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Full of dried fruit and nuts, these power bars are delicious and much more filling than most granola bars.
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These flourless banana chocolate chip muffins are made with quick-cooking oats and coconut oil for a great on-the-go breakfast or snack.
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These cookies, inspired by an Amish recipe, cover several bases with the mix of peanuts, raisins, oats, and molasses.
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These cookies were created by the owners of Wilderness Place Lodge, in Lake Creek, Alaska. The owners are very good friends of mine, and the culinary creations at this fishing lodge are out of this world! I promise, one of these cookies will fill you as much as a cheeseburger and fries would!
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Use your food processor to cut the kneading time down to just a minute or two, and get 2 loaves of homemade bread in only about 3 hours.
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This meatloaf recipe uses ground turkey with ground sirloin for a lighter version of an American tradition.
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Classic chocolate chip oatmeal cookies are given a healthier makeover. Carrots are added as a natural sweetener and dried cranberries replace half of the chocolate chips.
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Strawberries in cream forever.
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Cinnamon, nutmeg, bananas, and pecans--everything you love about banana bread--make delicious additions to your morning oatmeal.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Plenty of rhubarb flavors this eggy baked custard torte with a tasty oat crust.
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These classic, little oatmeal raisin cookies won't last long, so make a big batch!