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Irish Brown Soda Bread
Bread & Baking European

Irish Brown Soda Bread

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
  2. 2 Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an "X" and place on the prepared baking sheets.
  3. 3 Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.

By Andrea Doyle

Guinness Bread
Bread & Baking European

Guinness Bread

4.8

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
  2. 2 Mix oats, flour, sugar, baking soda, baking powder, and salt together in a bowl. Stir butter, vanilla, buttermilk, and Guinness together in a separate large bowl. Pour flour mixture into beer mixture, and gently stir until well combined. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
  3. 3 Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

By Dolly Bufter

Oatmeal-Currant Scones
Bread & Baking American

Oatmeal-Currant Scones

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly.
  3. 3 In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl.
  4. 4 Add milk and orange mixture to the large mixing bowl. Stir until the mixture begins to hold together.
  5. 5 Form the dough into a large ball with your hands, adding more milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles.
  6. 6 Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

By jessica

Vegan Strawberry Muffins
Bread & Baking American

Vegan Strawberry Muffins

5.0

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins with cooking spray.
  2. 2 Mix soy milk, applesauce, vinegar, and vanilla extract together in a bowl.
  3. 3 Sift white whole wheat flour and whole wheat flour together into a separate bowl. Add oats, baking soda, and salt in a separate bowl. Mix in soy milk mixture until smooth. Let batter sit for 5 minutes.
  4. 4 Fold strawberries into the batter. Fill muffin tins 2/3 full of batter.
  5. 5 Bake in the preheated oven until muffin tops are brown and sides pull away from the tin, 30 to 40 minutes.

By Oceanura

Bread Machine Honey-Oat-Wheat Bread
Bread & Baking American

Bread Machine Honey-Oat-Wheat Bread

4.6

Prep
10 min
Cook
35 min
Total
195 min

Instructions

  1. 1 Place water, sugar, and yeast in the pan of a bread machine. Allow yeast to dissolve and foam, about 10 minutes.
  2. 2 Meanwhile, mix together all-purpose flour, whole wheat flour, rolled oats, powdered milk, and salt in a large bowl until well combined; set aside.
  3. 3 Add honey, vegetable oil, and butter to yeast mixture, then pour flour mixture on top.
  4. 4 Select the Dough cycle; press start. Allow the bread machine to complete the cycle, about 1 hour and 30 minutes.
  5. 5 Transfer dough to a 9x5-inch loaf pan sprayed with cooking spray. Allow dough to rise in a warm place until doubled in size, about 1 hour.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C).
  7. 7 Bake in the preheated oven until the top is golden brown, about 35 minutes.

By notajenny

Ginger Pear Muffins
Bread & Baking American

Ginger Pear Muffins

4.3

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
  2. 2 Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
  3. 3 Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

By CJ

Toddler-Friendly Carrot and Zucchini Muffins
Bread & Baking American

Toddler-Friendly Carrot and Zucchini Muffins

2.0

Prep
20 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
  2. 2 Stir flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl.
  3. 3 Beat eggs, applesauce, maple syrup, and vanilla in another bowl. Pour egg mixture into flour mixture and stir until evenly combined. Stir in carrot and zucchini. Spoon batter into the prepared muffin tins, filling each cup 2/3 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 15 to 20 minutes. Cool in the muffin tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes, before serving to hungry toddlers.

By AmyGail

Chef John's Irish Soda Bread
Bread & Baking European

Chef John's Irish Soda Bread

4.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
  3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
  4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
  5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
  6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
  7. 7 Enjoy!

By John Mitzewich

Apple, Carrot, and Ginger Muffins
Bread & Baking American

Apple, Carrot, and Ginger Muffins

4.5

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
  2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
  3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Vegan Pumpkin Muffins
Bread & Baking American

Vegan Pumpkin Muffins

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a jumbo 6-cup muffin tin and 1/2 of a standard muffin tin with cooking spray.
  2. 2 Mix almond milk and vinegar together. Set aside until milk appears curdled, about 5 minutes.
  3. 3 Mix flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  4. 4 Whisk almond milk mixture, pumpkin puree, maple syrup, applesauce, and vanilla extract together in a separate bowl. Fold in flour mixture using a rubber spatula until batter is just combined. Do not overmix.
  5. 5 Fill each jumbo muffin cup with 1/2 cup batter. Fill each standard muffin cup with 1/4 cup batter.
  6. 6 Mix oats, flour, cinnamon, and salt together to make streusel topping. Rub in coconut oil until large clumps form. Fold in pecans. Sprinkle 2 tablespoons of the streusel over the jumbo muffins. Top standard-sized muffins with 1 tablespoon streusel.
  7. 7 Bake muffins in the preheated oven for 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Bake standard-sized muffins for 5 to 8 minutes more. Bake jumbo muffins for 10 to 15 minutes more.
  8. 8 Let cool for a few minutes before removing from the tins.

By thedailygourmet

Oatmeal Apple Crisp To Die For!
Dessert French

Oatmeal Apple Crisp To Die For!

