Author: Gina Marie Miraglia Eriquez
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...
Author: Anna Jones
Author: Kelsey Bunker
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...
Author: Katherine Sacks
These coconut- and oat-studded bites come together in just one bowl (no food processor required!). Keep them on hand for a healthy morning or afternoon...
Author: Rhoda Boone
Author: Nancy Grubin
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: Bruce Weinstein
We can't stress it enough: Pack the mixture as tightly as possible into the loaf pan. This is essential for the slices to hold together when cut.
Author: Dawn Perry
Author: Steve Silverman
A classic Oatmeal Cookies recipe
These pillowy biscuits are layered with blueberry jam and chewy candied ginger, but feel free to use any other combination of preserves and nuts or dried...
Author: Tara O'Brady
These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they're dessert. Pack them in lunches, take them...
Author: Liesel Davis
Author: Diana Yen
This power-breakfast smoothie will be extra smooth if you soak the nuts and oats in water overnight; drain before proceeding.
Author: Claire Saffitz
Author: Brook Dojny
Author: Alex Jamieson
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: Jeanne Thiel Kelley
These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts,...
Author: Claire Saffitz
Author: Susan Reid
A restaurant waffle with syrup and whipped cream (yes!) can have 530 calories and 11 grams saturated fat (no way!). We serve up the goodies but hold the...
Author: Stephanie Clarke
Author: Stephen Bruce
Author: Dianne Rossmando