dd the apple and the oats. Continue cooking on high for
The night before, mix the 2 cups of oats with the 1 1/2 cups of buttermilk. Let stand overnight at room temperature.
In the morning add beaten egg and oil to the oatmeal and milk mixture.
Mix the flour, salt, soda, sugar and baking powder together well. Add to the oatmeal mixture. Beat barely to moisten ingredients. Do not overmix--some lumps are OK.
Drop batter from spoon into greased muffin tins to 1/2 - 2/3 full. Bake at 400 degrees about 15-20 minutes till done.
Mix steel cut oats, 4 cups water, and salt,
Mix all ingredients together.
The above amount of ingredients will make about 8 servings.
This can be kept so it's ready for future use.
For 2 servings bring 2 cups water to a boil.
Add 1 1/4 cups Swiss Breakfast.
Turn heat to low and cook uncovered.
stirring occasionally until water is absorbed, about 7 minutes.
Cover, and set for about 2 minutes before serving.
Serve with a touch of low fat milk or unsweetened soy milk.
or you can just add milk and eat straight away if you don't have time to cook.
Combine all the ingredients, except the apple, in a bowl, cover and store in the fridge over night.
Before serving, grate the apple and stir into the oat mixture.
Serve cold in the summer or heat gently for a warming winter breakfast.
large bowl, mix the oats, nuts and coconut. Pour in
o prepare bars, combine flour, oats, flax meal, baking powder, baking
nd mix together well, flours, oats, sugar, salt, baking soda and
Place oats, cashews, almonds, brown sugar, orange zest, cinnamon and nutmeg in large bowl. Melt butter and add syrup and pour over dry mixture. Toss well and spread evenly over 2 parchment lined baking sheet pans.
Bake at 350 degrees approximately 40 minutes until golden brown and stuck together. Allow to cool before breaking up. Add dried fruits and stir again. Store in air tight containers.
Makes 21 cups!
Preheat the oven to 350\u00b0F. Lightly grease a foil-lined 7 x 11 inch baking pan. Bring butter, dates and honey to a boil in a small saucepan on high heat. Reduce the heat to low and simmer for 1 min.
Mix the corn flakes, oats, coconut, apricots, flour and sugar in a large bowl. Add butter mixture; toss to coat well. Press firmly into prepared pan.
Bake for 15-20 mins or until golden. Cool on a wire rack. Cut into bars. Store in an airtight container.
Preheat oven to 350.
Mash bananas in large measuring cup. There should be just shy of 1 cup of mashed banana - add a little extra apple sauce if you don't have enough banana. Stir in apple sauce, honey, and vanilla. In a separate bowl, mix together flour, oats, baking soda, and spices. Add wet stuff and stir until incorporated. Fold in zest, walnuts, and fruit.
Scoop onto parchment paper-lined baking sheets. (I use an ice cream scoop.) Press them a little to flatten slightly. Bake about 15 minutes.
o 350 degrees.
Grind oats in a food processor or
s optional to soak the oats overnight in the water. I
ith paper liners.
Place oats in a food processor or
cookie sheet.
Pour oats, flour, cinnamon, baking powder, baking
The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl.
If you are using frozen blueberries, add these the night before also.
Cover with plastic wrap and place in the fridge overnight.
In the morning, add your fresh berries (if using) and stir gently. Enjoy.
or a tangy eye-opening breakfast treat!
archment paper.
Mix rolled oats, flax seed meal, steel-cut
Dot peaches with 2 tablespoons butter.
Sprinkle lemon juice and cinnamon over peaches.
Sift flour, salt and baking soda together and mix oats into mixture.
Add brown sugar to margarine. Place peaches in bottom of 9 x 12-inch Pyrex baking dish. Combine flour-oats and margarine-sugar mixtures and spread over peaches.
Bake at 375\u00b0 for 45 minutes.
rind 2 1/4 cups oats in a food processor to