10,000 oat bran recipes

Apricot and cardamom bars with dried apricot, apricot nectar, and unsweetened applesauce in the batter, finished with a sweet apricot glaze drizzle. Low-fat and done in 45 minutes.

Bite-sized sweet mini muffins dipped in melted butter and rolled in cinnamon sugar. Tender, nutmeg-spiced, and perfect for gifting or brunch platters.

Diet Rite bread: a 3-ingredient bread machine loaf made with just yeast, bread flour and soda water. Fat-free, sugar-free and low in sodium, with a surprisingly light, airy crumb.

Fresh papaya salsa with diced tomato, cucumber, scallion, jalapeño, and cilantro brightened with lime juice. No cooking, just chop and chill.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

A succulent seafood dish made with smoked sausage, potatoes and a bit of cayenne pepper.

Creamy macaroni salad with a sweet-tangy dressing of mayonnaise, sweetened condensed milk, and vinegar. Mix, chill overnight, and bring to every cookout all summer long.

No-bake chocolate peanut butter squares with a hidden ingredient: pureed kidney beans for added fiber and protein. Loaded with marshmallows, walnuts, and cinnamon. Gluten-free friendly.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Old-fashioned cucumber and onion salad: paper-thin cucumber and onion slices marinated overnight in a sweet-tart vinegar brine. The crisp Midwestern picnic side that gets better as it sits.

Non-alcoholic holiday punch with lemonade, orange juice, grenadine, and bubbly ginger ale. A festive, kid-friendly party drink ready in 10 minutes flat.

Toasted herbed millet cooked in water with butter, parsley, and chives. A nutty, fluffy whole grain side dish that can be made ahead and reheated. Gluten-free and naturally light.

Revani semolina cake soaked in chilled lemon syrup with almond extract. This Greek dessert uses olive oil instead of butter and gets its lift from whipped egg whites.

Add a little twist to your eggnog that is perfect for some quiet time around the fireplace.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.