10,000 oat bran recipes

Carrot raisin cupcakes with cinnamon, nutmeg, and brown sugar in a tender oil-based batter. A single-bowl muffin-meets-cupcake recipe ready to frost with cream cheese icing.

A tall, creamy New York cheesecake on a buttery graham cracker crust, topped with a glossy homemade strawberry glaze. Dense, rich, tangy, and everything a real NY-style cheesecake should be.

Frosted fudge brownies built with unsweetened chocolate, butter, and toasted walnuts, then crowned with a stovetop boiled fudge frosting. Dense, fudgy, and unapologetically rich.

Apple pecan streusel muffins: tender cinnamon-apple muffins with a brown sugar-pecan streusel layered both inside and on top, for buttery crumble in every bite. A cozy breakfast or brunch bake.

Old-fashioned cornmeal pancakes with a hearty corn flavor and tender, slightly grainy texture from a hot-water cornmeal soak. Heritage breakfast pancakes from grandma's Sunday-morning rotation.

Easy and comforting weekday dinner. Pork chops smothered in a tangy paprika cream sauce.

Apple butter cookies are soft, spiced drop cookies sweetened with brown sugar and apple butter, studded with raisins and chopped nuts. Freezer-friendly for months and ready in under an hour.

Cornmeal waffles combine yellow cornmeal with flour for crispy-edged, golden waffles with a hint of corn sweetness. Old-fashioned breakfast served with honey or maple syrup.

Low-fat blueberry bran muffins kept moist with applesauce instead of oil, packed with wheat bran and whole wheat for fiber, and dotted with juicy blueberries. A wholesome, freezer-friendly breakfast.

Classic peanut butter cookies with crackly criss-cross tops, crisp edges and a soft chewy middle. A chilled dough builds deeper flavor and prevents spread.

It's like German apple pancake. In this recipe, instead of apples, we use peaches; caramelizing peaches make the pancake fruity and delicious. A great breakfast to start your day.

Southern corn chowder with fresh-scraped corn pulp, bacon, potatoes, tomatoes, and a bouquet garni. Cream-finished, brightened with cayenne. A simmered farmhouse chowder.

Learn how to make Bibimbap, one of my favorite Korean dishes. This time instead of preparing each vegetable separately, I cooked the similar texture vegetables together, which saved time and still tasted delicious. I mixed the seasoned vegetables with soba noodles and of course always have some kimchee as a side, that's a must in Korean food.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Fat-free multigrain pancakes with whole wheat flour, cornmeal, oatmeal, and a tangy buttermilk-sour cream base. A high-fiber breakfast that beats heavy diner pancakes.

An easy, tasty and hearty dish is an ideal dinner for busy weekdays. Creamy but without any dairy product, it's from the roasted walnuts that also add yummy nuttiness.