9,806 oat bran recipes

Sweet potato and parsnip puree spiked with toasty ground cumin. A 3-ingredient, dairy-free side dish with natural sweetness and earthy spice for holiday tables or weeknight roasts.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Savory baked beans with great northern beans, curry powder, lemon juice, and soy sauce. An oil-free, vegan-friendly baked bean casserole with Indian-inspired spicing and no added sugar.

A succulent dish that's simple to make with this easy recipe that's hassle-free!

Sweet yams and winter squash baked until tender, then tossed with orange juice and maple syrup. Four-ingredient autumn side that leans on roasting and real maple for depth.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.

Marinated mushroom salad with vinegar-poached mushrooms, blanched carrots, celery, and bell peppers dressed in oregano olive oil. A make-ahead antipasto-style cold salad.

No-bake peanut butter Rice Krispies cookies use just 4 ingredients. Sugar and syrup melt with peanut butter, then poured over crispy cereal for a chewy-crunchy lunchbox classic.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Classic French chicken fricassee from the Poitou region. Golden-browned chicken braised on a bed of caramelized onions that melt into their own sauce.

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.

Crispy dried pear chips made by slicing pears paper-thin, dipping in simple syrup, and slow-baking until dehydrated. A two-ingredient snack and elegant garnish for desserts, salads, and cheese boards.