Recipes with rolled oats

These delicious, moist yet nutritious muffins are packed with goodness. They are perfect for breakfast.

A diabetic-friendly Dutch apple pie with an oat-cinnamon crumble topping, sugar-free pudding mix, and frozen apple juice concentrate for natural sweetness. All the cozy flavors, less sugar.

Traditional oatmeal muffins start with overnight soaking in sour milk for extra tenderness. Add dates or raisins, bake 25 minutes for 14 rustic muffins.

Classic beef meatloaf with oatmeal binder and tangy ketchup-horseradish glaze. Hearty family dinner that makes two loaves, perfect for freezing one for later.

Traditional Irish oatcakes with rolled oats, brown sugar, and butter cut into triangles. A buttery, slightly sweet biscuit-cracker hybrid for tea time, breakfast, or alongside cheese.

Herman chocolate chip cookies, hearty and loaded with oats, peanuts, and chocolate chips, made with tangy Herman sourdough starter. A clever, chewy way to use up your friendship starter.

Mincemeat oatmeal cookies: chewy spiced drop cookies that pack the entire flavor of a Christmas mince pie into a hand-held bite. Brown sugar, molasses, oats, and a generous spoonful of mincemeat per cookie.

Hearty chicken giblet soup loaded with carrots, celery, onions, and tomato juice, thickened with oatmeal for a rustic, filling bowl. Diabetic-friendly, budget-smart, and full of old-fashioned flavor.

Oatmeal raisin bread for the bread machine, sweetened with honey and warmed with cinnamon. A whole-grain loaf with chewy oats, plump raisins, and a tender crumb that makes great breakfast toast.

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

Mrs Fields apple cobbler cookies loaded with chopped Granny Smith apples, apple butter, raisins, and pecans, rolled in a cinnamon-oat crumb coating. Fall baking at its finest.

Giant pumpkin-shaped cookies with real pumpkin puree, oats, cinnamon, and chocolate chips. A fun fall baking project that's soft, spiced, and ready to decorate.

Simple apple dessert bars with cinnamon-spiced apple slices beneath a thick oatmeal-brown sugar crumble topping that bakes into chewy, buttery goodness.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!

Butterscotch oat squares need just 4 ingredients: oats, brown sugar, butter, and vanilla. A no-fuss chewy bar with deep caramel notes and ready in 30 minutes.

Clyde’s Meatloaf is a comforting, home-style dish that combines juicy ground beef chuck with a unique blend of rolled oats, sweet honey, and whole milk for a tender texture. Sautéed onions and garlic add savory depth, while grated carrots bring a subtle sweetness and extra moisture to every bite. Finished with a tangy ketchup and dry mustard glaze, this meatloaf bakes to golden perfection, making it an ideal centerpiece for a hearty family dinner. Serve it alongside mashed potatoes.

Explore the jungle with this delicious bread made of bananas, pineapple, walnuts and coconut.

Mincemeat bars with a buttery oat-walnut crust sandwiching a thickened mincemeat filling. Old-fashioned holiday dessert squares that store beautifully in a tin.

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.

Barley and oat bread for the bread machine, a multi-grain loaf with barley flour, rolled oats, wheat germ, sesame seeds, and a hint of orange zest for warm complexity.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

Pictou County oatcakes from Nova Scotia, the classic Maritime Canadian shortbread-style oat cookie. Crisp, crumbly, brown sugar sweet, ready in 20 minutes.

Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.

Bring memories of Graceland into your kitchen with this savory dish that can even satisfy the hunger of "The King".

Traditional Scottish Highland oatcakes made with just 4 ingredients: oatmeal, salt, lard, and hot water. Griddle-cooked and oven-dried for a crisp, nutty flatbread.

Hearty oatmeal boosted with chewy wheat berries, white raisins, cinnamon, and toasted almonds. Cooked with soy milk for a dairy-free, high-fiber breakfast ready in 20 minutes.

Mincemeat oatmeal cookies with molasses, brown sugar, and rolled oats deliver a chewy, spice-laced bite. A vintage holiday cookie with rich fruit-and-spice flavor in every drop.

Traditional Cape Breton oatcakes with rolled oats, brown sugar, and shortening. Crumbly, buttery Scottish-Canadian biscuits baked golden in just 40 minutes.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

It's hard to resist these addictively delicious cookies. Oats, shredded wheat, and dates add extra goodness. Feel free to use half whole wheat flour and half all-purpose flour. The result is as yummy.