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
  2. 2 Mix together oats, brown sugar, flour, and melted butter in a large bowl until crumbly. Spread 1/2 of the oat mixture into the bottom of the prepared baking dish and press firmly to form a crust. Arrange apple slices over crust.
  3. 3 Mix together white sugar and cinnamon in a medium bowl; sprinkle over apples. Crumble remaining oat mixture on top.
  4. 4 Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.

By The Biker Baker

Pumpkin Apple Dog Treats
Snack American

Pumpkin Apple Dog Treats

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place 4 cups oatmeal in the bowl of a food processor; pulse until finely ground. Transfer to a mixing bowl.
  3. 3 Stir in grated apple. Mix in canned pumpkin and egg until well combined; mixture will be thick and slightly sticky.
  4. 4 Roll dough on a surface sprinkled with remaining 1/4 cup oats to a 1/2-inch thickness. Cut shapes with a cookie cutter and transfer to the prepared baking sheet.
  5. 5 Bake in the preheated oven until crisp and golden, 12 to 15 minutes. Remove to a wire rack to cool completely.

By lab

Pumpkin Oatmeal
Breakfast

Pumpkin Oatmeal

3.9

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

By JULOYES

Whole Wheat Pie Crust with Oats
Dessert

Whole Wheat Pie Crust with Oats

4.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place oats in the bowl of a food processor; pulse until finely ground.
  2. 2 Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
  3. 3 With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
  4. 4 Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
  5. 5 Crust is ready to fill. See notes if your recipe requires a pre-baked crust.

By Michelle Brady Stone

Mock Macaroons
Dessert

Mock Macaroons

3.7

Prep
Cook
Total

Instructions

  1. 1 Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight.
  2. 2 Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible.
  3. 3 Add the egg, salt and almond extract to oatmeal and stir well until blended.
  4. 4 Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.

By Rosina

Oatmeal Cookie Mix II
Dessert

Oatmeal Cookie Mix II

4.4

Prep
10 min
Cook
8 min
Total
60 min

Instructions

  1. 1 In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats. Screw on the lid and attach a tag with the following instructions:
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.

By Sally

Oatmeal Energy Balls
Snack American

Oatmeal Energy Balls

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine oats, peanut butter, raisins, and honey in a bowl with a fork; knead by hand until fully incorporated. Roll into 1-inch balls. Refrigerate for at least 1 hour.

By Allrecipes Member

Classic Overnight Oats
Breakfast

Classic Overnight Oats

4.6

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Stir together almond milk and oats in a medium bowl. Spoon into 2 small bowls or canning jars if desired. Cover and refrigerate 8 hours to overnight, or for up to 3 days.
  2. 2 Before eating, top with granola and almonds, if desired.

By Almond Breeze

Cherry Crunch
Dessert

Cherry Crunch

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C.)
  2. 2 In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
  3. 3 Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
  4. 4 Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

By Timothy S Lindabury

Refrigerator Oatmeal Cups
Breakfast

Refrigerator Oatmeal Cups

4.9

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Stir oats, half-and-half, brown sugar, cinnamon, and salt together in an air-tight container until blended. Seal container and refrigerate 8 hours to overnight.
  2. 2 Pour contents of container into prepared oatmeal; stir. Slice a banana and add to oatmeal.

By SHANNONSWEENEY

Microwave Banana Baked Oats
Breakfast

Microwave Banana Baked Oats

4.0

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Place oats in a blender and process until they form a fine flour. You need 1 cup blended oats.
  2. 2 Mash banana in a glass or microwave-safe dish. Mix in cinnamon and vanilla. Pour in blended oats and baking soda and mix to combine. Stir in milk until well combined.
  3. 3 Cook in the microwave until set, about 2 minutes. Allow to cool before eating.

By CookwithMe

Peanut Butter Fingers II
Dessert

Peanut Butter Fingers II

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. 2 In a medium bowl, mix together the oats, brown sugar and white sugar. Stir in the melted butter until well blended. Pat the mixture evenly into the bottom of the prepared pan.
  3. 3 Bake for 15 minutes in the preheated oven, until toasty. In the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth. Spread over the baked crust. Let cool before cutting into squares.

By KYRSTE

Frosted Oatmeal Bars
Dessert

Frosted Oatmeal Bars

4.1

Prep
Cook
Total

Instructions

  1. 1 In medium bowl, combine oats, sugar, butter, and honey. Microwave on high for 4 1/2 - 5 1/2 minutes or until bubbly, stirring twice.
  2. 2 Spread honey mixture in an 8 x 8 inch pan. Cool in refrigerator.
  3. 3 In small bowl, combine chocolate chips and peanut butter. Microwave on high for 1 - 1 1/2 minutes or until chips are soft, stirring once. Spread over cookie mixture. Refrigerate until chocolate is firm. Cut into squares.

By Dawn McLeskey

O' Henry Bars
Dessert

O' Henry Bars

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes. Do not over bake.
  3. 3 Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.

By Dee

Homemade Oat Milk
Drink

Homemade Oat Milk

4.5

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Put water, oats, maple syrup, vanilla extract, and salt into a blender. Blend until combined, about 1 minute. If you blend it for too long, it will become slimy.
  2. 2 Pour mixture over a thin towel, or very fine strainer, into a bowl. Strain again for the smoothest result. Pour oat milk into a container or cup and refrigerate until cold, about 30 minutes.

By Gillian Rajchel