1,180 oat cake recipes

Four-in-one oatmeal cookie base that yields 4 different cookies by adding raisins, peanuts, chocolate chips, or coconut. One dough, four flavors, great for batch baking.

Chewy chocolate oatmeal cookies with melted chocolate folded into the dough plus chocolate chips in every bite. Brown sugar and oats create thick, bakery-style cookies with crisp edges and soft centers.

Classic oatmeal muffins with buttermilk tang and brown sugar sweetness. Ready in 45 minutes after 1-hour oat soak, yields 5 tender breakfast muffins.

Old-fashioned coconut oatmeal cookies with chocolate chips, wheat germ, and brown sugar. A chewy, textured drop cookie with oats, coconut, and a boost of nutrition from wheat germ.

Christmas treasure nugget cookies: chewy oat and cereal drop cookies, each topped with a whole blanched almond like a buried treasure. A crunchy holiday cookie tin classic that bakes up fast.

Oat-peach muffins blend rolled oats soaked in buttermilk with molasses, cinnamon, and juicy peaches. A lower-fat breakfast muffin with tender crumb and whole-grain chew.

Diabetic-friendly pecan oatmeal cookies made with egg whites instead of whole eggs, plus bran flakes for extra fiber. Crisp edges, chewy centers, and lighter than traditional oatmeal cookies.

Oat and raisin bar cookies with brown sugar, cinnamon, and rolled oats baked in a sheet pan. A mix-and-spread health cookie with eight ingredients and zero fuss.

Crisp oatmeal treasures are slice-and-bake icebox cookies loaded with rolled oats and chopped nuts. Chill the dough log overnight, slice thin, and bake for shatteringly crisp cookies.

Old-fashioned rolled and cut oatmeal cookies with raisins, cinnamon, and nutmeg. A spiced, crispy oat cookie made the traditional way with a cookie cutter.

Old-fashioned oatmeal raisin cookies with walnuts, warm cinnamon and clove, and sour milk for tenderness. Crisp golden edges, soft chewy centers, and the kind of nostalgic flavor that beats any bakery version.

Pineapple oatmeal cookies with crushed pineapple, rolled oats, toasted almonds, and raisins. Soft, fruity drop cookies with a cinnamon-spiced chew.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Homemade oatmeal cookie mix with whole wheat flour, rolled oats, and brown sugar. Shelf-stable pantry mix that stores up to 12 weeks for fresh cookies anytime.

Oats cranberry muffins use prune puree instead of oil or butter, keeping them low in fat but moist and tender. Hearty oats, tart cranberries, and just egg whites make a wholesome muffin that doesn't taste like a compromise.

Low-fat moist chocolate cake made with egg substitute, dry milk powder, and cocoa. Tender cake-flour crumb. The everyday chocolate cake that won't wreck your day.