8,375 oat bran recipes

No-egg applesauce cake with cocoa, warm spices, raisins, and nuts. Three cups of hot applesauce replace the eggs and most of the fat for an incredibly moist, spiced sheet cake.

Oatmeal cooked with ham or bacon, chilled overnight in a loaf pan, sliced thick, and pan-fried in butter until golden and crisp. An old-fashioned breakfast served with syrup. Think savory oatmeal meets scrapple.

Ensalada de Nochebuena, a traditional Mexican Christmas Eve salad with oranges, bananas, beets, jicama, pineapple, peanuts, pomegranate seeds, and sugar cane on a lettuce-lined platter.

Retro Southern Jello salad with dark cherries, crushed pineapple, and pecans set in cherry gelatin and Coca-Cola. Molded, chilled, and ready to steal the potluck.

Mung beans are a great source of plant protein, fiber and minerals such as iron, zinc and potassium (needed to regulate blood pressure).

Quick fresh-pack dill pickles canned in pint jars with mustard seed, dill heads, and a hot vinegar brine. The classic American summer canning project, no fermenting required.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Reduced-sugar oatmeal cake with rolled oats, raisins, molasses, and warming cinnamon and nutmeg. Egg whites and a sugar substitute keep things lean. The lighter take on a Southern church-supper classic.

Peasant style fish pan-sears halibut fillets with lentils, green olives, tomato, shallot, and a quick balsamic pan sauce. Rustic French-inspired one-skillet dinner ready in 30 minutes.

Briami is a Greek oven-roasted vegetable casserole with eggplant, zucchini, potatoes, and peppers in a garlicky tomato sauce. Vegetarian, naturally vegan, and packed with Mediterranean flavor.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Hearty mushroom barley soup simmered for hours with soy sauce, dill, garlic, and fresh parsley. A thick, savory vegan soup that fills the kitchen with warmth.

A simple vegetarian pasta dish with butter beans (lima beans) in a light, creamy sauce. Quick, budget-friendly, and ready in 40 minutes with pantry staples.

Homemade chocolate covered peanut clusters with just four ingredients: semisweet chocolate chips, corn syrup, water, and salted peanuts. Drop, chill, and devour. The easiest candy you'll ever make.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.