2,633 oat recipes

Homemade frozen yogurt pops with just three ingredients: low-fat yogurt, frozen fruit juice concentrate, and milk. A healthy kids' snack that freezes in 2 hours.

Corned beef quiche: a crustless quiche of canned corned beef pressed into the base, topped with cottage cheese and beaten eggs, then baked golden. A high-protein, low-carb British weeknight classic.

Spinach sausage cheese bake with Italian sausage, cottage cheese and mozzarella. Easy casserole layered and baked in 45 minutes, wheat-free.

This recipe makes 4 loaves, great to help feed a crowd.

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

Four-ingredient pineapple cranberry dump cake layered with crushed pineapple, cranberry sauce, white cake mix, and pats of butter. No mixer, no bowl, no fuss. The Thanksgiving cheat code grandmas swear by.

Homemade yogurt using a microwave with just skim milk and a spoonful of active yogurt as starter. A three-ingredient method that needs no special equipment beyond a microwave.

A creamy strawberry banana smoothie made with low-fat yogurt and ice. Four ingredients, no added sugar, and ready in under 5 minutes. Light, refreshing, and naturally sweet.

This is a fantastic recipe, tastes so great, it is one of the best meatloaf I have ever eaten.

A make-ahead layered pasta salad loaded with kidney beans, corn, bell peppers, and a creamy taco-seasoned dressing. This Southwestern pasta salad feeds a crowd and tastes even better the next day.

Three-ingredient no-bake pie crust made from ground corn flakes and reduced-fat cream cheese instead of butter. Crispy, lightly sweet, and ready to fill after a quick chill.

Try something different when it comes to bread with this delicious recipe that's hassle free!

Kaese blintzes are thin pancakes filled with sweetened cottage cheese and pot cheese, rolled into pouches and pan-fried golden. A classic Jewish brunch dish.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Schmaltz and griebenes rendered slow and low from chicken skin and fat with a splash of water. The Jewish kitchen's two essential golden staples from one pot.