10,000 oat bran recipes

Simple celery-rice casserole baked in chicken broth with onion and marjoram. An easy, budget-friendly side dish that practically makes itself in the oven.

Hot guacamole soup blending ripe avocado, romaine, cilantro, garlic, and chili in chicken broth. A creamy, spicy Mexican-style soup ready in 30 minutes.

Golden noodle soup simmered with diced potatoes, carrots, and celery in a rich homemade broth. Whole wheat noodles and fresh parsley finish this hearty, warming bowl.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Old-fashioned steamed fruit pudding with raisins, suet, molasses, and warm spices. A Pennsylvania-style dessert steamed for 3 hours and served with brown sugar sauce.

Eggless roll-out cookies with just sugar, shortening, sour milk, baking soda, and flour. A simple, old-fashioned recipe for egg-free baking. Cut into any shape you like.

Broiled banana chocolate pudding with instant chocolate pudding topped with sliced bananas and brown sugar caramelized under the broiler. A 4-ingredient, low-fat dessert.

Curried potato chowder with caramelized onions, white wine, dry mustard, and nonfat yogurt stirred in at the end. A lighter, lower-fat chowder with bold Indian-inspired flavor.

Bread machine herb bread with mint, basil, parsley, Parmesan, and applesauce for subtle moisture. A fragrant, savory loaf with an unexpected herbal twist from the mint.

Drop biscuits with a jelly-filled thumbprint center, baked at high heat until golden. A quick from-scratch biscuit recipe with a sweet surprise in every bite.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

Slow cooker baked beans with bacon, brown sugar, barbecue sauce, ketchup, and mustard. A dump-and-go crockpot side dish that simmers all day for a sticky, smoky-sweet cookout classic.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Fruited rice pudding made with skim milk and brown sugar, topped with fresh nectarines and plums. A creamy, low-fat stovetop dessert you can serve warm or chilled.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Homemade Grape-Nuts cereal from scratch with graham flour, buttermilk, and syrup. Baked into a thin slab, ground through a food chopper, then crisped again for that signature crunch.