Whole Grain Recipes

recipes

Snacks and Desserts

  • Karen Mansur, Oldways and the Whole Grains Council
    This recipe is my favorite cookie recipe and could be referred to as a "kitchen sink" cookie because of all of the ingredients.  Hope you like it!
  • Sargent Choice Nutrition Center
    This classic cookie recipe came from a love of the Original Tollhouse Chocolate Chip Cookie, which most people are familiar with and love. Here, it's been modified to make it whole grain and heart-healthy, but still delicious!
  • Barley Chocolate Chip and Walnut Cookies
    Shiloh Farms
    All the goodness of your favorite chocolate chip cookie with a twist: barley flour instead of wheat.
  • Brown Rice Apple Crisp
    Mahatma Rice / Riviana Foods
    Traditionally, fruit crisps are made with oats alone, but nothing says other whole grains can't join the party. Cook some extra rice at dinner tonight, and you'll have a shortcut for tomorrow's dessert. Two whole grains are better than one!
  • Sesame-Millet Crackers
    Kathryn Conrad
    Most of us never think of making our own crackers but it's surprisingly simple. Store in an airtight container, to retain the crisp crunchiness.
  • On-the-Fence Brownies
    The King Arthur Flour Company
    Fudgy, cakey, fudgy, cakey . . . can’t make up your mind? These brownies combine the best of both worlds—the fudge brownie’s ultramoist texture, and the nice rise of a cake brownie.
  • Whole Grain Berry Cake
    King Arthur Flour and Cynthia Harriman
    The King Arthur Flour Company shared this wonderful cake recipe with us. They served it as a trifle, using vanilla yogurt, but we used firmer Greek yogurt, to create a dessert inspired by strawberry shortcake, using mixed raspberries and blackberries from the back yard.
  • Photo courtesy of Ivonne from Cream Puffs in Venice
    Lorna Sass
    Here is a crunchy topping made by popping amaranth and tossing it with pumpkin seeds and spices. It’s great scattered on stews and green salads. Choose a heavy-bottomed pot about 4 inches deep to prevent the popping amaranth from going AWOL.
  • Brown Sugar Ice Cream
    Chef Jennifer Iserloh
    I'm always on the hunt to find ways to use leftovers. This is the perfect way to treat your family to a frozen dessert and pump up the servings of whole grains at the same time.
  • Arzu Oatmeal Cookies
    Kim Wirth, RN, BSN
    Craving old fashioned Oatmeal Raisin cookies? Try these gluten-free, nut-free, dairy free, cookies, with both egg-free and soy-free options. Perfect as an after school snack, these crunchy, slightly sweet cookies are packed with the added nutrition of quinoa. Look for them to become a new family favorite.
  • General Mills
    Give the gift of a homemade snack mix. This one may be the “berry” best you’ll make!
  • Thanksgiving Muffins
    King Arthur Flour Company
    What better way to start Thanksgiving Day than with easy, oven-fresh muffins? These moist, deep-gold pumpkin muffins can be ready in under an hour, with a minimum of effort. Generously studded with cranberries and cinnamon bits, they're a wonderful salute to Thanksgiving's favorite flavors.
  • Peach Melba Jelly Roll
    The King Arthur Flour Company
    The buttermilk and oil in the recipe create a tender cake that won’t crack when it’s rolled up. For a quicker, more traditional dessert, use only the raspberry jam inside before powdering the top with confectioners’ sugar.
  • Coconut Almond Granola Bars
    WholeGrainGourmet.com
    This nutty, crunchy, multigrain granola bar is packed with nutrients and sweetened only with honey.  The coconut flavor is intensified by the use of coconut oil, which research now shows may have health advantages over other saturated fats.
  • Strawberry Barley Scones
    Kim Boyce
    Barley flour has a distinctly sweet, creamy quality that tastes great with fruit. This recipe sandwiches a generous smear of jam between two disks of dough. When the scone bakes, the jam thickens, even caramelizing a little around the edges. The moist dough and the small, irregular bits of butter are responsible for these tender scones.
  • Grahams
    Kim Boyce
    Nothing gets a four-year-old's attention quite as quickly as the mention of graham crackers, or “grahams,” as they’re called at my daughter’s nursery school. Named after Reverend Sylvester Graham, the man who first championed graham flour, these cookies are made with a blend of graham flour (coarsely ground whole wheat), teff flour, and all-purpose flour, for just the right crispness.
  • Sour Cream Muffins
    The King Arthur Flour Company
    This is the most dependable, most versatile whole grain muffin recipe we know. The batter is a little on the stiff side, the better to hold together when juicy berries and fruits are stirred in, yet the muffins themselves are very tender. Toppings can range from simple, such as coarse sugar or cinnamon-sugar, to stunning, such as streusel.
  • Sorghum Pie Crust
    Twin Valley Mills
    You can use this easy-to-make gluten-free pie crust in any of your favorite pie recipes.
  • Pain d'Epices from France
    Cynthia Harriman
    In France, this kind of spice bread or cake is often called a couque. Traditionally, the rye flour and honey were allowed to ferment for as much as a month before the other ingredients were added and it was baked.
  • Oatmeal Biscuit Shortcakes with Fruit Compote
    Chef Art Smith and The Quaker Oats Company
    You can serve these shortcakes with fresh raspberries or strawberries in place of the fruit compote.
  • GF Chocolate Chip Cookies
    Twin Valley Mills
    Chocolate chip cookies are a classic. If you've been eating gluten-free and missing them, you'll be happy to try this recipe.
  • Black Forest Cake
    The King Arthur Flour Company
