9,388 oat bran recipes

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Broiled Cornish game hens in a teriyaki-lemon-garlic marinade, showered with fresh cilantro. A simple Thai-inspired main that looks like a restaurant plate.

Sweet and spicy onion glaze from just three pantry ingredients: apricot preserves, onion soup mix, and zesty dressing. A no-cook brush-on glaze for chicken, ribs, kabobs, burgers, and franks.

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Sourdough biscuits from starter: old-fashioned fermented biscuits with a tangy, tender crumb, naturally leavened from a flour-and-water sponge and lifted with a touch of baking soda. Pioneer-style comfort.

Whole trout scored and glazed with teriyaki, lime juice, and fresh dill, then grilled over medium-hot coals until the skin crisps and the glaze lacquers. Simple, four-ingredient weeknight fish.

Whole grilled speckled trout brushed with seasoned flour-oil paste and hot sauce. Quick 10-minute fisherman's-camp dinner straight off the grill.

A quick, fun Halloween soup made with artichoke hearts, celery, and rice with chicken. Just toss everything together, simmer, and serve with crackers.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

Icy melon freeze made with pureed honeydew, orange juice, and sugar. Frozen, beaten fluffy, then frozen again for a light, refreshing no-churn sorbet.

Salmon tacos built on canned salmon, Greek yogurt-cucumber-mint sauce, and crisp shells. A fast, omega-packed weeknight dinner with the freshness of tzatziki-style topping.

Vegan gumbo with okra, corn, crushed tomatoes, and the Cajun holy trinity sautéed in water instead of oil. A quick 30-minute plant-based soup that's full of Southern flavor.

Slow cooker sweet and sour turkey with pineapple, mandarin oranges, and colorful vegetables over fluffy rice. Set it, forget it, and come home to dinner.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.