OAT SOUP
Enjoy my familiar recipe. Delicious tomato and oats soup made with garlic and cilantro.
Provided by AlejandraGomez
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted.
- In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 24.6 g, Cholesterol 0.1 mg, Fat 12.1 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 493.2 mg, Sugar 7 g
OAT-FLAKES SOUP
Make and share this Oat-Flakes Soup recipe from Food.com.
Provided by Hot-Milk
Categories < 15 Mins
Time 12m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a pot.
- Brown the onion and oat-flakes. It'll start to smell as nuts.
- Add eggs and salt and stir well.
- Then add the stock, stir and cook for about 5 minutes.
- Try it and add the salt or pepper as you wish.
- Don't forget to add the cutted chives at the end.
Nutrition Facts : Calories 277.9, Fat 19.2, SaturatedFat 10.7, Cholesterol 133.1, Sodium 170.2, Carbohydrate 19.4, Fiber 3.1, Sugar 1.3, Protein 7.8
OATFLAKES AND COURGETTE SOUP
Make and share this Oatflakes and Courgette Soup recipe from Food.com.
Provided by Laka
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot sauté oatflakes in hot oil and butter, stirring constantly, for 2-3 minutes.
- Mix in grated zucchini and water; bring to the boil, then lower the flame and cook for 5 minutes until zucchini is tender.
- Stir in sour cream and with a stick blender puree the soup to desired consistency. Season with salt and pepper, and sprinkle with chopped dill or parsley.
Nutrition Facts : Calories 174.2, Fat 16.2, SaturatedFat 8, Cholesterol 32.5, Sodium 367.7, Carbohydrate 6.1, Fiber 1, Sugar 2.7, Protein 2.3
HOMEMADE OAT FLAKES CEREAL
If you are looking for a gluten-free cereal, this is for you. I like the addition of almond flour to add another flavor profile to the flakes, but you could also try other gluten-free flours, like amaranth or sorghum, for a different flavor outcome.
Provided by Carla Hall
Categories main-dish
Time 2h30m
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and lightly spray with oil.
- Put the rolled oats in a food processor and pulse to finely grind into oat flour.
- Whisk together the oat flour, almond flour, brown rice flour, light brown sugar and salt in a medium bowl. Mix the vanilla with the water in a liquid measuring cup, then slowly pour the liquid in a stream into the flour mixture, stirring constantly, until it becomes a pourable batter (like a thin pancake batter); add more or less water as necessary. Pour the batter onto the prepared baking sheet, then use an offset spatula to spread the batter evenly all the way to the edges, smoothing the top so that it is quite thin (you can also use a rolling pin and roll the batter out between two sheets of parchment paper). It should be no more than 1/4 inch thick.
- Bake until the top is dry and begins to crack, 15 to 18 minutes. Let cool until it is cool enough to handle, 10 to 15 minutes. Reduce the oven temperature to 250 degrees F.
- Break the baked layer into 1/2- to 1-inch pieces. Spread the broken pieces evenly on the same baking sheet. Bake, stirring halfway through and redistributing on the baking sheet, until the flakes are dried and crisp, 45 to 50 minutes. Allow to cool completely. The cereal can be stored in an airtight container at room temperature for up to 2 weeks.
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