#TASTY OATS RECIPE

[daily-deliciousness]

Blueberry cream cheese bars

[vegan-nom-noms]

Peach And Raspberry Creamy Oats (Vegan & High-Protein)

[amu-brain-dump]

Friends come get your share!

I made taiyaki today but they turned out so damn ugly! So you get a pic from last time cause I'm still proud

[recipestasty]

Raffaello Overnight Oats

[eato]

Vegan & Gluten-free Florentines

[breadbythehour]

Cinnamon Swirl Maple Oatmeal Raisin Bread

Check out my new Cinnamon Swirl Maple Oatmeal Raisin Bread!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

Bread

236 Grams Warm Water (1 Cup)

17 Grams Dry Active Yeast (1 Tablespoon)

510 Grams All-Purpose Flour (4 1/4 Cups)

42 Grams Quick Oats (1/2 Cup)

9 Grams Salt (1 1/2 Teaspoons)

1 Gram Ground Cinnamon (1/2 Teaspoon)

85 Grams Maple Syrup (1/4 Cup)

56 Grams Butter, Melted (1/4 Cup)

1 Large Egg

Cinnamon Swirl Topping

7 Grams Butter, Melted (1 1/2 Teaspoons)

12 Grams Brown Sugar (3 Teaspoons)

1.5 Grams Ground Cinnamon (3/4 Teaspoons)

50 Grams Raisins (1/4 Cup)

Oat Topping

1 Large Egg

15 Grams Water (1 Tablespoon)

10 Grams Quick Oats (2 Tablespoons)

Additional Equipment

Small and Large Mixing Bowls

Wooden Mixing Spoon

Measuring Cups and Spoons

Kitchen Scale

Cambro Container with Lid

One 9-inch by 5-inch pan

Cooling Rack

Oven Mitts

Instructions

In the bowl of a standing mixer, stir together yeast and warm water. Let rest for 10 to 15 minutes until foamy.

In a separate mixing bowl, combine the dry ingredients: flour, oats, cinnamon, and salt.

Set the standing mixer to low. Add the dry ingredients and mix with the dough hook. Gradually mix in in the wet ingredients: maple syrup, butter, and egg.

Continue mixing with the dough hook until the dough pulls away from and cleans the sides of the bowl. The dough will feel smooth and slightly tacky. If sticky, add flour a tablespoon at a time. If too dry, add water a tablespoon at a time.

Place dough in a lightly greased container. Cover and let rise until doubled and puffy, about 1 hour.

Punch down dough and shape into a rectangle. Brush with melted butter and sprinkle with cinnamon sugar and raisins.

Place in a lightly greased 9-inch by 5-inch bread pan. Cover and let rise until the dough reaches above the lip of the pan, about 30 minutes to 45 minutes.

In a small container, beat together the egg with the water to create an egg wash. Brush over the top of the dough, and sprinkle with additional oats.

Preheat the oven to 375° Fahrenheit (190° Celsius) and bake for 35 to 40 minutes.

Turn out bread onto a wire cooling rack and allow it to cool completely before slicing and serving.

Enjoy!

[leva1]

oats upma

make upma oats with in 5minutes

[bishopbraden]

Tasty Orange-Oatmeal Muffins These orange-flavored muffins are perfect for a light breakfast or snack.

[insectbath]

Cookies - Oat and Chocolate Chip Bar Cookies

[daily-deliciousness]

Apple and blueberry crumble

[vegan-nom-noms]

Healthy High Protein Chocolate Baked Oats

[milkbreadtoast]

Hey guys random but I wanna share this spinach pasta recipe I improvised the other day bc it's really east and tasty and a nice way to eat my greens... I've eaten it for the last several meals lol

sauce recipe (1 serving)

fresh spinach several(3?) handfuls (blended with sauce)

oat milk ~1/3 c (or a diff unsweetened milk)

small pat of butter(flavor) + 3 spoonfuls olive oil

lots of black pepper + couple shakes garlic powder (or minced garlic)

tiny pat of miso/deonjang (if u dont have it, just add more cheese, or some salt to taste)

Lots of pecorino romano or parmesan cheese (or both)

+

more handfuls spinach to eat w pasta whole, opt (several/3 handfuls; keep in mind spinach shrinks a lot when cooked) (cooked in microwave, with sauce liquid)

more cheese, black pepper, parsley etc for serving

Note: need a blender to make the spinach sauce green. I used a small bullet blender. If you don't have a blender, just cook and eat the spinach pieces whole alongside the pasta instead of blending it w the sauce, like an alfredo cream sauce.

