Search Results (2,041 found)
cooking.nytimes.com
This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Yummy oatmeal cookies with chocolate chips, raisins and pecans!
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Totally sinful, extremely addictive, guaranteed to hit the spot! A crispy yet chewy combination of oats and brown sugar. We strongly recommend doubling the recipe because they won't stick around long!
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I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!
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This crustless apple crisp pie with a dense and crunchy oat topping is a sure crowd-pleaser when served warm with whipped cream or ice cream.
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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
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Pumpkin bread gets extra heartiness when made with rolled oats.
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This recipe combines the charms of that traditional Southern favorite, the Hummingbird Cake, with the health benefits of oatmeal, whole wheat, and virgin coconut...
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This classic fall dessert gets even better when you make it in a slow cooker--enjoy perfectly baked apples every time with easy prep and minimal cleanup.
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This sweet, nutty cereal goes great with yogurt or can simply be eaten by the handful.
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Make your own animal crackers! Cut these tasty not-too-sweet cookies into animal shapes. Made with buttermilk, oats and honey.
www.simplyrecipes.com
Crunchy, crispy apple crisp recipe! This is the easiest of the apple desserts. Just bake sliced tart apples topped with a streusel oat topping, with plenty of brown sugar, butter, and cinnamon. Serve with ice cream!