When you think of oatmeal, don't think of a paper packet of dehydrated sawdust.

Buckwheat grain gives an amazing flour with a rich and deep earthy texture which fits perfectly in these cookies. Buckwheat is also gluten- and wheat-free, making it an ideal flour substitute in most dishes for people with related allergies.

Dig in to healthier baking and a healthier new year with the Irish! Irish Oatcakes are a terrific, hearty cracker-bisquit made from oats and flour. They are light and nutty with a just-baked crispness that works well with savory or sweet accompaniments.

What makes each one distinctive? And do they all have the same nutritional value?

I often work on the multiple possibilities of a flavor, texture or combinations of the two. After last week's post on Maple-Walnut Cranberry Tart, I want to explore more of this same flavor profile.

Are you ready for Sriracha oatmeal? We're pretty sure we are.

Savory, you may ask? Yes! Because oatmeal starts as a pretty flavorless dish, you can add some needed excitement quite easily and it doesn't have to involve sweets!

Yes, you can top your oatmeal with a fried egg.

This is a perfect "pick-me up" breakfast. Have fun making this version or feel free to experiment with any fruits, nuts, or juices combination of your own choice.

Think beyond brown sugar to kick up the flavor and texture of your bowl. Swirl, sprinkle or top with any one of these options for less than 100 calories. (Even bacon! It's surprisingly good.)

Are you tired of your breakfast? You probably eat the same thing every day just out of ease or necessity. Well it's about time you switch up your rout...

Instant oatmeal is the poor-man's oats -- it's a little heavy on the sugar and doesn't deliver the same health benefits that steel-cut oats do -- but ...