10,000 oat bran recipes

This quick and easy pasta dish tastes delicious. For a vegetarian version, just omit the anchovies, and it is still refreshingly tasty.

Lemony cranberry cornmeal muffins balance tart fresh cranberries against bright lemon zest in a cornmeal-buttermilk batter, kept light by whipped egg whites and non-fat sour cream.

No need for a double boiler with this quick and easy recipe. Its delicious lemony burst is wonderful on scones, English muffins and just about anything you want to give a little zing to.

Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!

Old-fashioned nectarine and raspberry preserves with whole fruit suspended in a glossy, lightly thickened syrup. No commercial pectin, just sugar, lemon, and time.

No-cook strawberry kiwi freezer jam with fresh fruit and pectin. Bright, fresh-tasting jam that sets at room temperature and stores for months in the freezer.

Traditional Madrid-style gazpacho with fresh tomatoes, cucumber, bell pepper, crumbled French bread, olive oil, and red wine vinegar. A chilled vegan summer soup.

Banana crunch muffins with Grape Nuts cereal, whole wheat flour, mashed ripe bananas, and egg substitute. A fat-free breakfast muffin that delivers actual crunch in every bite.

Easy guacamole with ripe avocados, green chilies, tomato, onion and a splash of Worcestershire. Smooth, tangy, ready in 15 minutes for tortilla chips and tacos.

An extra creamy rendition of guacamole with a touch of yoghurt for a bit of extra tang.

"Cappuccino Crunch Cake combines coffee ice cream, pound cake and NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for a rich and creamy frozen dessert!

Whole wheat banana muffins made low-fat with mashed ripe bananas, egg substitute, and a half-and-half whole wheat flour blend. A lighter breakfast muffin that uses up brown bananas.

Vegan tomato rice soup blended creamy with soy milk and garlic, brightened by apple cider vinegar and finished with cooked rice and toasted sunflower seeds. Dairy-free comfort.

Hearty muffins packed with whole wheat flour, bran, and finely chopped apples. Sweetened with sorghum syrup for molasses-like depth and moist crumb.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.