10,000 oat bran recipes

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.

Brown sugar refrigerator cookies with a butterscotchy flavour and a hint of orange zest. The dough chills into a log, slices thin, and cuts into fancy shapes for a crisp icebox cookie that yields 4-5 dozen.

Coral chocolate chip cookies with both white and brown sugar, optional pecans, and a chilled-dough trick for thicker, chewier cookies. A classic recipe with bakery-style results.

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Almond-coffee meringue cookies are sandwiched with chocolate ganache. These macarons are absolutely additive, no wonder these small sweets are so popular in Paris. After you pop one into your mouth, you want another one, and another one...

Make your own truffles, they are super smooth, creamy and loaded with chocolate flavor.

Chocolate chip raisin cookies baked low and slow for crisp golden edges and chewy centers. Two cups each of plump raisins and semi-sweet chips packed into every cookie.

Enjoy the summer with this simple recipe that will give your hot dog a new look.

A spicy paste of Spanish origin that contains garlic, caraway, cumin and coriander.

Refreshing herring salad tosses pickled herring with tart apple, juicy orange segments, green pepper, and grated onion in a quick oil and vinegar dressing. No cooking required.

Crispy oven-baked tofu tossed with stir-fried broccoli, asparagus, bok choy, snow peas, and bell peppers in sesame-ginger sauce. Plant-based vegan main that beats takeout.

This is an awesomely flexible dinner. You basically chop everything up, douse it in oil and some salt, pepper or whichever spices you're in the mood for (or grab first!) and chuck it in the oven for an hour or so.

Dairy-free, hearty whole wheat and bran Irish scones.

The combination of orange and spices paired with dark chocolate makes these pretty cookies from Mary LaRock of Waukesha unique and delicious. Their interesting shape enhances any cookie platter.

Cranberry chocolate oatmeal cookies loaded with rolled oats, dried cranberries, and semi-sweet chocolate chips. Egg whites only (no yolks) for a lighter, chewier crumb.

Almond crescent cookies, a classic holiday shortbread shaped into delicate crescents with chopped almonds, vanilla, and almond extract, rolled in powdered sugar after baking. Buttery, tender, slightly sandy.