10,000 oat bran recipes

A thick, creamy banana milkshake blended from ripe bananas, vanilla ice cream, and a handful of ice. Four ingredients, one blender, and a frosty banana treat in about five minutes.

Soft sesame seed yogurt bread for the bread machine. Yogurt adds tang and moisture to the crumb while sesame seeds bring a toasty, nutty flavor to every slice.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

No time to make a loaf of yeast bread, try this quick bread that's made with whole wheat flour, oats, wheat germ and sunflower seeds. It's loaded with goodness.

A warm bacon and potato salad that makes an excellent side dish to any meal.

Budget-friendly beef stew with round steak, potatoes, carrots, and celery simmered in tomato sauce. A hearty one-skillet meal that feeds 10 from simple pantry staples.

Set-it-and-forget-it crockpot split pea soup enriched with a silky egg yolk finish for velvety texture. Perfect for busy weeknights with minimal hands-on time.

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

A quick but succulent chicken dish that is the perfect dinner to make after coming home from a long day at work!

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

These scrumptious treats are made with whole wheat flour and a bit of garlic powder.

Easy almond oatmeal bread for use in bread maker or bread machine.

Pearl barley simmers in chicken broth with sautéed onions, fresh mint, and parsley, then gets swirled with yogurt for tangy Armenian comfort.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia