If you love fudgy, chocolatey brownies but hate the fuss of measuring every time you crave them—this homemade brownie mix is for you. It’s rich, simple to prepare, and stores beautifully in your pantry for up to 3 months . Just add a few wet ingredients and you’ll have an 8x8" pan of brownies ready to bake at a moment’s notice. This mix also makes a perfect homemade gift. Package it in a jar, tie on a tag with baking instructions, and boom—thoughtful and delicious! Pinterest Facebook Instagram Freshly baked chocolate brownies, perfectly sliced and displayed on a parchment-lined wooden surface, showcasing their gooey texture and rich, chocolaty aroma. Why You'll Love This Homemade Brownie Mix (Better Than a Box!) Better than a box  – Rich, fudgy, and full of deep chocolate flavor, this mix puts store-bought brownies to shame. Pantry-friendly  – Make it once, and you’ve got brownies on demand for the next three months. Simple ingredients  – No mystery additives, just the good stuff you probably already have in your kitchen. Perfect for gifting  – A jar of brownie mix tied with a ribbon and a handwritten tag? Instant homemade charm. Customizable  – Want nuts? More chocolate? A swirl of something fun? Go for it, this base is flexible and forgiving. Freshly baked brownies sit on a cutting board beside an open jar of homemade brownie mix, with eggs in the background ready for the next batch. Homemade Brownie Mix (Better Than a Box!) Ingredients: Brownie Mix Ingredients Makes about 3 batches (8x8” each) 3 cups granulated sugar 1 cup unsweetened cocoa powder 1½ cups all-purpose flour 1 teaspoon salt ¾ teaspoon baking powder 1 cup chocolate chips (optional, but encouraged!) To Prepare the Mix: In a large bowl, sift together the sugar, cocoa, flour, salt, and baking powder. Stir in chocolate chips, if using. Store in an airtight container or zip-top bag. Label with the date and use within 3 months. How to Make Brownies from the Mix When that chocolate craving hits, here’s all you need: Ingredients for One 8x8” Batch: 1¾ cups brownie mix ½ cup melted butter or  oil 2 large eggs 1 teaspoon vanilla extract Instructions: Preheat your oven to 350°F (175°C) . Grease or line an 8x8" baking pan with parchment paper. In a mixing bowl, combine 1¾ cups of brownie mix  with the melted butter, eggs, and vanilla. Stir until just smooth—don’t overmix! Pour the batter into your prepared pan and smooth the top. Bake at 350 for 20–25 minutes , or until a toothpick inserted near the centre comes out with a few moist crumbs. Let cool completely in the pan on a wire rack. Slice and enjoy!  Tips & Variations For extra richness:  Use melted butter instead of oil. Add-ins:  Fold in chopped nuts, caramel bits, or a swirl of peanut butter before baking. For gifting:  Spoon the mix into mason jars, decorate with fabric and ribbon, and include a tag with the wet ingredients + baking instructions. Rich chocolate brownie batter, sprinkled with chocolate chips, sits ready for baking next to a jar of brownie mix on a rustic kitchen counter. Why I Love This Mix I’ve kept a jar of this mix on my shelf for years. it ’s like having a secret weapon for last-minute guests, potlucks, or weeknight treats. If you give this a try, I’d love to hear how you liked it, leave a comment below or tag me on social media with your brownie creations!  Gifting Brownie Mix in a Jar Add 1¾ cups brownie mix  to a pint jar. Sprinkle ¼ cup chocolate chips  on top. Screw on the lid tightly. Attach a ribbon and a recipe tag: The Recipe: Did you try making this Homemade Brownie Mix? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

