9,390 oat bran recipes

Peach ice cream crown cake stacks vanilla ice cream and ladyfingers in a springform mold, finished with sliced peaches and a glossy white wine sauce. A no-bake summer showstopper.

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

Loaded potato cheese soup with broccoli, celery, carrots, ham, and sharp cheddar spread. A creamy weeknight one-pot soup ready in 40 minutes.

Potato bean pie: a humble vegetarian main built on red kidney beans, tomato, mushrooms, and a fluffy mashed potato crust. Simple, hearty, pantry-friendly comfort food.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

A quick, thrifty potato and bean pie: kidney beans and tomatoes under a mashed potato top, baked until golden. A 40-minute vegetarian bake from pantry staples.

A light, airy no-bake peach lemon chiffon pie: gelatin-set peaches and tangy lemonade folded with whipped evaporated milk in a graham crust. A cool, fluffy summer dessert that skips the oven entirely.

Classic smoked salmon bagel sandwich layers light cream cheese, lox, capers, red onion and tomato on a toasted bagel. The 5-minute New York deli breakfast at home.

Florida-style barbecue sauce with orange, pineapple, and mango juice mixed with dark brown sugar, ketchup, and onion juice. A sweet, tropical BBQ sauce that makes 1 1/2 quarts.

Stuffed chicken breast rolls filled with fat-free mozzarella, mushrooms, chives, and yogurt, coated in paprika breadcrumbs and baked. A low-calorie chicken dinner with melty cheese inside.

Vegan Mexican lentil casserole with brown rice, taco seasoning, and tomato paste baked until thick and hearty. High-protein, budget-friendly, and packed with Southwestern flavor without any meat or dairy.

Banana bread French toast, 20-minute breakfast that turns leftover banana bread slices into a custardy, golden griddle treat. Just two ingredients, endless possibilities.

Mexican-style giardiniera with cauliflower, carrots, broccoli, green beans, and pearl onions in spiced cider vinegar brine. A refrigerator pickle ready in 48 hours.

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Simple Italian bread for the bread machine with just five ingredients: bread flour, water, yeast, salt, and sugar. A lean, crusty loaf with a chewy crumb and no fat added.

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.