10,000 oat bran recipes

Cocoa mocha bundt cake: a dark, deeply chocolatey bundt with a full cup of cocoa, brewed coffee, and buttermilk. Drizzle with caramel or chocolate sauce. From-scratch, no cake mix.

I added a little bit more honey, and the stuffed squashs were yummy.

Whole wheat pecan banana bread sweetened only with maple syrup and ripe bananas, no refined sugar. A nutty, hearty breakfast loaf with a crumbly texture.

I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.

Classic beef and broccoli stir fry with soy-ginger marinated round steak in a glossy cornstarch-thickened sauce. Takeout favorite, made cleaner at home.

Soft and chewy peanut butter cookies built on all brown sugar (no white) for caramel depth, plus shortening for a tender, almost crumbly texture. Classic crisscross fork press on top.

Eggs with Chorizo sausage, wrapped in a tortilla and topped with bubbly cheese and salsa.

No-yeast beer bread with cheddar cheese, scallions, and sesame seeds. A quick bread loaf that needs no kneading or rising, just stir and bake.

Texas Bandera chili with ground chuck, tomato sauce, lite beer, and jalapeño pinto beans. Bold chili powder and a long simmer build the kind of deep, beefy stew that gets better the next day.

Whole wheat sunflower bread machine loaf with toasty rolled oats, sunflower seeds and a hint of orange zest. High-fiber, hearty crumb, perfect for morning toast or sandwiches.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Dutch-style icebox spice cookies with cinnamon, nutmeg and cloves in a brown sugar dough enriched with butter, lard and sour cream. Slice-and-bake rolls keep weeks in the fridge for instant warm cookies.

Chocolate vanilla chip muffins with melted dark chocolate folded into the batter and white vanilla chips studded throughout, plus chopped pecans for crunch. Bakery-style cocoa muffins ready in under an hour.

Crescent cookies are buttery shortbread crescents rolled in cinnamon powdered sugar while warm. A six-ingredient holiday classic also called Mexican wedding cookies or kifli.

Mocha pecan pie layers semi-sweet chocolate, Kahlua and espresso into the classic Southern filling, topped with decorative pecan halves. A coffeehouse twist on Thanksgiving dessert.

Baking powder drop biscuits skip the rolling and cutting. A buttermilk-shortening dough goes straight onto the sheet for craggy, golden biscuits ready in 20 minutes from start to finish.