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In a medium bowl, whisk together yeast, sugar, 1 cup all-purpose flour and milk. Cover with plastic wrap or a towel and let rise until doubled, about 1 hour.
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Pour 1/2 cup old-fashioned oats into a food processor; pulse until fine-ground. Pour ground oats into a large bowl and add remaining cups of flour and salt; stir to combine. Add yeast mixture, egg yolks and oil. Add water and stir to combine (add more water as needed until dough forms, up to 1/2 cup total).
In her recipe for Cocoa Almond Oatmeal, she cooks the oatmeal in a nonstick skillet instead of a pot. The skillet's larger surface helps the oats cook quickly and become super creamy.
Preheat the oven to 375 degrees. Start by spraying a 10×10 glass baking dish or a similarly-sized pie pan well with nonstick spray (or buttering if you prefer).
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You know the drill with muffins – wet stuff and sugar in one bowl, dry stuff in the other bowl (except the treats – keep the cranberries for last).
Place in the microwave and cook on high for 4 minutes. Once the oatmeal has cooked, add a pinch of salt, a splash of your choice of milk, a touch of butter and a drizzle of maple syrup. As Ina ...
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