This Gingerbread Granola Recipe has been on repeat in our house lately, partly because it tastes like Christmas in a bowl, and partly because it’s one of those stupidly easy  recipes that makes you look way more put-together than you actually are. (My favorite kind.) It’s crunchy, warmly spiced, lightly sweetened, and perfect for gifting, snacking, or sprinkling over yogurt when you’re pretending to have your life together. And the best part? You probably already have everything you need in your pantry. Pinterest Facebook Instagram Why You’ll Love This Gingerbread Granola Tastes like gingerbread cookies … without actually baking cookies Wholesome + homemade Perfect for gifting  (jars of this + a ribbon = done) Fast - only 20 minutes in the oven Customizable  with your favorite nuts This is the kind of recipe you’ll want to make double of, one batch for you and one for everyone else you claimed  you were going to gift it to. Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Gingerbread Granola Recipe Ingredients You’ll Need 2 cups rolled oats 1 cup nuts (pecans, walnuts, cashews, or mix) ¼ cup melted coconut oil or butter ⅓ cup honey or maple syrup 1 tsp vanilla extract 3 tbsp molasses 2 tbsp water 2 tsp ground ginger 2 tsp cinnamon ½ tsp cloves ½ tsp nutmeg Instructions Preheat oven to 325°F (165°C)  and line a baking sheet with parchment. Mix oats, nuts, oil/butter, honey/maple, vanilla, molasses, and spices in a large bowl until well coated. Spread evenly on the baking sheet. Bake for 20 minutes , or until golden and fragrant. Cool completely, then break into clusters. Store airtight. Makes:  About 4 cups  of granola Print these cute tags on card stock to tie around your jar of granola to make the perfect gift! Tips for the Best Granola Don’t stir while baking  if you want big clusters. Let it cool completely  before breaking it apart — this is when it crisps up! Use parchment paper  to keep it from sticking. Add dried fruit after baking  if you want extra texture. The Recipe: Did you try making this Gingerbread granola? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something about baking bagels from scratch that just feels right when the weather cools down. The smell of warm pumpkin, cinnamon, and sourdough rising in the kitchen makes those chilly mornings a little cozier. These Pumpkin Sourdough Bagels  are chewy on the outside, soft and flavorful inside, and lightly sweetened with honey and pumpkin purée. They’re perfect for breakfast with a smear of cream cheese, or toasted with butter and cinnamon sugar. They also freeze beautifully, which makes them a great make ahead fall staple, one bake and you’ve got homemade bagels ready to toast all week long. Pinterest Facebook Instagram  Why You’ll Love This Recipe Uses real pumpkin purée  for a beautiful color and gentle flavor Naturally leavened with sourdough starter  (active or discard!) Spiced just enough for a cozy fall twist Soft, chewy texture, just like a good bagel should be Simple ingredients and a forgiving process Whether you’re new to sourdough or you’ve been baking for years, this recipe is easy to follow and gives you that perfect balance of homemade comfort and bakery-style texture. Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Pumpkin Sourdough Bagels Ingredients You’ll Need 150g sourdough starter (active or recently fed discard) 160g water 130g pumpkin purée 7g salt 21g honey 1 tsp cinnamon ¼ tsp nutmeg ⅛ tsp ground ginger 400–500g flour For Boiling 6 cups water 1–2 tbsp honey, brown sugar, or baking soda Instructions Mix the dough: In a large bowl or stand mixer, combine water, sourdough, pumpkin, salt, honey, and spices. Add 400g flour and mix for 5–7 minutes (or knead 10 minutes by hand). Add more flour as needed until dough isn’t sticky. Ferment: Transfer to an oiled bowl, cover, and rest at room temperature for 2 hours. Move to the fridge overnight (or up to 24 hours). Shape: Divide dough into 8 equal pieces (about 115g each). Roll into balls, poke a hole in the center, and stretch into bagel shapes. Rise: Cover with a towel and let rest 30 minutes. Boil: Preheat oven to 400°F (204°C) . Bring 6 cups of water and honey (or sugar/baking soda) to a gentle boil. Boil each bagel for 1 minute per side , 3–4 at a time. Bake: Transfer to parchment-lined sheet. Add toppings if desired. Bake 20–25 minutes , until golden brown.  