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Yummy granola! I learned this recipe while working at a Bed and Breakfast in DC. All credit goes to "Little Miss Mary!" This recipe calls for 8 ounces of almonds but we recommend using any nuts you desire -- they are all delicious!
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After I tasted Compost Cookies in New York last winter, I wanted to recreate them at home. Thing is, the only recipes floating around are versions of the recipe...
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Almond pulp, left over from making almond milk, can be made into these tasty gluten-free, sugar-free cookies drizzled with dark chocolate.
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Apples and cheese team up in this unusual dessert. Ricotta and cheddar cheese are sweetened with sugar, flavored with almond extract, then layered with noodles and apple pie filling and topped with an oatmeal crust. Serve warm with sweet sour cream.
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Finally, vegan waffles that everybody enjoys! Made with oats, soy milk, and agave nectar, these waffles are a delight in the morning.
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These chewy muffins are packed with oats and garnished with a sweet and crunchy topping.
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Get Cherry Vanilla Oatmeal Recipe from Food Network
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Refrigerator oatmeal is prepared at night, refrigerated, and ready to eat in the morning for a portable breakfast. Add your favorite fruit or nuts!
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Bacon and Creole seasoning blend flavor this savory version of oatmeal; a hearty, nutritious breakfast ready in 5 minutes in your microwave.
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Applesauce and oatmeal round out this heartwarming classic.
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Mushrooms and shredded Parmesan cheese add a meaty flavor to these juicy veggie burgers. Serve just like regular hamburgers, on fresh buns with your favorite toppings.
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Most whole grainy type muffins end up being dry and a little tasteless. These are quite the opposite. Nutritious AND delicious. They are especially good warm...