10,000 oat bran recipes

Delicious! Considering a much lower fat creamy style pasta dish, this recipe definitely deserves 5 stars.

Traditional Scottish-style scones made with whole wheat flour, buttermilk, and currants. Tender, slightly nutty teatime classic served with jam, butter, or clotted cream.

Not only flavourful but also healthy, these days people begin to take care of their body much better!

You can use blueberry, or other your favorite frutis to make this parfait, or a fruits combination, they are good too. Enjoy it!

Try this easy to make crust-less quiche with any kind of your favorite greens, such as spinach, kale... Delicious, light and low in calorie and fat.

A hearty bread machine loaf blending triticale flour, bread flour, and soy flour with fennel seeds and barley malt syrup. Nutty, slightly sweet, and packed with whole grain flavor.

Cucumber and cilantro add the extra fresh taste into the salad!

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

The third time we made our own pita bread, this time I ground some sunflower and pumpkin seeds and added into the dough with the white sesame seeds, also added some sun-dried tomatoes, the pita bread didn't puff up too much like last time, but the flavor and the texture were both excellent. We really loved the flavor from the nuts and sun-dried tomatoes.

Bright, citrusy California-style carrots tossed with fresh orange sections and zest. A fat-free vegetarian side dish that brings sunshine to any plate in just 30 minutes.

Baba ghannuj eggplant appetizer baked whole and mashed with tahini, garlic, lemon juice, and a drizzle of olive oil. The vegan Middle Eastern dip that turns one eggplant into a dinner-table star.

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

Make your own home-made tortilla chips for much better flavor and a whole lot less salt. These tortilla chips are flavored with lime and chili powder perfect for a salsa or Chile con queso dip.

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.