Serving Ideas Toast with cream cheese and a sprinkle of cinnamon sugar. Make breakfast sandwiches with eggs and bacon. Spread with pumpkin butter for a double pumpkin treat. Freeze extras, they reheat beautifully in the toaster. There’s something so satisfying about making bagels from scratch, especially when they’re infused with pumpkin and spice. These Pumpkin Sourdough Bagels  are soft, chewy, and full of that cozy homemade flavor that makes fall mornings feel special. Whether you eat them fresh out of the oven or from the freezer weeks later, they’re a perfect way to start the day. The Recipe: Did you try making these Sourdough Pumpkin Bagels ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Fall is here, and with it comes all things cozy and comforting—sweaters, pumpkin spice, and of course, festive baking! One of my all-time favorite seasonal treats is the Pillsbury pumpkin sugar cookies. You know the ones: soft, buttery, and decorated with an adorable pumpkin design in the middle. While those pre-made cookies are convenient, nothing beats the taste and satisfaction of making your own from scratch. That’s why I’m excited to share this fun and festive copycat recipe for  Pillsbury Pumpkin Sugar Cookies  that you can make at home. Facebook Pinterest Instagram Why Make Them From Scratch? While the store-bought version is convenient, making these cookies from scratch gives you control over the ingredients. By using organic butter, cane sugar, and unbleached all-purpose flour, you can ensure a wholesome and delicious treat for your family. Plus, you can customize the color and size of your pumpkin design, and there’s something incredibly satisfying about creating something so pretty! Ingredients You’ll Need: 1 cup (226g) organic unsalted butter, softened 1 ½ cups (300g) organic cane sugar 1 egg 1 teaspoon vanilla extract ¼ teaspoon almond extract (optional for extra flavor) 2 ½ cups (315g) organic unbleached all-purpose flour 1 teaspoon baking powder ¾ teaspoon salt Orange and green food coloring (I used Watkins brand) Here is an idea of how I roll my pumpkin into the dough! Its adorable pumpkin design and deliciously soft texture have made it a seasonal favorite. But this year, why not try something new? Instead of reaching for a pre-made package, let’s recreate these cookies from scratch! Not only are they fun to make, but using simple, organic ingredients also brings a homemade charm that everyone will love. Ready to bake your way into fall? Let’s dive into this easy, festive recipe! The Recipe:

If fall had a flavor, this might be it. Soft, spiced, and a little nostalgic, these pumpkin spice marshmallows taste like autumn clouds you can toast, melt into cocoa, or gift in a pretty jar. I made mine with real marshmallow root , just like the old-fashioned versions were once made. It gives them a gentle earthy flavor and helps with that pillowy texture. But don’t worry, if you don’t have it, you can still make these and they’ll turn out beautifully! Pinterest Facebook Instagram Serving Ideas Drop one into your coffee or cocoa and let it melt like a pumpkin spice latte cloud. Roast over a fire for a fun fall twist on s’mores. Stack a few in a jar with twine for a simple, handmade gift. If you’ve never made homemade marshmallows before, this is a great recipe to start with. No corn syrup, no weird ingredients, just real food, real flavor, and a little pumpkin spice magic. Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Pumpkin Spice Marshmallows Ingredients You’ll Need 2 tbsp marshmallow root   (optional — see note below) 1 ¼ cups water, divided 1 ½ cups honey, maple syrup, or sugar 3 tbsp grass-fed gelatin 3 tbsp pumpkin purée 2 tsp pumpkin pie spice ¼ tsp salt 1 tsp vanilla extract Let’s Make It Make the tea (optional): Simmer marshmallow root in 1 cup water for 5 minutes. Strain and set aside (top up to 1 cup if needed). Prep the pan: Grease or line an 8×8” pan with parchment. Bloom the gelatin: Sprinkle gelatin over ¼ cup cool water in a mixing bowl. Let sit 5–10 minutes. Add pumpkin & spices: Stir in pumpkin purée, pumpkin spice, salt, and vanilla. Cook the syrup: In a saucepan, combine sweetener and marshmallow tea (or plain water). Boil until 240°F . Whip it up: With mixer on low, slowly pour syrup into the gelatin mixture. Beat on high until thick, fluffy, and tripled in volume (about 8–10 minutes). Set & cut: Spread into pan, smooth top, and let set 6–8 hours  (or overnight). Dust with arrowroot or powdered sugar and cut into squares.   The Recipe: Did you try making these Pumpkin Spice Marshmallows ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