With whole spinach pieces:

>combine sauce ingred in tall, microwave safe bowl except spinach & cheese; microwave 30 sec to melt butter/miso and mix thoroughly

>add several handfuls of spinach to the sauce liquid; this is the whole spinach pieces.

>cover + microwave for 1 min /until the spinach leaves are completely wilted and tender but still green

if u dont have a blender you'd be done here (microwave longer to reduce, add more cheese/oil to make it thicker, etc)

>add 2-3 handfuls fresh spinach into bullet blender and pour in most of the sauce liquid; Blend until fully broken down into a creamy green sauce. (add a splash more milk if it's not blending)

>combine w rest of sauce in the bowl; add cheese and microwave 30+ sec more uncovered (*i add cheese at the end bc it's harder to blend with the spinach)

Without whole spinach pieces (just green sauce): combine all sauce ingred Including spinach into bullet blender; blend until fully combined; transfer to bowl & microwave 1 min + longer as needed to reduce (uncovered)

Pasta:

> boil pasta in salted water according to directions (go a min under and test if its cooked, for al dente pasta)

> drain + return to pot, add the sauce + stir

note: if doing this method u can also make the sauce in the same pot instead of using a microwave; after draining the pasta, leave it in strainer, and make the sauce in the same pot and simmer... turn up the heat to boil + reduce as desired, then add the pasta back in and stir until hot. (If i was making a bigger portion for multiple ppl i'd prob do this)

USING LEFTOVER COOKED PASTA (this is what i did, bc i had made a lot of pasta a few days ago, and had the leftovers stored in fridge):

> microwave pasta by itself in a bowl/plate for 1 min, covered

> add the hot sauce on top of hot pasta (microwave first if it's not hot enough)

(^i microwave sauce + pasta separately to ensure the pasta stays al dente btw... if u microwave sauce with pasta it gets soft)

(If making large batches ahead I'd store the pasta and sauce separately for the same reason... I'd prob do the same thing I did, make a large batch of pasta and then make the sauce right before eating... I just hate soft pasta tho so if u dont then dw abt it🫡 lol)

> Top w extra cheese, black pepper, parsley and serve/eat immediately!!

[asexualbookbird]

yall. i keep coming across this thing on instagram, people making "edible cookie dough" out of yogurt and protein powder. well.

i tried it. and im MAD about it. WHY IS IT ACTUALLY TASTY!!!!! HOW DOES IT ACTUALLY TASTE LIKE MY FAVORITE COOKIE RECIPE!!!!!!!!!! UNCALLED FOR!!!!!!!

i didnt measure anything but i used fage greek yogurt (ive seen people use cottage cheese as well but uh. no thanks <3), vanilla protein powder (others also use peanut butter protein power and add a scoop of pb), oat flour, brown sugar, and mini chocolate chips.

it tastes like my moms oatmeal chocolate chip cookies to the point where my mom said "wheres the coconut?" because her recipe adds shredded coconut

yeah the yogurt adds a Tang to it, but the oat flour does SUCH a good job i dont care. what the fuck. i hate this. fitfluencers you win this round.

[possessionisamyth]

exactly one person asked for a men's list when it came to my cooking headcanons list for the ladies so here ya go!

Chris Redfield- Actually a decent home cook because he was old enough to want to give Claire some of their mom's cooking when he could. Unfortunately, any time he tries a new recipe for the first time he burns it. The second or third time things come out fine, but the first time he does something new he's opening windows to let out the pan smoke or returning to coals in the oven.

Barry Burton- His wife does all the cooking as he's hopeless in the kitchen, but since they got married she's never had to wash a single dish. He always made sure there's a working dishwasher in their house for when he's away too long to do his usual chore.

Albert Wesker- Can make the fanciest looking food in the world. We're talking Michelin star $100 a plate in appearance only. His dishes have zero flavor. They taste. No one understands how this happens.

