Oatmeal Burger Buns

These oatmeal burger buns are wonderful for burgers, sandwiches, and anything else you might want to eat between two slices of bread. 

 

These oatmeal burger buns are super soft, moist, and flavorful. They are loaded with whole grains, including rolled oats and whole wheat, along with brown sugar. There's also a sourdough preferment for even more added flavor. 

Oat and Potato Bread

This Oat and Potato Bread, with an oat studded crust, is so moist and soft, and perfect for serving with your favorite hearty breakfast. 

This oat and potato bread is delicious for sandwiches, with soups, served toasted, and even made into croutons. 

Toasted Oats Bread

This toasted oats bread is flavored with toasted oats that have been soaked overnight before incorporating them into the dough. The toasted oats add such a wonderful nutty flavor. 

This toasted oats bread is wonderful sliced and buttered, eaten with soup, and toasted for breakfast. 

Peanut Butter and Pretzel Chocolate Chip Cookies

These peanut butter and pretzel chocolate chip cookies are sweet and salty, and combine all of your favorite cookie flavors.

Imagine a peanut butter cookie, an oatmeal cookie, and a chocolate chip cookie all mixed together in one chewy cookie. Throw in some pretzels and sprinkle the tops with sea salt, and you have all of your favorite cookies rolled up into one.

Blueberry Granola Bars

These blueberry granola bars, filled with toasted oats, unsweetened coconut, almonds, sunflower seeds, and pine nuts, will become your favorite chewy and delicious snack. 

These blueberry granola bars are so easy to make and so delicious! They are also nutritious (pretty much) and filling too, the perfect back to school on-the-go breakfast or before football or soccer practice snack.

Multi-Seed and Grain Honey Bread

This multi-seed and grain honey bread is wonderful sliced and buttered straight from the oven.

This bread is loaded with sesame seeds, flax seeds, poppy seeds, and sunflower seeds, along with rolled oats, honey, and bread flour. The seeds are both in the bread and on top of the bread.

Bouchon Bakery Style Carrot Muffins

These Bouchon Bakery Style Carrot Muffins are flavored with cinnamon, vanilla, and topped with an oat, wheat germ, and vanilla streusel. 

These Bouchon Bakery Carrot Muffins are delicious for breakfast, for a coffee break, or an afternoon snack. They would also be wonderful for an Easter brunch.

Oatmeal Blueberry Bread

This Oatmeal Blueberry Bread is one of my new favorite breakfast breads.

This oatmeal blueberry bread is also my new favorite bread that incorporates oatmeal. I know I probably say this about every new bread I make, so take my hyperbole with a grain of salt.

Triple Oatmeal Cookies

These Triple Oatmeal Cookies are loaded with three kinds of oats, along with dried blueberries.

It's been a long time since I've made oatmeal cookies. Too long! I used to have a recipe for an oatmeal chocolate chip cookie that assuaged some of the guilt of giving my kids cookies because they contained oats. Sadly, somewhere along the way, my first recipe box, with the few recipes I ever mastered as a young mom such as my mom's meatloaf, my friend's Chinese chicken salad, and a pretty tasty tuna dip that another friend served at her Tupperware parties, disappeared.

Multigrain Snickerdoodles

The recipe for these Multigrain Snickerdoodles takes the traditional cinnamon cookie and adds whole grains, including rolled oats, barley flour, and whole wheat flour. 

These Multigrain Snickerdoodles, made with 100% whole grains, are so tasty. All of the whole grains add lots of dietary fiber to the cookies. The barley flour adds a lovely sweet, nut-like flavor, the oats add texture, and the whole wheat adds more depth of flavor.

Candied Ginger and Oatmeal Muffins

These Candied Ginger and Oatmeal Muffins combine the goodness of oatmeal, whole wheat flour, and candied ginger. 

The candied ginger adds just the right amount of spiciness to these muffins. Along with the rolled oats, I used a combination of white whole wheat flour and "regular" whole wheat flour.

Individual Meatloaves with Chili Sauce

These individual meatloaves with chili sauce are so amazingly good.

It's just meatloaf, right? Not really. First, these are mini meatloaves, which makes them extra fun to serve, especially to kids.

Second, instead of bread or crackers, the binder in this dish is rolled oats. Gluten free! (Did I just say that?).

Make-Ahead Cold Oatmeal with Honey and Raspberries

This Make-Ahead Cold Oatmeal with Honey and Raspberries is just about the easiest way to grab a nutritious breakfast that, in my opinion, is way more satisfying than a breakfast bar or a bowl of cereal.

