10,000 oat bran recipes

Serve this light and scrumptious salad with any your favorite main dish, or can be a great accompaniment for BBQ!

They are so easy to make and taste amazingly delicious. Perfect treats when you host a party or a small snack at any time.

Classic baba ghanoush with fire-charred eggplant, tahini, lemon juice, and garlic, topped with parsley and olive oil. The traditional Middle Eastern smoky eggplant dip done right.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

I made this granola last night, it was so simple and easy. The granola turned out golden brown, and nuts were deliciously toasted, nutty and crunchy.

Easy quinoa tabbouleh: ripe tomatoes, parsley, scallions, and fresh mint tossed with cooked quinoa, lemon juice, and oil. A gluten-free Middle Eastern salad meant to rest overnight.

Hearty Moroccan-spiced lentil chili with orange, cinnamon, cardamom and fresh vegetables. Pressure cooker ready in minutes, served over couscous for a warming vegetarian weeknight meal.

These easy to make mashed potatoes are very smooth and creamy. The garlic is boiled with the potatoes which embeds the garlic into the potatoes.

Homemade naan bread: whole-wheat flatbread leavened with yogurt and yeast, shaped into teardrops, and grilled with a brush of ghee for smoky char. No tandoor required.

Not only kids love these delicious energy bars, but also grown-ups can't get their hands off these goodness.

Mildly sweet snack at tea time, it goes great with coffee, tea or a cold glass of milk. Best made with ripe or overripe bananas.

Coconut treacle pani hoppers, sweet Sri Lankan hoppers from a fermented rice-flour and coconut milk batter enriched with coconut treacle, cooked soft and spongy, then folded into a crescent. A treacly teatime treat.

Bold, briny spaghetti alla puttanesca with San Marzano tomatoes, capers, black olives, and anchovies tossed in garlicky olive oil. This quick Italian pasta dish hits the table in 40 minutes with layers of salty, savory depth in every forkful.

Creamy and cool. Great with any spicy food to cool the palate. Traditionally served at almost any East Indian meal raita is an everyday staple.

Spicy pureed guacamole dip with green chiles, hot sauce, and a splash of mayo for creamy richness. Made in a blender, chilled, and served with artichoke hearts or chips.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.