10,000 oat bran recipes

Basil pesto, marinated artichoke hearts, fried egg and some hot pepper sauce are topped on a slice of rosemary-olive oil bread.

These apples are gently spiced and good for brunch as well as dessert.

Soft oatmeal cookies studded with chocolate chips, made lighter with applesauce instead of excess butter. Crisp edges, chewy centers, under 150 calories each.

Bite sized shortbread cookie with icing and sprinkles.

Cantaloupe sorbet with honey-sweetened melon puree and brandied melon balls for garnish. A refreshing palate cleanser or summer dessert that captures peak melon flavor in a frozen scoop.

Adapted this recipe from Foodnetwork magazine, I made a few changes to make it a little healthier but still taste decadently delicious.

No-cook freezer jam with crushed blueberries, strawberries, and Certo liquid pectin. A bright, fresh-tasting jam that captures peak summer fruit without ever turning on the stove.

Simple roasted Cornish game hens with lemon, onion, butter, and white wine. Elegant individual birds that roast to golden perfection in under an hour for special dinners.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

Deluxe Twists with Kalamata Olive and SunDried Tomato Spread

These cookies have been popular at our home over years, we bake them all the time, and always turn out great!

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

Shredded carrots simmered with orange juice concentrate, raisins, and a pinch of cinnamon. A light, naturally sweet side dish ready in 20 minutes.

Seasonal root vegetables are tossed with olive oil, salt and black pepper, after baking, they look nice and colourful, you can serve them with any kind of your favorite gravy or roasted turkey, chikcen, it is also a fantasitc side dish.

Asian carrot soup blends carrots, sweet potato, scallions, and fresh ginger into a silky vegan puree finished with sesame oil. Naturally low-fat and freezer-friendly.

These raspberry-fig bars are perfect for grab-go breakfast, delicious, packed with goodness. They will for sure energize you to start a fresh day.