8,375 oat bran recipes

Reduced fat banana nut bread with non-fat sour cream and egg substitute, swirled with chocolate chips and chopped nuts. Half the fat of standard banana bread, all the moist banana flavor.

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

Easy chickpea soup with canned garbanzos, tomato paste, onion, and oregano. A pantry-staple dump-and-simmer one pot recipe that purees into a creamy, satisfying meal.

Pumpkin soup with coconut cream and fresh ginger, brightened with lemon juice and a pinch of chili. Pureed silky-smooth and finished with chopped coriander. Thai-leaning fall comfort that works hot or chilled.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

This recipe makes the perfect appetizer for a busy holiday host!

Orange whole wheat pancakes made with fresh juice, hearty whole-wheat flour, and zero refined sugar. A bright citrus twist on weekend breakfast that's wholesome enough for everyday.

An easy classic that's even easier using a microwave oven.

Pumpkin soup gently spiced with whole cloves, sweetened with honey, and finished with cream. Smooth, autumn-bright puréed soup that holds up overnight for make-ahead dinner parties.

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

BBQ time, we want some simple and tasty vegetables as a side dish, this green beans and pepper recipe is a perfect fit.

Nora Mill whole wheat biscuits are fluffy, nutty angel biscuits raised by yeast, baking powder and soda for a foolproof rise. Buttermilk-tender, and the dough keeps in the fridge for up to two weeks.

Hearty bean soup combines kidney beans, sweet corn and tomatoes in a chili-cumin spiced broth, topped with shredded cheddar. A 35-minute pantry meal that feels like it simmered all day.

Wheat berries, chickpeas, roasted bell peppers, and arugula are tossed with a refreshing and flavorful dressing. It fills you up with lots of goodness and yumminess.

Light whole wheat bread for the bread machine, blending whole wheat with bread flour for a soft sandwich loaf with molasses sweetness. A no-knead loaf using the wheat cycle.

The flavor was combination was excellent. Next time will add some whole dried chili peppers to give it a bit more kick. We served it over brown rice and could hardly stop eating it.