Recipes with oatmeal

No-bake caramel oatmeal cookies made on the stovetop with butterscotch pudding mix, evaporated milk, butter, and quick oats. Drop, cool, eat. No oven required.

Chocolate no-bake cookies with rolled oats, peanut butter, and toasted wheat germ for extra crunch and protein. Stovetop simple, ready in 20 minutes, no oven required.

This soft, fluffy inside and crusty outside bread is one of our favorites, it goes well with any main dish or side dish. The nicely tangy flavor brings the whole flavor all together.

Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.

Adorable Halloween meatloaf mice made from ground beef and turkey, decorated with carrot ears, raisin eyes, and spaghetti whiskers. A spooky dinner kids love.

Loaded drop cookies packed with chocolate chips, butterscotch chips, coconut, oatmeal, nuts, and candy-coated chocolates on top. These kitchen sink cookies have everything but the sink.

Ginger Puffs are soft drop cookies made with cooked oatmeal, molasses, brown sugar, ginger, allspice, and cinnamon. One bowl, 30 minutes, yields 4 dozen warm-spiced cookies.

Broccoli and ham quiche with a rustic oatmeal crust instead of traditional pastry. Hearty, filling, and a smart way to sneak whole grains into dinner.

Beef horseradish meatloaf bound with oats instead of breadcrumbs and topped with a tangy horseradish-mustard ketchup glaze. A classic American comfort dish with a sharp upgrade that cuts through the richness.

Harvest round bread made in a bread machine with whole wheat flour, oatmeal, carrots, raisins, nuts, honey, and molasses. A hearty, lightly sweet whole grain loaf loaded with autumn flavors.

The famous Neiman-Marcus cookie with blended oatmeal, two kinds of chocolate, chopped nuts, and both white and brown sugar. Makes a massive batch of 112 cookies.

Rhubarb oatmeal crunch with a buttery oat-cinnamon crumble crust and a vanilla-glazed rhubarb filling. A classic farmhouse dessert served warm with vanilla ice cream.

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Most health food stores sell many kinds of whole grain cereals. Follow directions on package, but increase the amount of water by 1/2 cup for every two servings.

Hearty oatmeal bread with whole wheat flour, rolled oats, and brown sugar. A dense, chewy homemade yeast bread that makes two loaves for sandwiches or toast.

Monster cookies loaded with peanut butter, oats, chocolate chips, M&M's, raisins and nuts. Flourless, chewy, and built for a crowd.

This veggie garden loaf was oh-so-yummy and full of good-for-you ingredients. I froze the leftover slices, and they were definitely freezer-friendly. Will be making more of this veggie loaf.

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

These delicious breakfast bars pack a powerful punch to keep you going all day! Use gluten-free oats for a delicious gluten-free breakfast option.

No-bake oatmeal cookies with cocoa, peanut butter, and chopped nuts dropped onto wax paper. Ready in 20 minutes with zero oven time. Makes two dozen chewy chocolate cookies.

Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.

Crunchy drop cookies packed with oatmeal, flaked coconut, and corn flakes in a buttery brown sugar base. They spread thin and crisp up with golden, lacy edges in just 12 minutes.

ANZAC day is celebrated in Australia on April 25. On this day in 1915, the ANZACs (Australian and New Zealand Army Corps) landed at Gallipoli, and suffered the worst defeat in Australian military history. The fallen soldiers of all wars are now commemorated on ANZAC day. Another cookbook stated that these cookies were sold to raise money to help returned veterans.

Hearty sourdough bread packed with oats, whole wheat, wheat germ, and bran. An overnight starter method with an optional hop tea twist for faster rising and complex flavor.

A traditional Irish oatmeal cream dessert from County Donegal. Pinhead oats soaked in milk, folded with whipped cream, orange zest, and a whisper of lemon. Silky, set, and topped with fruit sauce.

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.

These cookies are healthy enough to give for on the run breakfasts.

Favourite Oatmeal Whole Wheat Apple Muffins recipe

Homemade animal crackers made with ground oatmeal, buttermilk, honey, and butter. Crispy, lightly sweet, and fun to make with kids. Just 7 simple ingredients.

Try something new for breakfast with this pudding made out of oatmeal and mashed bananas.

A hearty vegetarian Thanksgiving loaf packed with lentils, brown rice, millet, ground almonds, and sage. Sliceable, satisfying, and a worthy holiday centerpiece for plant-based eaters.

This bread is sweet but not too sweet. It is not a tall loaf. We like it a lot and plan to make it often, perhaps adding some sunflower seeds next time.

The famous $250 cookie loaded with chocolate chips, grated chocolate bars, oatmeal ground to powder, and chopped nuts. A legendary urban legend cookie recipe that actually delivers.

Slow cooker oatmeal porridge cooks low and overnight, so you wake up to a warm, spiced bowl ready to eat. Just water, oats, dried fruit, and a dash of cinnamon, nutmeg, and mace. Set it before bed, scoop it in the morning.

Sourdough chocolate cookies, a discard recipe with rolled oats, unsweetened chocolate, and a splash of rum. Rolled and cut with cookie cutters for shaped cookies that taste like a tangier brownie.

Traditional Pennsylvania Dutch scrapple: slow-simmered pork loaf bound with cornmeal or oatmeal, set firm, then sliced and pan-fried crispy. Old-world breakfast classic.

Hearty vegetarian burgers made from pearl barley, chickpeas, and oatmeal seasoned with soy sauce, paprika, and basil. Pan-fried or baked, naturally low in fat and cholesterol-free.

Cinnamon oatmeal muffins made with egg whites, skim milk, and brown sugar with a hint of orange zest. Light and tender with optional chopped apple pieces.

Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.

Hearty oatmeal bran bread with whole wheat flour, wheat germ, soy flour, and molasses. A nutritious yeast bread packed with fiber and whole grains, makes two loaves.

Date sandwich bars with a sticky orange-spiked date filling pressed between buttery oat crumb layers. A nostalgic bake with warm, caramel-sweet flavor in every bite.

Four-ingredient low-calorie cookies made with banana, oats, peanut butter, and baking powder. No flour, no sugar, no eggs, no butter. Just mash, mix, and bake.

Traditional English black pudding baked in a roasting pan with pig's blood, beef suet, pearl barley, oatmeal, and dried mint. A casing-free version sliced and fried for breakfast with apples and mash.

Old-fashioned oatmeal muffins with sour milk-soaked oats for a tender, moist crumb. An overnight soak and simple pantry ingredients make these a rustic breakfast staple.

Vegan pinto bean loaf with mashed beans, tomato sauce, oats, and breadcrumbs topped with ketchup or BBQ sauce. A hearty, high-protein plant-based meatloaf alternative.

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Homemade dog biscuits with whole wheat flour, oats, wheat germ, and molasses. Baked low and slow for an hour to make crunchy, shelf-stable treats your dog can chew on.