    This cake is a powerful magnet for lovers of chocolate and cherries. The cheery cherries and chocolate curls sitting on top signal the flavor delights beneath. Whole wheat pastry flour blends with unsweetened cocoa to create a rich, tender cake layer that’s infused with cherry flavor and filled with bright and snappy cherry pie filling.
  • Leslie Cerier
    Tasting mildly like chocolate, teff flour has plenty of natural sweetness and blends well with nuts and chocolate. These cookies, a classic combination of peanut butter and chocolate, are delightful treats.
  • Power-boosting oatmeal cookies
    Chef Art Smith and The Quaker Oats Company
    Try using all whole wheat flour for even more power in these delicious chewy cookies.
  • Whole Grain Corn Muffins
    Bob's Red Mill
    There's no better way to celebrate the beginning of autumn than enjoying some delicious whole grain corn muffins.
  • Pumpkin Pie
    Cynthia Harriman, Oldways and the Whole Grains Council
    This easy pumpkin pie recipe has a great whole wheat crust you can use with any other pie, and a light and lovely filling that would be a shame to enjoy only once a year at Thanksgiving.
  • Oatmeal Fruit Smoothies
    German Lam
    Oatmeal is a versatile grain, but drinking oatmeal? Yup. Cook up a batch of quick oats with cranberries, honey, apples and cinnamon. Let it cool completely. Then add to a blender with yogurt, milk and bananas. Calcium, fiber, vitamin C-rich cranberries, potassium - it's all in here. Drink a glass for breakfast, lunch or a snack. It's all good!
  • Ginger Pear Oat Smoothie
    Chef Art Smith and The Quaker Oats Company
    Bump up the nutrition in your smoothie and add a delightful creaminess – with the surprise addition of oatmeal!
  • Leslie Cerier
    Millet is a naturally sweet grain, and after cooking it sets up and is sliceable. My daughter Emily loved this healthful and easy cake as a child and still does 20 years later.
  • Cynthia Harriman, Oldways and the Whole Grains Council
    This pie has no crust, so it’s quick and healthy. Mix it by hand with a large spoon, so the apples don’t get crushed.
  • Alison St. Sure, Attune Foods
    Mix up a batch of these crispy, chewy treats with the kids today!  The simple formulation of 4-4-4 can be divided to 2-2-2 for a small batch or multiplied for a larger batch.
  • Molasses Sorghum Cookies
    Sara Baer-Sinnott
    You'll be surprised at how smooth and creamy your cookie dough becomes when you make molasses cookies with sorghum flour. Plus, they're gluten free.
  • Art's High-Powered Snack Mix
    Chef Art Smith and The Quaker Oats Company
    Keep a small bag of this crunchy snack mix in your bag, and you'll never raid the candy machine again!
  • Blonde Brownies
    Heartland Brands
    Mmmmm, brownies! Butterscotch chips and brown sugar are an irresistable pairing, and granola keeps it all together without making the finished brownies too dry or crumbly. Need we say more?
  • Chocolate–Chocolate Chip Waffles
    The King Arthur Flour Company
    These decadent dessert waffles are so light and crispy it’s hard to believe they’re made with sourdough and whole wheat. We love the waffles with heaps of whipped cream and fresh raspberries, but try them with your favorite chocolate accoutrements: coffee ice cream, hot fudge, brandied cherries—in fact, what doesn’t go with chocolate?
  • GF Apple Crisp
    Twin Valley Mills
    In autumn, a warm apple crisp makes a great dessert. Top with ice cream or a dollop of whipped cream, if you'd like.
  • Cornshuckin Pound Cake
    House-Autry Mills
    This mouthwatering pound cake will be the talk of the town, and you don't even have to work hard to make it! It takes just 15 minutes of easy preparation, and then you can kick back and let it bake for 90 minutes.
  • Jasmine McNelly, Moody's Diner
    A good old fashioned classic, Indian Pudding is perfect for cold weather get-togethers.  Invite the neighbors over, as this recipe makes enough for a crowd!
  • Sun Valley Rice
    A super-easy dessert, using left-over cooked sprouted brown rice. Instead of raisins, try other dried fruits, or make it plain (as shown) and top with your favorite fresh fruit.
  • Amaranth-Ginger Muffins
    Carol Fenster
    The spicy bite of crystallized ginger pairs perfectly with the faintly peppery taste of amaranth in these gluten-free muffins. For the best results when making gluten-free breads and muffins, start with a blend of flours and starches like the mix of amaranth flour, potato starch, and tapioca flour suggested in this recipe.
  • Multigrain Energy Bars
    WholeGrainGourmet.com
    This bar is packed with whole grains and sweetened only with honey and naturally-occurring fruit sugars. The smooth flavor balance of peanuts, almonds, mildly tart fruit, and toasted oats isn't overly sweet, but is sweet enough for a child to enjoy.
  • Buckwheat Pumpkin Muffins with Molasses-Cinnamon Glaze
    Carol Fenster
    Cream of Buckwheat hot cereal is a wonderful staple to have in your kitchen pantry because it makes very quick hot cereal on a cold morning. You can also grind it into flour with a little coffee or spice grinder and use it in baking.
  • Missy Chase Lapine, for Uncle Ben's
    Your kids will enjoy the chocolate and cherry flavors, but you'll appreciate the goodness of whole grain rice, paired with plenty of milk protein, in this delicious chocolate-cherry rice pudding.
  • Cherry Chocolate Chip Cookies
    Chef Jennifer Iserloh
    These treats made with whole grain flour have a nutty, rich taste that people expect from a home baked cookie. I added dried cherries for a twist but these cookies are just as good as a classic chocolate chip.

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