Oat
British Flapjacks
Not to be mistaken for American flapjacks (a.k.a. a stack of pancakes), these British oat bars make a fantastic on-the-go breakfast or snack.
ByMolly Wizenberg
Rhubarb Crisp
This rhubarb crisp recipe lets the pretty pink stalks shine, accented by ginger and orange and topped with a brown sugar-pecan crumble.
BySheila Lukins
Honey Oat Cookies
Rolled oats and flaked coconut come together to make a soft, chewy cookie with lots of flavor.
ByCheryl Day
Banana Muffins With Brown Sugar Oat Streusel
The classic banana muffin recipe gets a boost from several supporting ingredients in this rendition of the bakery favorite.
ByLaurie Ellen Pellicano
Chewy Oatmeal Cookies
This is a no-nonsense oatmeal cookie recipe—no raisins, chocolate chips, or anything else to divert attention from the comforting classic.
ByThe Gourmet Test Kitchen
Should You Make Your Own Oat Milk?
Homemade oat milk is cheaper and creamier. But that doesn’t mean that it’s for you.
ByTiffany Hopkins
Ditch the Assortment and Make This Aussie Biscuit Yourself
Kingston cookies–or bikkies, as Australians call them—are sweet, oaty treats sandwiched with a rich chocolate cream.
ByChloé Braithwaite
Kingston Cookies
A classic Australian sandwich cookie made with two oaty, golden syrup biscuits and a milk chocolate center.
ByCharlotte Ree
Sweet Potato Date Muffins
Sweet potato purée and banana bind the ingredients together (so you can skip the eggs), while adding a light, natural sweetness to the batter.
BySarah Britton
Creamy Parsnip, Leek, and White Bean Crumble
ByAnna Jones
Extra Crunchy Chili Crisp With Oats
这个辣椒酱的定义特征the crispness, and in my version I’ve included old-fashioned rolled oats and coconut flakes for extra crunch. You will find me adding it to pasta, eggs, jook, pizza and, of course, roasted vegetables.
ByHetty McKinnon
High-Altitude Banana Crumb Bread
This banana bread is great with or without the crumb topping. I like to bake it in a cake pan instead of a loaf pan so it seems extra fancy.
ByNicole Hampton
Oatmeal Date Cookies
These superlative oatmeal cookies skip the raisins and use Medjool dates instead. Once chopped, become nearly indistinguishable from the buttery, caramel-rich flavor of the chewy cookie.
ByRoxana Jullapat
What Do You Mean You’re Not Toasting Your Oats?
It takes five minutes, but it adds ten dimensions of flavor—whether your oat cereal is hot or cold.
ByDavid Tamarkin
Anytime Chocolate Chip and Oat Cookies
This dough is optimized for getting portioned, frozen, and baked right from the freezer, so you are never more than 25 minutes away from a warm, gooey cookie.
ByClaire Saffitz
Nut Butter Granola Bars
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
BySarah Jampel
For a Smaller Batch of Granola, Your Stovetop Works Just Fine
Cranking your oven to 300°F and staying nearby for nearly an hour is not a summertime activity. Stovetop skillet granola is the answer.
ByLauren Joseph
How to Cook Whole Grains
Whether you've got amaranth or farro or wheat berries, here's an alphabetical guide to cooking every whole grain.
BySam WorleyandJoe Sevier
Strawberry-Rhubarb Crisp
The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.
ByCheryl Day and Griffith Day
Trail Mix Cookies
Running out of Thanksgiving pie is the biggest drag of the holiday season. Console yourself by making these cookies with oats, chocolate chips, dried fruit, and nuts.
BySohla El-Waylly