236 butter roll recipes

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Apple cranberry pie with a buttery oat crumble topping replaces the top crust. Tart Granny Smiths and fresh cranberries baked low and slow under brown sugar streusel for a fall dessert with bite.

They are a favorite among the Polish for their rich and interesting flavor.

Nutty plum crumble with peanut butter rubbed into a whole wheat and oat topping over fresh sliced plums. A single-serving vegetarian dessert with a crunchy, protein-rich crumble.

Almond crescent cookies with rolled oats and finely chopped almonds, dusted with powdered sugar while still warm. A heartier, oat-packed twist on classic holiday shortbread crescents.

Vegetarian mock turkey shaped from oats, ground walnuts, sunflower seeds, peanut butter, and eggs with poultry seasoning and sea kelp. A retro plant-based roast centerpiece with celery stalk legs.

Peanut butter crescents wrap refrigerated crescent rolls around a brown sugar peanut butter filling, then drizzle them with a peanut butter glaze. Eight rolls in 35 minutes from a single tube of dough. Quick breakfast pastry win.

Classic apple crisp with an oat and corn flake topping that bakes up crunchy. Brown sugar, cinnamon, and nutmeg season both the apples and the crumble. Pour apple juice over everything before baking.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Apple cranberry pie with Granny Smith slices, whole cranberries, and an oat-cinnamon crumble topping. The Thanksgiving pie that combines pie and crisp.

Raspberry chiffon pie with a light, airy gelatin filling and a buttery toasted oat crust. Fluffy beaten egg whites give it a mousse-like texture.

This is an excellent holiday bread: very pretty and festive looking.

gluten free, egg free

These flaky and scrumptious biscuits goes well with a cup of tea which completes a quick and easy breakfast.

Velvety pressure cooker parsnip soup with curry, ginger, and rolled oats for body, finished with a swirl of cream. Sweet, earthy, and warming. On the table in about an hour with minimal hands-on time.