8,375 oat bran recipes

Whole wheat hamburger buns are soft, sturdy homemade rolls made from a blend of whole wheat and bread flour. The kind of nutty, hearty buns that hold up to a juicy patty without going soggy.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Dandelion Salad with Mustard Greens Vinaigrette recipe

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

Old-fashioned raisin bread made with yeast, molasses, and plump raisins creates tender, slightly sweet loaves perfect for toasting.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Monastery of Angels Brown Bread is a whole wheat yeast bread with carob powder and sesame seeds - deeply nutty, dense, and worth every minute of the double rise. Makes 2 loaves.

A tasty bread that is great served plain or toasted and served with jam.

Chewy oat crumble bars layered with a thick, glossy blueberry filling brightened with lemon juice. A nutty brown sugar base does double duty as the topping. Makes 15 bars.

Chili meatloaf muffins made with lean ground beef, salsa, and chili powder, filled with kidney beans and topped with melted Monterey Jack cheese. Individual portions baked in a muffin tin in 20 minutes.

Vegan black bean soup brightened with vinegar and soy sauce. Sauteed mirepoix joins long-simmered beans for a brothy, refreshing alternative to richer pureed bean soups.

Swedish rye bread for the bread machine with rye flour, molasses, orange zest, and brown sugar. Dump the ingredients in, press start, and walk away.

Stir-fried fresh vegetables and tofu are served with quina that is packed with fibre and protein. And it is so quick and easy to make, within less than 15 minutes, a delicious and refreshing meal appears.

Irish-style baked parsnips parboiled then slow-baked in stock with butter and nutmeg. A simple, traditional side dish that draws out the natural sweetness of the root vegetable.

Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.