Oat (Page 2)

Fall Is a Time for Committing to Snacks (& This One Will Hold You Over...

Heartier than a cookie, tastier than a granola bar

Turn on Your Oven for 35 Minutes, Have Breakfast for the Whole Week

Just 35 minutes of oven time (it's worth it!) will give you a hearty vanilla-scented, berry-heavy...

How to Make Muesli Without a Recipe

A wholesome (or not so wholesome) Swiss breakfast awaits: You only need oats, dairy, fruit, and an...

New Year, New Muesli

This muesli resolved to be the snazziest grain dish at the breakfast table.

Pecan-Crusted Oat Flour Genoise, No Frosting Necessary

Alice is using oat flour to make a cake so delicious that frosting would only be a distraction. And...

Vegan Apple Crisp

Embrace the no-fuss crisp.

How to Make Homemade Oatmeal Cream Pies

Sarah Kieffer of The Vanilla Bean Blog makes a grown-up version of oatmeal cream pies that would make...

How to Make Muesli Ahead for School Mornings

Rethink your relationship with mush. 

Halfway to Breakfast: 1 Box of Oats, 5 Breakfasts

Marta Greber, morning person and creator of What Should I Eat for Breakfast Today, has five recipes...

Oatmeal: It's Not Just for Breakfast

Kim Boyce's Granola Bars

A granola bar made for more than just hiking.

Chad Robertson's 5 Essential Tips for Baking Bread

All week, Chad Robertson has been walking us through the recipe for his Oat Porridge Bread. Today...

Chad Robertson's Tips for Baking his Oat Porridge Bread

Now that you've made your leaven, mixed your dough, and shaped your loaves, it's time to bake. Here...

Chad Robertson's Tips for Shaping Dough

Chad Robertson walks us through his technique for shaping the signature Tartine Country bread.