10,000 oat bran recipes

Oven-baked whole wheat pancakes ladled onto hot buttered sheet pans for hands-off cooking, no flipping required. A high-fiber buttermilk batter ready in 15 minutes. Serve with fruit and syrup.

Chewy chocolate chip oatmeal cookies combine the best of both classics. Quick oats and butter-flavored shortening make 40 soft, hearty cookies perfect for lunchboxes or after-school snacks.

Simple cocoa brownies mixed in one microwave-safe bowl, no melting chocolate required, with a tender crumb and deep chocolate flavor from Dutch-process cocoa.

Chocolate brownies made with a can of chocolate syrup for that fudgy old-school texture. Six ingredients, one bowl, sliced into thin sheet-pan squares. A nostalgic American treat.

Fudgy brownies made with confectioners' sugar instead of granulated, walnuts and unsweetened chocolate. Extra-tender, melt-in-your-mouth chocolate squares from a vintage recipe.

Oi Naani, traditional Uzbek flatbread made with milk, yeast, and flour. Shaped by hand with decorative stamped centers and raised edges, then egg-washed and baked golden.

Quick and easy to prepare, and very scrumptious combination! Enjoy watermelon with the fresh arugula and greek style feta cheese!

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

Chocolate raspberry muffins with a homemade raspberry jam swirl, melty chocolate chips, and a tender buttermilk crumb. Bakery-style breakfast muffins from a few pantry staples.

Peanut butter brownies made in one saucepan, no mixer needed. Brown sugar keeps them chewy, peanut butter makes them rich, and pockets of melted chocolate run throughout. Quick to stir together.

Ultra-tender pumpkin bread spiced with cinnamon, cloves and nutmeg, studded with toasted walnuts, and so moist it stays fresh for days on the counter.

Easy four-ingredient pancakes with milk, butter, flour, and salt. Pantry-bare breakfast batter that cooks in a dry non-stick pan with no eggs and no leavening required.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Light pancakes from scratch with a tall, fluffy crumb and tender bite. A fast pantry breakfast built on flour, milk, and a generous double-sift for height.

Moist pumpkin bread with cinnamon, pumpkin pie spice, and optional toasted walnuts. Large-batch quick bread that yields two loaves perfect for fall gifting, freezing, or holiday breakfasts.

Lemon verbena ice cream steeps fresh herb leaves into a rich egg-yolk custard base for a smooth, floral-citrus frozen treat. An elegant homemade custard ice cream that tastes like the herb garden in summer.