10,000 oat bran recipes

A quick yet refreshing Thai cucumber salad accompanies well with most of your summer Barbecue dishes.

Crunchy clusters of toasted oats, nuts, and seeds glazed with honey, then tossed with chewy dried fruit for a homemade granola that beats any store-bought version.

Chile garlic wet marinade paste, a blended rub of jalapeno, chipotle in adobo, garlic, scallion, and olive oil. Smoky, spicy, and garlicky, it tenderizes and flavors beef like flank steak before grilling.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

Crispy on the outside and tender on the inside, roasting is the best way to cook asparagus deliciously. This quick, easy and fuss-free recipe will for sure satisfy your belly.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Amaretto coffee: hot coffee laced with almond-sweet amaretto liqueur and topped with whipped cream. The 5-minute after-dinner cocktail-coffee for cozy nights and dinner parties.

Homemade granola with rolled oats, wheat germ, honey, and raisins. A simple, low-sugar breakfast batch that beats anything in the cereal aisle.

A hearty vegetable soup that is guaranteed to be gone in minutes!

Zucchini is such a brillant vegetable that you can make into all kinds of recipes, such as cookies! Zucchini adds the moisture and makes great texture; chocolate chips and walnuts give the layers of delicious tastes and textures! They are not hard to be addicted for sure!

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Big-batch homemade hot chocolate mix. Cocoa powder, powdered milk, creamer and sugar whisked together. Store in jars and scoop ⅓ cup per mug for cold-weather sipping.

Mushroom focaccia tops plain focaccia bread with sauteed portobello slices, salty anchovy strips, fresh rosemary, and melted mozzarella. A 20-minute upgrade from store-bought bread to bistro-worthy starter.

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Homemade granola with rolled oats, sliced almonds, shredded coconut, wheat germ, and cinnamon, lightly bound with maple syrup and oil. Bakes in 10 minutes flat. Toss in golden raisins or dried cranberries after toasting.

Chocolate Scotch truffles wrap toasted hazelnuts in a whiskey-spiked dark chocolate ganache, then double-dip them in melted chocolate and roll in cocoa powder. A grown-up holiday confection with three textures in every bite.