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Strawberry Peanut Butter Baked Oatmeal
This baked oatmeal reminds me of a PB & J in breakfast form! I like to serve it warm, topped with Greek yogurt and extra maple syrup.
Peanut Butter Oatmeal
This quick and easy peanut butter oatmeal, flavored with cinnamon and vanilla and topped with honey and walnuts, can be customized to your taste.
Banana Baked Oatmeal Cups
Banana bread meets oatmeal in these banana bread baked oatmeal cups. Almond flour and sliced almonds add flavor and texture, while ripe banana keeps them extra soft. Store any extra oatmeal cups in the refrigerator or freezer—just defrost to serve.
Reese's Cup Overnight Oats
These Reese's Cup overnight oats prove that the flavors of overnight oats are limited only by your imagination. These peanut butter and chocolate oats have a decadent dessert vibe with a side of slightly good-for-you.
High Protein Scrambled Pancakes
These high protein scrambled pancakes, made with oats instead of wheat flour, are scrambled in the pan, like scrambled eggs. Blend the batter in a Vitamix blender, dollop into a skillet, and scramble away. You'll no longer struggle with round pancake perfectionism! Serve with butter and syrup, or a side of fresh berries.
Blueberry Baked Oats
These blueberry baked oats are a tasty high-protein breakfast with a subtle dessert vibe. A blender mix with eggs, oats, and cottage cheese bake with blueberries on top in individual servings.
Carrot Cake Baked Oatmeal
This carrot cake baked oatmeal, with carrots, raisins, walnuts, and spices reminiscent of carrot cake, can be made ahead, cut into squares, and reheated as needed. Sprinkle with confectioner's sugar or serve with maple syrup if you'd like it sweeter.
Chia Seed Overnight Oats
These chia seed overnight oats are a fun fusion between chia pudding and overnight oats. Vanilla yogurt and almond butter make this a healthy protein-rich breakfast choice. Top with fruit, nuts, and granola of your choice.
Gluten-Free Sourdough Starter
This is a step-by-step guide on how to begin a gluten-free sourdough starter without yeast. The amounts here are for getting the mother dough started. You will need to keep extra flour mix on-hand to continue feeding as long as you want to keep the starter. Once it begins to have a sponge-like consistency, it is ready to use and should be kept in the fridge or else it will grow wild all over the counter. Add a bit of the starter in your favorite recipes calling for yeast or baking powder for a unique flavor and texture.
Cranberry Orange Rolls
This cranberry orange rolls recipe is a different take on sticky cinnamon rolls! I like to frost these cranberry buns with a simple vanilla glaze, but feel free to use any kind of icing you like!
Carrot-Apple Muffins
Cooler weather has arrived, and as always, my mind wanders to fall produce with apples at the top of the list. These tender, lightly sweetened, moist muffins taste like carrot cake, spice cake, and apple cake combined. These muffins freeze well and can be quickly reheated in the microwave on a low temperature for a quick breakfast.
Spicy Zucchini Oatmeal Cookies
I concocted these spicy zucchini oatmeal cookies to use up the abundant zucchini in my garden. I like my oatmeal cookies to have a little jazz, but if you are not a fan of ground cloves, they can be omitted. These not-too-sweet, cake-like cookies are perfect with a cup of coffee or tea.
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