77 oatmeal recipes

Homemade oatmeal wheat germ dog biscuits with whole wheat flour, molasses, and evaporated milk. Baked low and slow until crunchy. No preservatives, just real ingredients.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

Ice Cream Crown Oatmeal tops a bowl of hot oats with a scoop of ice cream that melts into a creamy, sweet sauce. Includes tips for flaky or creamy oatmeal and topping ideas.

Classic oatmeal cookies made lighter with sunflower oil and a touch of whole wheat flour. Cinnamon-spiced with chewy texture at just 62 calories per cookie.

Protein-packed cinnamon oatmeal pudding with eggs stirred right into the oats. Topped with dried cranberries and milk, this quick healthy breakfast is ready in 12 minutes.

Classic oatmeal cookies with brown sugar, shortening, and three cups of rolled oats. Crispy edges, chewy centers, and endlessly customizable with mix-ins.

Hearty oatmeal cookies loaded with salted peanuts and semi-sweet chocolate chips. Makes 60 crumbly-textured cookies that bake in just 10 minutes per batch.

An easy way to change things up for breakfast.

I made these bars with blackberry preserves instead. I made a simple glaze and drizzled it over the bars once they cooled completely.

Swedish meatloaf or meatballs with milk-soaked oats, ground beef, and warm spices: nutmeg, sage, and dry mustard. Make a loaf or meatballs, then build a pan-drippings cream sauce.

Chocolate chip macadamia nut cookies with oatmeal, milk chocolate chips, and a splash of buttermilk for tenderness. Bakery-style cookies that stay soft for days.

Traditional Scottish Highland oatcakes made with just 4 ingredients: oatmeal, salt, lard, and hot water. Griddle-cooked and oven-dried for a crisp, nutty flatbread.

Traditional Irish oatcakes made with just oatmeal, flour, salt, and water. Griddle-cooked then oven-crisped, these sturdy flatbreads pair with butter, cheese, or smoked fish.

Classic Irish oatcakes are five-ingredient unleavened oat rounds bound with bacon fat and boiling water, baked thin and crisp. Traditional Irish breakfast or teatime bread.

Authentic Irish oatcakes: rustic four-ingredient oat triangles cooked on a bakestone with bacon drippings or beef fat. Pair with butter, cheese, jam or smoked fish. Centuries-old Celtic staple.