511 oaty recipes

Mom's banana oatmeal cookies are soft, chewy drop cookies with mashed bananas, rolled oats, butter, and a hint of lemon juice. A classic family recipe that yields nearly 80 cookies.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

M&M peanut butter cookies with oats: a chewy peanut-butter base studded with semi-sweet M&M's for the candy-shell crunch. A colorful spin on the classic peanut butter cookie.

This is a different way for enjoying canola, you will find how different it is.

These delicious three layer bars are made with chocolate, peanut butter, coconut flakes, and puffed rice. They are perfect for breakfast or a tasty snack.

Loaded with fruit, protein, grains and nuts. Yummy and chock full of nutrients. Grab n' go power bars.

These cookies are so moist and flavorful. The most important part is they are fat-free. They will well satisfy your sweet tooth while give you lots of yummy goodness.

Tired of making cookies and muffins? Try this tasty snack that is sure to make you a fan.

Crunchy clusters of toasted oats, nuts, and seeds glazed with honey, then tossed with chewy dried fruit for a homemade granola that beats any store-bought version.

Hearty blueberry oat muffins with brown sugar and a homemade buttermilk base. Tender inside with a springy golden top. Makes a dozen in under 45 minutes.

A big summer fruit salad tastes even better with the tropical taste of this light bread. Slices are irresistible with nutted cream cheese or chicken salad.

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

Quaker Choc-Oat-Chip Cookies blend rolled oats, brown sugar, and semi-sweet chocolate chips into a chewy back-of-the-canister classic. Bake 9 minutes for soft centers or 13 for crisp edges.

These raspberry-fig bars are perfect for grab-go breakfast, delicious, packed with goodness. They will for sure energize you to start a fresh day.

Serve in buns or as a main course, hot or cold. Can be frozen.