9,388 oat bran recipes

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Homemade English muffins cooked on a griddle, not baked. Yeast dough rolled, cut, dusted with cornmeal, and griddled into the classic nooks-and-crannies muffins. Freezer friendly.

Vegan mushroom sandwiches with red wine-sauteed button mushrooms and onions on toasted whole wheat bread. Just 5 ingredients and 20 minutes for a rich, savory lunch.

Easy chocolate pudding cake bakes its own fudgy sauce underneath a tender cake layer. A no-egg, no-butter self-saucing dessert that magically separates in the oven.

Veggie-loaded broccoli pizza with spinach, mushrooms, leeks, mozzarella, and Parmesan on a prebaked Italian bread shell. A green, cheesy pizza ready in 30 minutes.

Vegan mushroom miso gravy with balsamic vinegar, nutritional yeast, and tamari. Rich umami flavor, low-fat, and thickened with cornstarch for a silky pour.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.

Bread machine light rye with three flours: rye, whole wheat, and unbleached white, plus cornmeal, caraway seeds, and honey. Just add ingredients and press start.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Homemade citrus Dijon mustard with fresh lemon, lime, or orange juice, honey, and grated zest. Four ingredients, no cooking, ages for two weeks then refrigerate.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

Three-ingredient molasses glaze for poultry and pork made with Dijon mustard, chili sauce and molasses. Sweet, tangy, and ready in 10 minutes for quick BBQ basting.

Light chocolate layer cake filled with whipped citrus cream and mandarin orange segments. Made with egg substitute and skim milk, this stunning low-fat dessert tastes far more indulgent than it is.

Fat-free chili beans with brown rice, kidney beans, carrots, and tomato sauce. A vegan one-pot meal with zero added oil that's hearty, filling, and customizable.

Buttery almond crescent cookies with oats, dusted in powdered sugar like fresh snowfall. A melt-in-your-mouth holiday cookie that bakes in under 20 minutes.