8,375 oat bran recipes

Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.

Shisky are Eastern European yeast doughnuts spiked with rum or whiskey, double-risen, deep-fried to golden perfection, and dusted with powdered sugar. Light, pillowy, and just a little boozy.

Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.

A hearty bundt cake packed with oats, sesame seeds, raisins, and mixed nuts. Warm spices, rum, and brandy give it deep, earthy flavor that lives up to its name.

Easy chili mac with ground chicken, elbow macaroni, and canned chili with beans. Just 5 ingredients and 45 minutes for a filling one-skillet weeknight dinner that serves up to 4.

Pasta twists in a creamy asparagus sauce made with butter, olive oil, half-and-half, and a bouillon cube. A simple Italian-style pasta ready in 40 minutes.

Braided wreath bread made with whole wheat pastry flour, maple syrup, apple juice, butter, and almond extract. A stunning holiday centerpiece baked in a golden ring.

Oatmeal lace cookies from a 1930s recipe with just seven ingredients. Thin, crispy, and caramelized with no flour at all. Quick or regular oats, never instant.

Chocolate cookies shaped like pine cones with melted chocolate and overlapping toasted almond slices. A show-stopping holiday cookie project that looks like woodland art.

Giant flourless peanut butter oatmeal cookies loaded with chocolate chips and candy pieces. Each cookie uses a third cup of dough for bakery-sized results with chewy centers.

Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.

Tender veal cubes browned in bacon fat and simmered in tomato gravy with carrots and onions. A hearty Pennsylvania Dutch one-pot meal ready in under an hour.

Three bean pasta salad with kidney beans, chickpeas, and green beans tossed in a tangy Dijon mustard and red wine vinegar dressing. A hearty no-cook side dish packed with protein.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Spaghettini topped with breaded and fried eggplant strips, tomato sauce, and grated Parmesan. A crispy Italian-style pasta dish with salt-pressed eggplant for zero bitterness.

Maple syrup corn bread made with yellow cornmeal, wheat flour, and real maple syrup instead of sugar. A quick, lightly sweet corn bread baked in 20 minutes.