ, oat bran, and baking soda in
atmeal into a large microwaveable breakfast bowl and add vanilla flavouring
br>In large bowl, stir oat bran, brown sugar and baking
alories per muffin).
RAISIN OAT BRAN MUFFINS: Add 1/3
ugar.
For the date-oat bars, preheat oven to 350