10,000 oat bran recipes

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Spiced brown basmati rice pilaf cooked with whole cloves, a cinnamon stick, and chicken broth, finished with warm raisins and slivered almonds. A fragrant, diabetic-friendly side.

A vibrant green puréed soup with russet and sweet potatoes, peas, lettuce, and dill. Serve it hot or chilled, make it 3 days ahead, or freeze it for months. One of the most versatile soups in your rotation.

Almond poppy seed muffins with a light, tender crumb. Simple pantry ingredients, mixed by hand in one bowl, and ready in 35 minutes. Nutty, lightly sweet, and studded with crunchy poppy seeds.

A delicious ginger bread is made with whole wheat flour, several spices, brown sugar and molasses. It's moist, tasty and packed with flavor. A great snack or a lighter dessert with a cup of coffee.

Loaded Tex-Mex casserole with brown rice, zucchini, turkey sausage, corn, and a creamy pepper Jack cheese sauce, topped with cream cheese and pickled jalapenos. Feeds a crowd and freezes like a champ.

Slow-cooked beets pureed with fresh watermelon and chicken stock into a stunning chilled soup. Just six ingredients create a silky, naturally sweet cold soup with a vibrant magenta color.

Golden egg noodles stir-fried with Chinese BBQ pork, bok choy, and mushrooms in savory oyster sauce gravy. This classic Cantonese comfort food is ready in 50 minutes.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

This elegant chilled tomato consomme blends ripe tomatoes, green peppers, and leek into a crystal-clear broth, served cold with fresh chives and pimiento for a light summer starter.

Homemade pastry pockets stuffed with canned tuna, mayo, Worcestershire sauce, and onion, baked until flaky and golden. These savory tuna turnovers are a filling, portable dinner or lunch the whole family will reach for.

A bread machine loaf that bakes tuna noodle casserole flavors right into the dough. Canned tuna, cream of mushroom soup, chow mein noodles, celery, and onion in a sliceable yeast bread.

Silky pureed chestnut soup with roasted chestnuts, herbs, and a splash of marsala or sherry. Serve it hot for winter warmth or chilled for an elegant summer starter.

Lower-fat banana cake with pureed prunes replacing most of the butter, nonfat vanilla yogurt, and egg whites. A moist sheet cake that cuts the fat without losing flavor.

Orange date muffins made with a whole blended orange, orange juice, and chopped dates for natural sweetness. An intensely citrusy muffin with real orange pulp in every bite.