10,000 oat bran recipes

Two-ingredient cranberry relish made with fresh cranberries and sugar. The simplest stovetop cranberry sauce that beats canned every time, ready in under 15 minutes for Thanksgiving or Christmas.

Silky homemade apricot honey butter with fresh lemon, lemon zest, and crystallized ginger. No added sugar, no pectin, and keeps frozen for up to 6 months.

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

Three-ingredient pineapple rum sauce with fresh chopped pineapple, brown sugar, and rum. No cooking required. Spoon over ice cream, pound cake, or grilled meat.

A little recipe that is good as caterpillar cake for kids

Vegetarian chunky tomato pasta sauce loaded with mushrooms, celery, and bell pepper, simmered with fresh tomatoes and herbs. Oil-free option available. Ready in under an hour.

Pepperoni pizza sticks made with refrigerated breadstick dough, Parmesan, and Italian seasoning, baked golden and served with warm pizza sauce for dipping.

Minnie Pearls are no-bake pink cookie bars loaded with coconut, almonds, and graham crumbs, bound with butter and powdered sugar and tinted rosy. Just mix, chill, and cut, no oven required.

Quick pork stir-fry using store-bought Kimchee (from a Korean store).

Spiced pickled fruit preserves peaches, pears, or crabapples in a cinnamon and clove spiced vinegar syrup. An old-fashioned Southern-style sweet pickle that shines alongside roast ham or Thanksgiving turkey.

Crock-Pot rice cooked on high with butter for fluffy, hands-off results. A slow cooker method for cooking perfect rice without watching the stove.

A fast, easy chocolate frosting made from cocoa powder, sugar, and a splash of boiling water beaten with margarine until creamy. A quick, dairy-free way to frost any cake with real chocolate flavor.

Vegan lemon garlic dressing with cucumber, onion, apple cider vinegar, dill, and celery seeds blended smooth. An oil-free, fat-free salad dressing that keeps well in the fridge.

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

This juice contains camu camu - a South American berry that contains the highest concentration of vitamin C on the planet. It is available in powder form, but if you can't find it, just add more lemon to the juice. Carrots are packed with beta-carotene, that turns into vitamin A in the body and can help enhance immunity. The ginger is anti-viral, the garlic and oregano are anti-bacterial, and the turmeric is antimicrobial (an agent that kills microorganisms or inhibits their growth). Meanwhile the celery and parsley are anti-inflammatory, and add a shot of blood-purifying chlorophyll as well.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.