10,000 oat bran recipes

Homemade granola with rolled oats, wheat germ, honey, and raisins. A simple, low-sugar breakfast batch that beats anything in the cereal aisle.

This easy recipe will for sure make you ditch the store-bought frozen hash browns, because there is no comparison with the homemade version.

Spanish spiced chicken breast with fresh avocado, orange dressed boston lettuce.

Black bean hummus with tahini, lime, garlic, and cumin. A southwestern twist on the classic chickpea spread, vegan and ready in 5 minutes in the food processor. Smooth, smoky, and dippable.

Sweet coconut-filled bars with a graham cracker crust topped with melted chocolate. So easy and so good.

Amaretto coffee: hot coffee laced with almond-sweet amaretto liqueur and topped with whipped cream. The 5-minute after-dinner cocktail-coffee for cozy nights and dinner parties.

Fresh cherry tomatoes, colorful bell pepper, white mushroom and red onion, season with olive oil, sesame seeds and parsley leaves, they look good and tastes good, quick and easy.

Forget the store-bought granola bars that are always way too sweet and not necessarily as healthy as you think. Making your own is always the way to go, these granol bars are made with almonds, almond butter, chocolate and oats; absolutely easy to make, and they can be a filling, nutritious and delicious grab-n-go breakfast or a handy snack.

This is a quick, easy way to saute asparagus. The dish has a light flavor and makes a great accompaniment to Italian meals. I make this year-round, but we especially enjoy it at Thanksgiving

Italian coffee with chocolate: equal parts strong hot coffee and Italian-style hot chocolate poured together, then crowned with whipped cream. A simplified take on Turin's classic bicerin.

Silky pureed tomato soup made from fresh over-ripe tomatoes, slow-sweated onions, garlic, white wine and fresh herbs. Strained twice for a smooth, skin-and-seed-free bowl. Naturally vegan, no cream, with optional fresh mozzarella.

Easy and tasty. Serve it with some delicious summer BBQ, arrange the salad over a bed of fresh greens to get some veggie boost.

Chocolate Scotch truffles wrap toasted hazelnuts in a whiskey-spiked dark chocolate ganache, then double-dip them in melted chocolate and roll in cocoa powder. A grown-up holiday confection with three textures in every bite.

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Vegan Queen Scones made with blended soft tofu and water instead of dairy. A simple, moist baked good recipe perfect for breakfast or brunch when you want something special.

Granatír-potato noodles is a humble Hungarian peasant dish of cubed potatoes, boiled pasta, and slow-cooked onions, finished with sweet pepper and a hit of hot pepper jelly. Frugal, filling, and oddly addictive.