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Chop the nuts and dried apricots. Mix the oat flakes, chopped nuts, seeds and honey. Add 2 tablespoons of vegetable oil and mix until smooth. Grease the baking paper and put the resulting mixture on it. Bake at 160 degrees for 40 minutes, stirring every 10 minutes. At the end, add dried apricots and raisins.

Grind the oat flakes in a blender. Mix the eggs with sugar and salt. Add the chopped oat flakes. Gradually, stirring, pour in the milk. Mix until smooth and add vegetable oil. Leave to infuse for 10 minutes.
Preheat a frying pan and pour a small amount over medium heat to form a future pancake. Bake on both sides until ready.

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Grind the flakes in a blender until smooth. Mix the egg, sugar and butter. Beat until smooth, add milk, flakes, baking powder and lemon juice. Beat again.
Put the finished mass into a heated waffle mold. Bake according to the instructions.

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Fill the flakes with water, mix and leave overnight at room temperature. In the morning, pour the liquid together with the swollen flakes into the bowl of a blender and whisk until a thick white mixture is obtained. Strain the mixture through three layers of gauze or a special bag, squeeze well. If desired, salt, sugar and spices can be added to the "milk".

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Pour the flakes with a glass of boiling water and let it brew for 10 minutes. Then add the yogurt and strawberries whole. Add honey. Mix with a blender, chopping the strawberries to a thick consistency.

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Fill a 3-liter jar with cold boiled water. Add the oatmeal and kefir. Remove to a dark, warm place until a thin layer of foam appears for 24-48 hours. Strain the liquid and leave it for another 5 hours so that a concentrate precipitate appears. Then carefully drain the clear liquid oatmeal kvass into another container. Put three tablespoons of sediment in a clean saucepan and pour one glass of kvass. Bring to a boil, stirring constantly. Continue to cook the jelly over low heat until it thickens.

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Wash the chicken breast, cut into long bars of medium thickness.
Pour low-fat kefir over the meat, add seasonings, salt, and leave to marinate in the refrigerator for an hour or two.
Roll the pickled meat in the oatmeal mixture, put it on a baking sheet or in a baking container, put it in a preheated oven. Cook for 20 minutes at a temperature of 180 degrees.

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Grind the oat flakes in a blender. Add salt to the resulting flour. Add the butter to the hot water, mix and pour into the flour. Form a medium-sized ball of dough and roll it out with a rolling pin. Put it in a hot frying pan (without oil) and bake on both sides until ready.

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Grate the cheese on a coarse grater, cut the onion into small cubes, take the minced meat, finely chopped onion, parsley, garlic and other ingredients and combine them together. Knead everything until smooth. Cover the baking sheet with foil and spread the oblong loaf formed from the total mass. We send it to the oven preheated to 200 degrees and bake for 45 minutes.

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Chop the nuts, mix all the dry ingredients and add honey and 2 tablespoons of oil. Stir until smooth.
Grease the baking paper and form the finished mass into the desired shape.
Put in the oven (170 degrees) for 30 minutes.

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Preheat the oven to 190 degrees. In a bowl, mix the oatmeal, brown sugar and cinnamon and mix. Add the butter and stir until smooth. Add the raisins and nuts. Cut the pears in half and cut out the core. Put the halves of the pears in a baking dish and brush the pears with melted butter on top. Fill the middle of the pears with the oatmeal mixture prepared earlier. Bake for 25 minutes.

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Peel the bananas and mash them with a fork until they are mushy. Add the oatmeal. Place the resulting mixture on baking paper in an oven preheated to 175 degrees, forming small-sized future cookies. Decorate with pastry decorations if desired. Bake for 20-25 minutes.

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Mix the eggs with sugar and banana and bring to a smooth mass. Add the carrots and butter and mix again. Grind the oat flakes in a blender, then mix them with dried apricots, raisins, baking powder and spices. Add salt. Add to the finished mass with carrots, mix.
Grease the baking dish with butter and sprinkle with flour. Put the finished mixture in the mold and bake for 40 minutes at 180 degrees.

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Peel the bananas and mash them with a fork until they are mushy. Add the oatmeal. Place the resulting mixture on baking paper in an oven preheated to 175 degrees, forming small-sized future cookies. Decorate with pastry decorations if desired. Bake for 20-25 minutes.

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Grind the flakes in a blender. Separate the whites from the yolks. Mix the yolks with sugar. Add yogurt, crushed flakes, baking powder and lemon juice. Mix it up.
Add raisins and a spoonful of whole flakes to the resulting mixture. Beat the whites with a pinch of salt until creamy. Add to the finished dough and mix.
Grease the muffin pan with butter and form future cupcakes from the finished mixture. Place in a preheated 180 degree oven for 30 minutes.

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