Leon Kennedy- Breakfast King. I know the line in damnation is too overused, but breakfast is actually the easiest way to start learning how to cook. Box mix pancakes, bacon, sausage, and eggs, all require him to put something in a pan on low to medium heat with some oil and poke it around until it's done. There's little effort exerted in monitoring since that's half his real job anyway. Of course it translates to cooking. He's perfected the timing. Everything else is take-out though.

Carlos Oliveira- He had no idea how to cook until he got out of Raccoon City and went home to his family. He tried learning from his mama, but she'd always take the knife or pan from him, so he learned from a sibling and is pretty good at it. He makes a lot of marinades, so the blender is his friend.

Luis Serra Navarro- Absolutely under no circumstances does this man belong in a kitchen. He will concoct the most wretched smelling health food that's full of vitamins, minerals, and "a healthy dash of vinegar for flavor". He's wonderful to have at the dinner table, but never at the stove. Makes a real tasty cup of coffee though.

Jack Krauser- For some ungodly reason, this man can take someone's most hated foods and make them taste good. No idea what the hell he does to it as he will kick everyone out of the kitchen until he's done, but he's just like that. Barely cooks not because he hates it, but because he has to be in the mood.

Piers Nivans- He's the king of the grill. Will lecture anyone in earshot about the important difference between gas, charcoal, or wood when it comes to maintaining the flavor of the meat. He also believes salt and pepper are all you need for a great burger which must be cooked to medium at the hottest lest it lose it's tenderness.

Jake Muller- Salads, smoothies, and overnight oats, he's the one making meals that are able to be eaten fast or on the go. Fruit counts as a dessert to him. He does enjoy experimenting by eating the "weird" or most unfriendly tourist foods while he travels so he has something to brag about, even though he could never figure out how to cook any of it himself.

Ethan Winters- He tries his best. He'll help Mia in the kitchen with food prep or clean up. He makes good dips for chips, has a delicious cookie recipe, and researched how to make baby food for when Rosemary stopped being breastfed. This somehow translated into him figuring out how to make very good custards and parfaits. Although, he got super frustrated trying to figure out how to make bread and has given up the fight.

i will happily do this again for any characters not on either of my lists since i love cooking and baking, and this is fun to think about

[breadbythehour]

Simple Honey Oat Sandwich Bread

Check out my new Simple Honey Oat Sandwich Bread Recipe!

For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.

Here’s what you’ll need…

Ingredients

Bread

236 Grams Warm Water (1 Cup)

17 Grams Dry Active Yeast (1 Tablespoon)

510 Grams All-Purpose Flour (4 1/4 Cups)

42 Grams Quick Oats (1/2 Cup)

9 Grams Salt (1 1/2 Teaspoon)

85 Grams Honey (1/4 Cup)

56 Grams Butter (1/4 Cup)

1 Large Egg

Oat Topping

1 Large Egg

15 Grams Water (1 Tablespoon)

10 Grams Quick Oats (2 Tablespoons)

Additional Equipment

Small and Large Mixing Bowls

Wooden Mixing Spoon

Measuring Cups and Spoons

Kitchen Scale

Cambro Container with Lid

One 9-inch by 5-inch pan

Cooling Rack

Oven Mitts

Instructions

In the bowl of a standing mixer, stir together yeast and warm water. Let rest for 10 to 15 minutes until foamy.

In a separate mixing bowl, combine the dry ingredients: flour, oats, and salt.

Set the standing mixer to low. Add the dry ingredients and mix with the dough hook. Gradually mix in in the wet ingredients: honey, butter, and egg.

Continue mixing with the dough hook until the dough pulls away from and cleans the sides of the bowl. The dough will feel smooth and slightly tacky. If sticky, add flour a tablespoon at a time. If too dry, add water a tablespoon at a time.

Place dough in a lightly greased container. Cover and let rise until doubled and puffy, about 1 hour.

Punch down dough and shape into a sandwich loaf. Place in a lightly greased 9-inch by 5-inch bread pan. Cover and let rise until the dough reaches above the lip of the pan, about 30 minutes to 45 minutes.

Preheat the oven to 375° Fahrenheit (190° Celsius) and bake for 35 to 40 minutes.

Turn out bread onto a wire cooling rack and allow it to cool completely before slicing and serving.

Enjoy!

[vaspider]

Spider!! Hola :)

So I know I came back way too early this time but with this whole situation we lost sight that 2 of the affected family members will be having their bdays.