This sourdough pizza dough is naturally leavened, soft, chewy, and has just the right amount of tang from the sourdough starter! This recipes makes 2 dough balls, and is freezer friendly. Pinterest Facebook Instagram . This is my favorite way to make pizza dough, its so easy, gut healthy, and delicious. If you have been wanting to dive into the world of sourdough, but bread feels to intimidating, try starting with this pizza dough! Once you get the hang of making homemade pizza, you will never want to order pizza again. Its so easy, customizable, and it freezes wonderfully. So go ahead and make a double batch and pop some in the freezer for you next pizza night. Sourdough Pizza Dough Ingredients: 400g bread flour 100g whole wheat flour 365g water (73% hydration) 175g active sourdough starter 20g olive oil 10g salt This is a high-hydration dough , which gives great texture but can be a bit sticky, add a bit more flour if needed. We are using the stretch & fold method to build structure.  Instructions: Mix Everything In a large mixing bowl. Flour Water Starter Salt Olive oil Mix by hand or with a spoon until a shaggy dough forms. Let it rest 10–15 minutes. Knead or Stretch & Fold Do 3–4 sets of stretch & folds  over 1.5–2 hours (every 30–45 min) Bulk Fermentation Cover and let rise at room temp (ideally 70–75°F / 21–24°C) for 4–6 hours Dough should rise in size and feel puffy Divide & Cold Proof (Optional but Recommended) Divide into 2 dough balls Optional: Place in lightly oiled containers, cover, and refrigerate for 12–48 hours for better flavor Bring to Room Temp Pull from fridge at least 1–2 hours before baking Shape & Bake Preheat oven to 500°F / 260°C  with a pizza stone or steel Gently stretch dough into a circle, add toppings Bake for 7–10 minutes  until crust is golden and bubbly   How to Freeze Sourdough Pizza Dough Freeze your dough after the bulk fermentation  (before or after cold proofing), once you've divided the dough into balls. Steps: Portion the Dough Divide into individual dough balls. Lightly oil each dough ball to prevent sticking. Wrap Wrap tightly in plastic wrap or place in a freezer-safe bag/container. Squeeze out as much air as possible. Freeze Freeze for up to 3 months . To Use Frozen Dough: Thaw in Fridge Place in fridge overnight (8–12 hours). Still wrapped, or in a covered bowl to prevent drying out. Bring to Room Temp Let rest on the counter for 1–2 hours  before shaping and baking. The Recipe: Did you try making Sourdough Pizza Dough? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

You know those Little Debbie oatmeal cream pies we all grew up with? These are the cozy, fall inspired version, soft, spiced, and made with real pumpkin. No corn syrup, no mystery ingredients, just good old-fashioned from-scratch baking that fills your kitchen with that “it’s finally fall” smell. Chewy oats, warm cinnamon and ginger, and vanilla buttercream in the middle make these cookies downright irresistible. Perfect with a mug of coffee, shared with friends, or served as a Thanksgiving dessert. Pinterest Facebook Instagram Why I Love These Cookies Fall is my favorite time on the homestead. The garden is winding down, leaves are turning gold, and there’s something so comforting about bringing the harvest inside. I love baking with pumpkin this time of year, it feels seasonal, cozy, and a little nostalgic. These oatmeal cream pie cookies are one of my favorite fall treats because they combine all the things I love: a soft, spiced cookie, chewy oats, and a simple, sweet filling that feels indulgent without being overly processed. Plus, they’re fun to make with the family, even the little helpers can scoop dough or stir up the buttercream! Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Pumpkin Oatmeal Cream Pie Cookies Ingredients You’ll Need Cookies 1 cup unsalted butter, softened 1 cup brown sugar, packed ¼ cup organic cane sugar 1 large egg ⅓ cup pumpkin purée 1 tsp vanilla extract 1 cup all-purpose flour ½ tsp baking soda ½ tsp salt 1 tbsp cinnamon 1½ tsp ginger ½ tsp allspice ¼ tsp cloves 3 cups rolled oats Filling ¾ cup unsalted butter, softened 1½ cups confectioners’ sugar 1 tsp vanilla Let’s Make It Preheat oven to 350°F (175°C) and line baking sheets with parchment. Cream butter and sugars; mix in egg, pumpkin, and vanilla. Whisk flour, baking soda, salt, and spices; stir into wet ingredients. Fold in oats. Scoop dough (2 tbsp each) onto sheets, 2 inches apart. Bake 10–12 min until edges are set. Cool completely. Beat filling ingredients until smooth; spread or pipe between cookies to sandwich.  Baking Tips & Hacks Softened Butter:  Using softened butter instead of melted gives the cookies a tender, slightly puffier texture, just right for sandwiching. Spice it Up:  I like to add a little extra cinnamon or ginger for that cozy, warm aroma. If you prefer mild spice, start with less and taste your batter. Oats:  Old-fashioned rolled oats give the perfect chew. Quick oats work too if you want a slightly softer texture. Quick Batch:  Since these don’t require chilling, you can mix up the dough, bake, and sandwich the cookies in about an hour, perfect for an impromptu afternoon treat. Creative Filling:  Feel free to add a pinch of cinnamon or even a touch of pumpkin spice to the buttercream for a seasonal twist. The Recipe: Did you try making these Pumpkin Oatmeal Cream Pie Cookies ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something magical about a Dutch Baby Pancake, the way it puffs up in the oven like a golden cloud, edges crisp, center tender, and just waiting for a sweet topping. It’s one of those breakfasts that feels fancy but is actually surprisingly simple to make, filling the house with buttery, comforting aromas. I love making this on weekends when I have a little extra time to linger in the kitchen. My favorite topping lately has been a homemade rhubarb compote — tart, sweet, and bright against the rich pancake. But you can use whatever fruit you have on hand, or just a sprinkle of powdered sugar and a drizzle of maple syrup. Pinterest Facebook Instagram Topping Ideas Rhubarb compote — tart and sweet Fresh berries with honey Sautéed apples with cinnamon and brown sugar Pear slices with ginger and maple syrup Banana with caramel drizzle Toasted nuts for crunch Powdered sugar Maple syrup or honey Yogurt or whipped cream Chocolate drizzle for a decadent twist Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Dutch Baby Pancake Ingredients You’ll Need 4 Tbsp salted butter ¾ cup all-purpose flour ¾ cup milk ½ tsp salt ¼ tsp baking powder 5 large eggs Optional Toppings:  Rhubarb compote, fresh berries, sautéed apples, powdered sugar, maple syrup, whipped cream, toasted nuts, or chocolate drizzle Let’s Make It Preheat oven to 450°F (230°C) . Place the butter in a cast iron skillet (10–12 inch works best) and put it in the oven to melt while you make the batter. In a bowl or blender, combine the flour, baking powder, salt, milk, and eggs until smooth and well-mixed. Carefully remove the hot pan from the oven and quickly pour the batter  over the melted butter. Bake for 20–25 minutes , until the pancake is puffed, golden brown, and set in the center. Remove from the oven, slice, and top with your favorite toppings. Serve immediately .   The Recipe: Did you try making this Dutch Baby Pancake ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

