412 bake roll recipes

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

An oat cookie topped with chocolate with a pecan half embedded into each cookie. Looks great, tastes even better! Surprise your family with these delicious treats made with pecans and rolled oats.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Light and fluffy apple oat muffins spiced with cinnamon, nutmeg and cloves. Made with applesauce and skim milk for a healthier breakfast treat.

Diabetic-friendly pecan oatmeal cookies made with egg whites instead of whole eggs, plus bran flakes for extra fiber. Crisp edges, chewy centers, and lighter than traditional oatmeal cookies.

Rolled oatmeal cookies with whole wheat flour, dried fruit, and buttermilk. Thin, crispy cut-out cookies made with oil instead of butter, no eggs required.

[NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar.]

Wholegrain muffins with bran flakes, rolled oats, molasses, and brown sugar. A high-fiber breakfast muffin that mixes in one bowl and bakes in 15 minutes.

Whole wheat oatmeal apple muffins with raisins, made with no added sugar, egg substitute, and skim milk. Hearty, naturally sweet, and low-fat.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Layered oatmeal bars with a brown sugar oat crust, chopped peanuts, semisweet chocolate, and caramel ice cream topping drizzled through the middle. Chewy, crunchy, and irresistible.

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

Vegan peanut butter oatmeal cookies with semi-sweet chocolate chips, made with soy milk and canola oil. Chewy, pressed flat, and loaded with crunch and chocolate.

Fudgy cookies loaded with melted chocolate, cream cheese, oats, and nuts get chilled then baked until centers stay moist for brownie-textured treats.

Low-cholesterol oatmeal cookies made with sunflower oil, egg whites, molasses, and whole wheat flour. Warmly spiced with cinnamon, cloves, and nutmeg.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.