Author: Nancy Grubin
Author: Emily Elsen
Make a big batch of these bright orange waffles when you want to slow down and make a nice, hot breakfast-then freeze the leftovers to pop in the toaster on mornings that aren't so slow.
Author: Cara Clark
Author: Zoe Singer
The sour tang and bready texture of the yeasted cake dough keep things interesting; heaps of streusel keep the crowds happy.
Author: Claire Saffitz
Author: Bonnie Donalson
This warming porridge features oats two ways plus brown rice, millet, or quinoa. Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier. This...
Author: Anna Stockwell
Author: Carla Lalli Music
Author: Diana Yen
Want cookies you can make in less than an hour without having to run out to buy perishable ingredients-or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their...
Author: Katherine Sacks
This dough produces a crisp Chocolate Chip Oatmeal Cookies with oats for added texture.
This gluten-free cracker recipe features a variety of seeds, and the combination of colors and textures is impressive. You can use fewer types-just make sure total volume stays the same.
Author: Anna Jones
Five different types of coconut, plus almonds, oats, and whole wheat flour go into our quintuple-threat, nutrient-dense breakfast or snack bars.
Author: Chris Morocco
Author: Melissa Roberts
Author: Kate Fogarty
Author: Tracey Seaman
Author: Steve Silverman
Author: Bon Appétit Test Kitchen
Author: Kelsey Bunker
This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Author: Bryan Furman
Author: Bev Michaels
Author: Brook Dojny
Author: Catherine McCord
Make this steel-cut oatmeal recipe in the Instant Pot. Browning them in butter gives the oatmeal a toasty, rich flavor.
Author: Coco Morante
Author: Richard A. Jones
These whole wheat rolls will impress everyone with how incredibly soft and moist they are. The secret ingredient? Instant potato flakes.
Author: Susan Reid