There’s something extra comforting about meals that don’t ask much of you. This soup is one of those, it comes together with almost no effort, yet tastes like you spent all day in the kitchen. A little chopping, a stir, and the slow cooker does the rest. By evening, the house smells like ginger and curry, and the butternut squash has turned buttery-soft. It’s the kind of meal that warms you through without feeling heavy, rich from the coconut milk, but balanced by those deep, golden spices. Pinterest Facebook Instagram There’s something about fall that makes soup taste better. Maybe it’s the cool mornings, the fading garden, or the way the house smells when something’s been simmering slow all afternoon. Whatever it is, this Crock Pot Curried Butternut Squash Soup is my favorite way to welcome the season. Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Crock Pot Curried Butternut Squash Soup Ingredients You’ll Need 1 medium butternut squash, peeled, seeded and chopped 2 tablespoons fresh ginger, roughly chopped. (Or dried ginger) 3 cloves garlic, minced 1 yellow onion, chopped 1 tablespoon curry powder 1 teaspoon cumin 1 teaspoon coriander 1 teaspoon turmeric Salt and pepper, to taste 1 (15 oz) can coconut milk 2 cups chicken or vegetable broth (plus more if needed Let’s Make It Add everything to the crock pot . Place the chopped squash, onion, garlic, ginger, and all the spices in your slow cooker. Add a good pinch of salt and pepper. Pour in the coconut milk and broth, then stir to combine. Cook until tender. Cover and cook on low for 6–8 hours  or high for 3–4 hours , until the squash is very soft. Blend until smooth. Use an immersion blender to puree the soup directly in the crock pot until creamy. (Or carefully blend in batches using a countertop blender.) Adjust seasoning. Taste and add more salt, pepper, or broth if you’d like a thinner consistency. Serve warm. Ladle into bowls and finish with a swirl of coconut milk, a sprinkle of chili flakes, or a few toasted pumpkin seeds for a touch of crunch.   The Recipe: Did you try making this Crock Pot Curried Butternut Squash Soup ? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!

Cozy Up with Creamy Chicken Soup and Fluffy Dumplings. As the weather cools and the days get shorter, there’s nothing more comforting than a warm bowl of creamy chicken soup topped with fluffy dumplings. This classic combination is perfect for a cozy family dinner or a special weekend meal. Growing up, chicken and dumplings was a meal I always looked forward to. The soft and fluffy dumplings are truly a treat—it’s like a delectable pillow simmered directly in the soup! With its fluffy dumplings, tender shredded chicken, and a rich, creamy broth, this simple chicken and dumplings recipe is sure to have you and your entire family rushing to the dinner table! This post may contain affiliate links. Read our disclaimer . Facebook Instagram Pinterest Variations and Tips Vegetable Additions:  Feel free to add other vegetables such as potatoes, green beans, corn to the soup Herb Variations:  Experiment with different herbs like rosemary or sage to change the flavor profile of the soup. Gluten-Free Option:  Substitute the flour in the dumpling recipe with a gluten-free baking mix. Dumpling Texture:  For denser dumplings, use a bit less milk; for lighter dumplings, add more milk. Storage:  I recommend storing the soup and dumplings separately. If stored together, the dumplings absorb the extra liquid and become mushy. Store in the fridge for up to 4 days. Gluten free : To thicken the soup, use cornstarch instead of flour. Before adding the dumplings, whisk 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup. For the dumplings, try substituting a 1:1 gluten free blend for the flour. The Recipe:

This no knead bread recipe is SO easy you will certainly Impress your family & yourself with this no knead bread. Bakery quality without the bakery price, only 5 ingredients, no mixer or bread machine needed! This post may contain affiliate links. Read our disclaimer Ingredients breakdown Salt:  Makes your bread flavorful, helps tighten the gluten structure in bread, and stops your dough from rising to fast. Yeast :  Active dry yeast & Instant yeast are my top choices for this no knead bread recipe. Yeast releases carbon dioxide that makes bread rise, giving it that light spongey texture! Sugar:  Activates the yeast, and helps contribute to the browning of your loaf. Sugar keeps moisture in the finished product which makes your bread stay fresh longer. Because it’s scratch made and not filled with preservatives like store bought bread! Water:  Make sure to use warm water, it should feel warm to the touch. Never use hot water, it will kill the yeast. Into a bowl, add your flour, salt, yeast, and sugar and mix. Next add your water, mix everything until it just comes together. Its a no knead dough… so dont knead it! Although It will look like a sticky and shaggy dough don’t add more flour or water, trust me!  