111 oatmeal recipes

Oatmeal pancakes blend rolled oats into flour for high-fiber, low-fat breakfast pancakes with egg whites and skim milk. Nutty, hearty, and ready in 25 minutes.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.

Classic oatmeal cookies with chocolate chips or nuts as desired.

Try this scrumptious light snack that you will enjoy down to the last bite.

Start off your baking this Spring with these delicious cookies that are perfect with a cup of tea or coffee.

Mom's banana oatmeal cookies are soft, chewy drop cookies with mashed bananas, rolled oats, butter, and a hint of lemon juice. A classic family recipe that yields nearly 80 cookies.

Low-fat oatmeal raisin cookies built on applesauce instead of butter, with cardamom, cinnamon, cloves, and orange zest. Soft, chewy, and warmly spiced.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Chewy oatmeal cookies loaded with fresh diced apples, raisins, walnuts, and honey, spiced with cinnamon for a wholesome treat that stays moist for days.

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

Healthier oatmeal raisin cookies made with prune paste instead of butter for lower fat, soft-baked treats in 30 minutes

A delicious light snack that is perfect for the kids lunches or as a treat after dinner.

Make oatmeal feel special and try this recipe that makes scrumptious cookies you won't want to put down.

No-bake coconut oatmeal cookies with cocoa, rolled in minutes on the stovetop. Chewy, chocolatey drop cookies that set on wax paper with zero oven time.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.