Recipes with oatmeal

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Hot oatmeal with raisins, cinnamon, and sunflower seeds, ready in 15 minutes. A no-sugar-added, diabetic-friendly breakfast topped with milk or yogurt for a wholesome start.

Homemade oatmeal milk blended from cooked oats, banana, vanilla, and water. A creamy, dairy-free milk alternative with natural sweetness and no added sugar, ready in 10 minutes.

This best cookie recipe has it all—two kinds of chocolate, nuts, and oatmeal perfectly balanced into an oatmeal chocolate chip cookie that wins contests.

Chewy oatmeal cookies loaded with crushed pineapple, warm cinnamon, and nutmeg. A one-bowl, drop cookie recipe that's ready in 25 minutes. Simple baking with a fruity tropical twist.

Five-grain bread baked in terra cotta flower pots with cracked wheat, rye, whole wheat, oatmeal, and rice. Honey and malt extract add natural sweetness to this rustic multigrain loaf.

Tregaron Granny's broth simmers shin beef and bacon with cabbage, carrots, parsnips, turnip, and potatoes for a Welsh farmhouse one-pot, thickened with oatmeal and finished with leek. A rib-sticking valley classic.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Upside-down orange muffins with a honey-glazed orange slice baked into the bottom of each one. Oatmeal in the batter adds a nutty chew. Warm from the oven in 40 minutes.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Pumpkin nut bread baked in two loaves with rolled oats, walnuts, evaporated milk, and pumpkin pie spice. Hearty fall quick bread that freezes beautifully and improves overnight.

Cake mix crumble bars with a crunchy oat and pecan topping over gooey strawberry pie filling. A one-pan, one-hour shortcut dessert that punches way above its effort level.

Microwave oatmeal with soy or regular milk, mashed banana, raisins, and a drizzle of maple syrup. Ready in five minutes, naturally sweetened, vegan-friendly breakfast bowl.

Hearty herb oatmeal bread with sage, basil, dill, pine nuts, and three kinds of seeds baked in a clay pot for a crackling crust. A rustic yeast bread with real depth.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Traditional Scottish haggis made the authentic way, with sheep's pluck and mutton, toasted oatmeal, suet, and onion packed into a stomach bag and simmered for hours. The real-deal recipe for a proper Burns Supper.

Single-serving microwave apple oatmeal cooked in apple juice with fresh sliced apple, cinnamon, and nutmeg. Ready in 10 minutes with no added sugar needed.

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Healthy chicken meatloaf with oats and applesauce instead of heavy binders. Lean ground chicken stays moist while poultry seasoning adds savory depth in just 1 hour.

Traditional Scottish haggis from scratch, with toasted oatmeal, sheep heart and liver, suet, and warm spices packed into a stomach casing. The Burns Night centerpiece, served with neeps, tatties, and a nip of whisky.

Homemade cheese dog treats with oatmeal, cornmeal, wheat germ, and whole wheat flour. Baked hard and crunchy, these bone-shaped biscuits are a tail-wagging favorite.

Chocolate oat snack cake made in the microwave with brown sugar, walnuts, and a melted chocolate chip topping. Dense, chewy, and ready in under 30 minutes.

Ground beef simmered with carrots, onions, and oatmeal creates a hearty filling beneath fluffy whipped potatoes in this comforting family casserole.

Cream of Jerusalem artichoke soup blended silky smooth with rosemary, garlic, and soy sauce. Dairy-free and naturally creamy from the sunchokes themselves.

Peanut cheese loaf made with salted peanuts, grated cheese, oatmeal, and bread crumbs baked into a savory vegetarian main. Serve sliced with mushroom or tomato sauce.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.

Jam and oatmeal squares with raspberry jam between a buttery oat-walnut base and a crumbly golden topping. A simple bake-sale bar cookie with just eight ingredients.

Old-fashioned oatmeal chocolate chip cookies made with shortening for extra-chewy texture. A from-scratch drop cookie recipe that makes three dozen.

Soft oatmeal yeast rolls with cooked oatmeal kneaded into the dough for a tender crumb that stays moist for days. Shape into crescents, cloverleaf, or Parker House for a homemade bread basket.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Savory bacon cheddar muffins with oats, a pinch of chili powder, and skim milk. A hearty, grab-and-go breakfast muffin for the brunch crowd or a make-ahead school morning.

Rhubarb crunch with a buttery oat and brown sugar crumble topping baked over tart rhubarb. Simple, old-fashioned, and perfect for spring baking.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

This no-cook banana bread dip blends ripe mashed bananas with warm cinnamon, nutmeg, and quick oats for a creamy, scoopable treat ready in 10 minutes flat. Serve with fruit, pound cake cubes, or vanilla wafers.

Classic no-bake peanut butter chocolate cookies with oats, cocoa, sugar, and milk. Boil the base, stir in the oats and peanut butter, drop, and done.

Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.

No-bake mocha peanut butter balls rolled from instant coffee, cocoa, oatmeal, and crunchy peanut butter. A sugar-free, no-cook snack you can make in 10 minutes flat.

Whole wheat banana bread loaded with oats, peanuts, walnuts, raisins, prunes, and molasses. A nutrient-dense breakfast loaf packed with fiber, protein, and natural sweetness from fruit and brown sugar.

No-bake chocolate peanut butter candy bar made with oats, raisins, and coffee. Mix, roll into a log, freeze, and slice. A low-cal sweet fix with zero oven time.

Orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. A low-fat cookie with no butter, no oil, raisins, walnuts, and fresh orange zest.

Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.

Old-fashioned oatmeal cookies sandwiched with a thick, homemade date filling. A nostalgic cookie jar classic that makes 36 tender, fruit-filled treats.

Fresh fruit crunch with apples, peaches, or rhubarb layered between buttery oat-cinnamon crumble and a vanilla cornstarch sauce. Baked golden and served warm.

No-butter orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. Soft, fruity, and loaded with walnuts and golden raisins.

Crunchy drop cookies loaded with oats, crispy rice cereal, coconut, and nuts. These chewy-crispy TV cookies are the ultimate snack for movie night or after-school munching.

Oatmeal coconut cake with a soft cinnamon-spiced crumb and a broiled brown-sugar coconut-nut topping that bubbles into a chewy caramel crown. Lazy Daisy-style, the way grandma made it.

Hearty whole grain bread loaded with oats, wheat germ, bran, and chopped pecans. This rustic loaf delivers nutty flavor and dense texture with a crunchy sunflower seed topping.