Cover with plastic wrap and a towel, and let rise on the counter or somewhere warm for 12-18 hours. Once it has risen, scrape your dough out and set it on a lightly floured surface. Without over kneading, shape your dough into a nice round loaf, pinching the bottom to keep it round with a smooth top. Set your round loaf onto a piece of parchment paper and back into the bowl, cover and let rise for and additional 30 minutes. Preheat your oven. Once your oven is preheated your loaf with parchment into your Dutch oven , bake for 30 minutes covered. After 30 minutes take the lid off your Dutch oven to start browning your loaf. Uncovered baking time depends on your oven, and how soft OR crusty you like your bread. I do 10 minutes uncovered. Try 7 minutes uncovered for a softer crust, just keep an eye on it! Add anything you’d like, get creative and have fun with it! A few of our favorites are; jalapeño & cheese, cinnamon raisin, and roasted garlic. You can add any dried fruit, chopped nuts or herbs work well too. When adding mix-ins to your dough, I recommend adding them into the flour mixture so they equally distribute. This also helps avoid over working your dough, which can make it tough and chewy, instead of soft and fluffy! The Recipe:

There’s something so comforting about a big bowl of baked oatmeal on a crisp fall morning. Oats are hearty, filling, and give you that cozy, warm feeling right from the first bite. This Pumpkin Baked Oatmeal with Pecans & Chocolate Chips takes those simple oats and turns them into a sweet, spiced breakfast that feels like dessert but still keeps you full and fueled. With chocolate chips, pecans, and a touch of maple syrup, it’s the ultimate easy, all-in-one breakfast for busy mornings. Pinterest Facebook Instagram I harvested so many pumpkins from my garden this year, I honestly didn’t know what to do with them all! My kitchen is basically full of fall vibes right now. There’s just something so satisfying about taking a pumpkin straight from the garden and turning it into something delicious, whether it’s baked oatmeal, pumpkin pudding, roasted seeds, or a simple pumpkin pie. I love that homegrown pumpkins can show up in so many ways and make everyday meals feel extra cozy. This harvest has me feeling grateful, inspired, and ready to eat all the pumpkin things. Amazon Affiliate Disclaimer:  Some of the links on this blog are affiliate links. This means that if you click on a link and make a purchase, I may earn a small commission at no cost to you. Your support helps me keep creating content and sharing recipes, tips, and ideas. Thank you! Pumpkin Pie Baked Oatmeal Ingredients You’ll Need 2 cups old-fashioned rolled oats 1 teaspoon baking powder 2 teaspoons pumpkin pie spice ½ teaspoon salt 1 ¼ cups milk 1 cup pumpkin puree ¼ cup maple syrup (about 78 g) 2 large eggs 1/3 cup maple syrup, honey, or brown sugar 2 teaspoons pure vanilla extract ½ cup chocolate chips (optional) ¼ cup chopped pecans (optional, plus extra for topping) Let’s Make It Preheat oven to 350°F (175°C) and lightly spray a 9×9-inch baking dish with nonstick spray. Add all ingredients  — oats, pumpkin purée, milk, eggs, maple syrup, vanilla, baking powder, pumpkin pie spice, salt, chocolate chips, and pecans, directly into a large mixing bowl. Stir until fully combined. Pour the mixture into the prepared baking dish and sprinkle with extra pecans on top. Bake 25–30 minutes, until the edges are golden and the center is set. Serve warm, optionally drizzled with maple syrup or topped with more pecans.   The Recipe: Did you try making this Pumpkin Baked Oatmeal with Pecans & Chocolate Chips? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!