9,806 oat bran recipes

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Caramel popcorn crunch with pecans and almonds, coated in homemade caramel and optionally dipped in chocolate. Crispy, crunchy, and impossible to stop eating.

Strawberry oat crumble pie with fresh strawberries layered between a brown sugar oat crust and crumble topping. Serve warm or chilled for a syrupy filling.

Khombi Tarkari, spicy Indian mushrooms dry-fried with ginger, green chilies, turmeric, and roasted cumin seeds. A bold vegetarian side served warm, room temperature, or cold.

Southern beans stew with black-eyed peas, bell pepper, thyme, cinnamon, and creamed coconut stirred in at the end. A hearty vegetarian stew with Caribbean-Southern crossover flavors.

Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.

Frozen banana pops dipped two ways: chocolate sauce with shredded coconut, or peanut butter rolled in crunchy nuts. Kid-friendly no-bake dessert ready for the freezer in minutes.

Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.

Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.

Spiced black bean curry with ginger, cumin, coriander, roasted peanuts, and sliced orange. A dry-style Indian curry finished with sherry, lemon juice, and shoyu.

South Indian coconut chutney with chickpeas, green chilies, and a sizzling mustard seed tadka. Serve alongside dosas or idlis, and freeze extra portions for easy meal prep.

Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Sweet roasted beets and fresh basil match perfectly in this easy to make side dish.

German honey spice cookies rolled into bite-sized balls with cinnamon, cloves, allspice, mace, and black pepper, then dipped in a sweet vanilla glaze. A traditional Pfeffernusse-style holiday cookie.