Type what you have

Ingredients

• ✓ oat
• water
• bread flour
• active dry yeast
• sugar
• bread flour
• whole wheat flour
• brown sugar
• vegetable oil
• salt

Instructions

1. 1 Pour warm water into a large bowl. Whisk in 4 teaspoons bread flour, yeast, and white sugar until thoroughly combined and sugar has dissolved. Let stand until yeast starts to form creamy bubbles, about 5 minutes.
2. 2 Combine 3 1/2 cups bread flour, oats, whole wheat flour, brown sugar, oil, and salt in a large food processor fitted with the dough blade. Start the processor and slowly add enough of the yeast mixture to allow the dough to form a firm ball and pull away from the sides of the processor, about 1 minute. Process for another 30 seconds to knead.
3. 3 Transfer dough to an oiled bowl and turn until coated. Cover with a damp cloth and let rise until doubled in volume, about 1 hour. Punch down the dough, then divide in half. Form each piece into a loaf; pinch the seams and ends closed.
4. 4 Grease two 4x8-inch loaf pans. Place the loaves into the pans, seam-side down. Let rise until dough is one inch above the top of the pans, about 1 more hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the tops are browned, about 35 minutes. Let bread cool in the pans for 10 minutes, then turn out onto cooling racks to finish cooling.

By George R Kasica

Ingredients

• ✓ oat
• ✓ oat
• cooking spray
• all-purpose flour
• brown sugar
• baking powder
• salt
• pumpkin puree
• greek yogurt
• cinnamon
• egg white
• honey
• water
• cheddar cheese

Instructions

1. 1 Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
2. 2 Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
3. 3 Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
4. 4 Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
5. 5 Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.

By Lela

Ingredients

• ✓ oat
• cooking spray
• white sugar
• vegetable oil
• egg
• vanilla extract
• zucchini
• all-purpose flour
• cinnamon
• salt
• baking soda
• coconut
• blueberry
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
2. 2 Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
3. 3 Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
4. 4 Divide batter among prepared loaf pans.
5. 5 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.

By Barbara

Ingredients

• ✓ oat
• all-purpose flour
• sugar
• cinnamon
• baking soda
• baking powder
• salt
• egg
• pineapple juice
• vegetable oil
• zucchini
• pineapple
• coconut
• brown sugar
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 4x6-inch loaf pan.
2. 2 Combine flour, white sugar, cinnamon, baking soda, baking powder, and salt in a large bowl.
3. 3 Whisk egg, pineapple juice, and oil together in a separate bowl until well combined; stir into flour mixture until crumbly and dry. Stir in zucchini and crushed pineapple until moist, blended, and very thick; pour into the prepared loaf pan.
4. 4 Combine oats, coconut, and brown sugar in a separate bowl; toss in margarine with a fork until crumbly. Sprinkle topping over batter.
5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 60 minutes. Cool before serving.

By twilightgirls60r

Ingredients

• ✓ oat
• cooking spray
• milk
• white sugar
• butter
• egg
• vanilla extract
• all-purpose flour
• whole wheat flour
• whole wheat flour
• baking powder
• salt
• huckleberry
• brown sugar
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
2. 2 Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
3. 3 Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
4. 4 Pour batter into the greased muffin tin.
5. 5 Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

By Maureen S

Ingredients

• ✓ oat
• pecan
• vanilla extract
• sour cream
• milk
• egg
• salt
• allspice
• nutmeg
• cinnamon
• baking powder
• all-purpose flour
• butter
• white sugar
• water
• butternut squash
• cooking spray

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with cooking spray or line with paper liners and prepare the liners with cooking spray.
2. 2 Put squash into a roasting pan with cut sides down. Pour enough water into pan to fill 1/2-inch deep.
3. 3 Roast squash in preheated oven until flesh is easily pierced through with a fork, about 45 minutes. Remove roasting pan and reduce heat to 350 degrees F (175 degrees C).
4. 4 Scoop hot squash into a large bowl and mash until no large chunks remain. Stir sugar and butter into the squash.
5. 5 Whisk flour, oats, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl.
6. 6 Beat eggs, milk, sour cream, and vanilla extract together in a separate bowl. Stirring constantly, add a spoonful of squash mixture into the egg mixture to temper it before adding egg mixture to the squash mixture; stir.
7. 7 Fold flour mixture into the squash mixture until just incorporated; spoon into muffin tins. Top each with a pecan half.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes.

By KP

Ingredients

• ✓ oat
• cooking spray
• applesauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish with cooking spray.
2. 2 Combine oats and applesauce in a medium bowl; mix until evenly moistened. Spread mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until no longer sticky, about 10 minutes. Flip baked oat mixture onto a work surface. Cut into 12 bite-sized squares and allow to cool.

By VirginiaLark

Ingredients

• ✓ oat
• water
• water
• date

Instructions

1. 1 Soak oats in enough cool water to cover them. Cover and set aside for 30 minutes.
2. 2 Drain the oats using a mesh colander. Combine oats, 3 cups water, and dates in a large bowl. Allow to sit undisturbed until skin on the dates softens, 10 to 15 minutes.
3. 3 Transfer oat mixture to a blender. Pulse the mixture a few times and then leave on medium-high speed until completely smooth, about 1 minute. Drain oat milk through a nut bag or cheesecloth to remove all solids. Serve cold or warm.

By Buckwheat Queen

Ingredients

• ✓ oat
• water
• brown sugar
• maple syrup

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water to a boil in a small pot. Add oats and cook, stirring, for 1 minute.
3. 3 Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.

By Brandy Despang

Ingredients

• ✓ oat
• all-purpose flour
• coconut
• vegetable oil
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9-inch pie pan.
3. 3 Bake in preheated oven for 12 minutes, until lightly browned.

By Sara

Ingredients

• ✓ oat
• carrot
• apple
• peanut butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix carrots, oats, and apple together in a large bowl. Whisk peanut butter and eggs together in a second bowl; pour into the oat mixture and stir until thoroughly combined.
3. 3 Drop 1 1/2 tablespoonfuls of batter onto the prepared baking sheets. Use your hands to flatten each scoop to a thickness of 1/2 inch.
4. 4 Bake in the preheated oven until treats are firm to the touch and begin to brown on the bottom, 15 to 20 minutes. Let cool briefly on the baking sheets before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ oat
• milk
• greek yogurt
• chia seed
• mixed berry
• fruit

Instructions

1. 1 Add oats to the container of choice; pour in milk.
2. 2 Layer in Greek yogurt, chia seeds, and mixed berries and fruit.
3. 3 Refrigerate 8 hours to overnight.

By Quaker

Ingredients

• ✓ oat
• skim milk
• flax seed
• walnut
• honey
• banana

Instructions

1. 1 Combine oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in the microwave on high for 2 minutes. Mash banana with a fork and stir into mixture. Serve hot.

By Sunshine7

Ingredients

• ✓ oat
• orange juice
• mango
• banana
• yogurt

Instructions

1. 1 Place orange juice, mango, banana, yogurt, and oats in a blender; blend until smooth.

By maggiemai

Ingredients

• ✓ oat
• coconut
• white sugar
• cocoa powder
• milk
• margarine

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Mix oats and coconut in a large bowl until thoroughly combined.
3. 3 Stir sugar, cocoa powder, milk, and butter together in a saucepan over medium heat until smooth. Bring to a boil and cook, stirring constantly, for 2 minutes. Pour over oats and coconut; mix quickly to coat.
4. 4 Drop tablespoonfuls onto the prepared baking sheet. Let cookies cool and harden; store in an airtight container.

By Tammy Oberlin

Ingredients

• ✓ oat
• ✓ oat
• water
• water
• molasses
• vegetable oil
• sugar
• salt
• bread flour
• yeast

Instructions

1. 1 Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle.
2. 2 Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top.
4. 4 Bake in the preheated oven until golden brown, about 40 minutes.

By TheChicGeek

Ingredients

• ✓ oat
• milk
• chia seed
• flax seed
• hemp seed
• blueberry

Instructions

1. 1 Pour milk and oats into a saucepan over medium heat and mix to combine. Stir in chia seeds, flax seeds, and hemp seeds. Bring oatmeal to a low boil; reduce heat and cook until mixture thickens, about 5 minutes.
2. 2 Pour oatmeal into a rectangular glass dish with an airtight lid. Stir in blueberries; press the mixture down slightly. Refrigerate until completely cooled and set before cutting into bite-sized pieces, about 1 hour.

By Lauren Magenta

Ingredients

• ✓ oat
• butter
• brown sugar
• cinnamon
• vanilla extract
• peach

Instructions

1. 1 Gather the ingredients. Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Combine oats, butter, brown sugar, cinnamon, and vanilla in a small bowl. Set aside.
3. 3 Spoon out some of the flesh of the peaches. Place peaches skin side up into the air fryer basket. Air fry for 5 minutes.
4. 4 Turn peaches over and spoon 1/2 tablespoon of the oat mixture into each cavity. Air fry until oats are golden brown and crispy, 2 to 3 minutes more.

By Yoly

Ingredients

• ✓ oat
• raspberry
• honey
• lemon juice
• greek yogurt
• ice pop mould

Instructions

1. 1 In food processor, puree raspberries, 1/3 cup (75 mL) water, 2 tbsp (30 mL) honey, and lemon juice. Set aside.
2. 2 Reserve 1 tbsp (15 mL) oats; mix together remaining oats and honey, and yogurt.
3. 3 Spoon 2 tsp (10 mL) raspberry puree into each of 10 ice pop moulds. Divide yogurt mixture evenly among moulds; top evenly with remaining raspberry puree. Swirl together using butter knife or spoon.
4. 4 Sprinkle remaining oats evenly over top of each mould. Insert ice pop sticks into moulds; freeze for about 6 hours or until set.

By Quaker

Ingredients

• ✓ oat
• ground beef
• onion
• egg
• water
• garlic powder
• salt
• black pepper
• hot sauce
• butter
• honey

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish.
3. 3 Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish.
4. 4 Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.

By Sagitta

Ingredients

• ✓ oat
• peanut butter
• flax seed
• chocolate chip
• honey
• chia seed
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine oats, peanut butter, ground flaxseed, chocolate chips, honey, chia seeds, and vanilla extract together in a bowl. Cover and chill the dough in the refrigerator for 30 minutes.
3. 3 Remove chilled dough from the refrigerator; roll into twenty 1-inch diameter balls.

By Kayla Janis

Ingredients

• ✓ oat
• flaxseed meal
• raisin
• cranberry
• vanilla whey protein powder
• white chocolate chip
• honey
• peanut butter

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper.
2. 2 Combine oats, flaxseed meal, raisins, cranberries, and protein powder in a small bowl.
3. 3 Place chocolate chips, honey, and peanut butter in a microwave-safe bowl. Microwave until chocolate chips are nearly melted, 2 to 3 minutes, stirring every 30 seconds.
4. 4 Combine oats mixture and chocolate mixture until evenly mixed; spread into the prepared baking dish.
5. 5 Refrigerate bars until hardened, 15 to 20 minutes. Remove bars from dish by lifting parchment; cut into squares using a pizza cutter.

By AFChik

Ingredients

• ✓ oat
• coconut milk
• spinach
• parsley
• green apple
• honey
• lemon juice
• ice

Instructions

1. 1 Place oats, coconut milk, spinach, parsley, apple, honey, lemon juice, and ice in a blender and blend until smooth.

By Quaker

Ingredients

• ✓ oat
• all-purpose flour
• baking powder
• baking soda
• cream
• sugar
• chocolate chip
• egg
• blueberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Mix flour, baking powder, and baking soda together in a bowl. Whisk cream, sugar, chocolate chips, eggs, oats, and blueberries together in a separate bowl until well mixed. Stir flour mixture into cream mixture until batter is well mixed; pour into the prepared muffin cups.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool muffins in muffin tin for 10 minutes before removing to wire rack to cool completely.

By Cheerios

Ingredients

• ✓ oat
• water
• milk
• honey
• sugar
• vanilla extract
• salt

Instructions

1. 1 Mix oats, water, milk, honey, sugar, vanilla extract, and salt together in a rice cooker.
2. 2 Cook oats in rice cooker until desired consistency is reached, 10 to 15 minutes.

By rachel gillespie

Ingredients

• ✓ oat
• brown rice syrup
• coconut oil
• peanut butter
• vanilla extract
• raisin
• coconut

Instructions

1. 1 Combine brown rice syrup and coconut oil in a saucepan over medium heat; cook and stir until melted and boiling, 3 to 4 minutes. Remove from the heat.
2. 2 Add peanut butter and vanilla to the syrup mixture and stir until smooth. Stir in oats, raisins, and coconut until well combined. Refrigerate mixture until cool, at least 30 minutes.
3. 3 Form cooled mixture into balls. Freeze balls until set, at least 1 hour.

By growingoodsons

Ingredients

• ✓ oat
• all-purpose flour
• baking powder
• baking soda
• butternut squash
• ginger root
• lemon
• cream
• sugar
• egg

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Whisk flour, baking powder, and baking soda together in a bowl.
3. 3 Place butternut squash in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer squash to a bowl; mash with a potato masher until smooth. Add ginger, lemon zest, and lemon juice; mix well.
4. 4 Mix cream, sugar, oats, and eggs together in a large bowl. Whisk squash into cream mixture until light and creamy. Stir squash mixture into flour mixture until batter is just combined; fill muffin cups 3/4-full.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Allow muffins to cool for 5 minutes in the muffin cups before transferring to a serving plate.

By Cheerios

Ingredients

• ✓ oat
• butter
• brown sugar
• vanilla extract
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Grease a 9-inch square pan.
2. 2 Melt butter in a large saucepan over medium heat. Stir in brown sugar and vanilla; mix in oats. Cook over low heat until ingredients are well blended, about 2 to 3 minutes.
3. 3 Press 1/2 of the mixture into the bottom of the prepared pan. Reserve remaining oat mixture for topping.
4. 4 Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour chocolate mixture over crust in the pan and spread evenly with a knife or the back of a spoon.
5. 5 Crumble remaining oat mixture over chocolate layer, pressing down gently. Cover and refrigerate for 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

By Traci

Ingredients

• ✓ oat
• white sugar
• butter
• milk
• pumpkin spice pudding mix
• vanilla extract

Instructions

1. 1 Combine sugar, butter, and milk in a large saucepan over medium heat; bring to a boil and cook for 2 minutes. Stir in pudding mix, then stir in oats and vanilla extract; cool for 5 minutes.
2. 2 Drop dough by the teaspoon onto waxed paper; cool completely, about 30 minutes. Store in an airtight container.

By Brit Parritt

Ingredients

• ✓ oat
• white sugar
• butter
• milk
• cocoa powder
• vanilla extract

Instructions

1. 1 Place sugar, butter, and milk in a medium saucepan. Bring to a rolling boil over medium-low heat; boil for one minute, stirring constantly.
2. 2 Remove from heat and mix in oats, cocoa powder, and vanilla. Drop by teaspoonfuls onto waxed paper. Let cool until hardened.

By Sandy