The oatmeal is mixed with yogurt, milk, and honey, and layered with raspberries (other berries would work nicely too), and then allowed to chill overnight in the refrigerator to soften and thicken. Best part? No cooking involved. The oatmeal is eaten cold.

Cinnamon Raisin Oatmeal Bread

This cinnamon raisin oatmeal bread is super easy to make, and is the perfect bread for breakfast toast. It is also wonderful for French toast and peanut butter sandwiches.

There's something about toasted raisin bread spread with melty salted butter for breakfast.... and it's full of whole grains... a little healthy with your butter.

Muesli Rolls | the Babes Get Healthy... and I'm a Babe!

These muesli rolls are full of lots of good things, such as oats, walnuts, flaxseeds, pumpkin seeds, and dried fruit. But the best thing is....

Toasted Oats Sandwich Bread

This granary style loaf is super soft and perfect for sandwiches. The flavor is faintly whole wheat, and slightly sweet. This might be the perfect way to introduce whole wheat to white bread lovers.

Granola Energy Bars

Granola Energy Bars filled with toasted oats, almonds, sunflower seeds, pumpkin seeds, coconut, and a mixture of dried fruit. 

Granola energy bars. From my kitchen. With brown rice syrup. Something is completely askew in the universe.

Multigrain Bread with Sunflower and Flax Seeds | Naked Bread

This Multigrain bread with sunflower seeds and flax seeds (and whole grains) is densely packed with seedy goodness. I recently read on the Interwebs that both flax seeds and sunflower seeds are super foods (and if you read it on the Internet, it has to be true!).

If you toast your sunflower seeds in a hot dry skillet, you will get an amazing flavor from them. Just be sure to watch them or they will burn very quickly. Trust me. I speak from experience.

This bread is great as a sandwich bread. You can slice it very thinly and it holds up very well. I used it to make one of my guilty pleasures, a tuna and egg salad sandwich. If you have not tried this combination, do not turn up your nose. It's great.

Pedestrian? Bourgeois? Try it in the privacy of your home. No one has to know.

Naked bread you say?

This bread was meant to be covered in lovely seeds and oats. The post from which this recipe was inspired has a gorgeous photograph of such a loaf (posted at the beginning of the recipe below).  Here's what happened to my topping when I de-panned the bread.

I need to work on this.

Multigrain Bread

Adapted from Pastry Affair

Ingredients

9 1/2 ounces (2 C) bread flour

6 ounces (1 1/2 C) whole wheat flour

1 C old fashioned oats

1/2 C sunflower seeds, toasted

2 T flax seeds

1 1/2 tsp active dry yeast

1 1/2 tsp salt

12 ounces of lukewarm water

Sunflower seeds, flax seeds, and rolled oats for coating the top of the bread. (Good luck.. try an egg wash to help the toppings stick... I didn't. Obviously.)

Instructions

1. In the bowl of a stand mixer, whisk the dry ingredients together (except the toppings). 
2. Mix in the water with a dough whisk or large spoon until all of the ingredients form a shaggy ball. 
3. Knead the dough with the dough hook for about 7 minutes. If kneading by hand, knead for 10 minutes. 
4. Place the dough into an oiled bowl or dough rising bucket, cover with plastic wrap, and let it rise for about 2 to three hours, until doubled. 
5. Deflate the dough and let it sit, covered, for 10 minutes. 
6. Press the dough into a 9 inch square and roll it into a tight log and place it into an oiled 9 inch by 5 inch loaf pan. 
7. Brush the loaf with and egg or egg white wash and sprinkle the loaf with the toppings. 
8. Cover the loaf with plastic wrap and let it rise for 30 to 60 minutes, until doubled. Meanwhile, preheat the oven to 375 degrees F (190 degrees C)
9. Bake for 40 to 50 minutes, until lightly browned and the interior reaches 195 degrees F. 
10. De-pan and cool on a cooling rack for at least an hour. 
11. Make yourself an egg and tuna sandwich. Yeah-ah. 

Sharing with Yeastspotting

Whole Wheat, Oat, & Flax Seed Bread | Sharing Bread

One loaf for you, one loaf for me.

This bread has just enough healthy to make you feel good about eating it. It is also super soft and moist....  and it is amazing spread with butter. It's also an excellent sandwich bread. I love it for turkey avocado, chicken salad, and BLT sandwiches.

And making it is easy!