So, if you don't feel comfortable with us asking so soon for a boost I do come asking for a fool proof apple pie recipe.

We're short on money so gifts are out of the question, but I could make them something tasty, and they have always wanted to try apple pie.

There are many recipes on the internet but I need one even I, who have never baked a pie, can bake.

Hope it's not a weird petition, I just remembered you have valuable experience in the recipes department.

Thanks for taking time to read our ask, please stay safe!

If you're looking for foolproof, I would actually skip over Apple pie as a starting point & I would instead go for an apple crisp.

A crisp is much easier to make - pastry can be really finicky if you aren't familiar with how to make it, whereas a crisp you just mix together all the good stuff that makes a tasty topping and you are good to go.

Easy Apple Crisp

Ingredients

1/2c butter, cold (do not take out to soften like you would for cookies)

6 apples (Granny Smith, Fuji, Pink Lady, or similar. NOT RED DELICIOUS.)

2T granulated sugar

2t pumpkin pie spice (or cinnamon, if that's what you've got, but I find that using pumpkin pie spice is just... better... if you can)

2t lemon juice

1c light brown sugar, lightly packed

1c old-fashioned rolled oats

1c all-purpose flour (if using gluten-free flour, that's fine - you don't need to add xanthan gum for this recipe)

1/2c chopped walnuts or pecans

1/2c craisins (technically optional, but don't skip)

Pinch kosher salt

Equipment

2 medium-sized mixing bowls

Sharp knife

Cutting board

2 large spoons for mixing

1 small bowl for butter

Method

Wash hands thoroughly before beginning. You should do this every time you cook or bake, but especially this time, bc we will be handling a lot of the ingredients directly.

Cut butter into small cubes. Put into small bowl and place back into refrigerator to keep cold until needed.

Preheat oven to 350°. Spray 8" baking dish with non-stick cooking spray or grease with butter. Set aside.

Core and chop apples into large bite-sized pieces, about as big across as a nickel. Some people peel the apples. I don't. I think that's a lot of extra work to eliminate a great source of fiber & flavor. Place apples in one of the mixing bowls. Add lemon juice, granulated sugar, 1t of the pumpkin pie spice. Stir until combined, then pour into prepared baking dish.

If you prefer smaller bits, lightly chop the craisins. I like them full-sized, personally.

Put the rest of the ingredients except the butter - craisins, chopped nuts, brown sugar, flour, oats, 1t pie spice, salt - into the 2nd bowl and stir to combine.

Get the butter out of the fridge. Work it into the dry ingredients with your fingers until you have pea-sized crumbs. You can also use a fork or two knives for this or a pastry blender if you're very posh, but I really prefer using my hands. It's easier, and you get better texture, IMO.

Spread evenly over apple mix. Even it out a bit with the back of one of your mixing spoons. Don't leave any big gaps, but also don't press down on the mix at all.

Bake for 40-50 minutes or until the topping is golden brown and the apple/sugar mix bubbles up at the corners of the dish.

Notes

This recipe is specifically written with round amounts to make it easy to size up or down! You can halve this or double it. Doubling it should make about enough to fill a 13 x 9 casserole dish.

Make sure to adjust your cooking time if you adjust the size!

If you have small oven-safe bowls or ramekins, you can divide this between those ramekins instead. If you do this, DON'T heap up the topping higher than the top of the dish. It gets very easy to spill.

Like technically you don't HAVE to use the nuts or craisins but ... why would you want to skip those? THE FLAVOR!!

If you really prefer raisins I guess you can use those. I hate raisins, and also craisins add a tart element which makes the dish really delightful and more complex IMO.

You can make a crisp like this with lots of different fruit! This recipe works pretty much exactly the same if you substitute in 4-5c of blueberries, blackberries, raspberries, or pears. You may want to fiddle with the amount of white sugar or the spices, but yeah. Once you know this recipe, it's a good basic dessert recipe that you can use for a lot of fruit!

If using berries, make sure to rinse them very well with cold water and inspect for any spots of mold. Supermarket berries get moldly REALLY fast. If possible, buy berries from chain supermarkets the day you're going to use them, and check berries in the store. Open the containers, don't be shy. Nothing sucks more than wasting money from your grocery budget and realizing when you get home that you bought moldy berries.

Enjoy!