If you’ve never had lemon in your granola before, this is your sign to try it. This lemon honey granola is fresh, lightly sweet, and perfectly crisp with just the right balance of citrus and warmth. It’s one of those recipes that feels a little special but is made with the simplest pantry ingredients. The lemon zest gives it a bright, almost sunny flavor, while the honey adds that natural sweetness and helps create those golden clusters. It’s the kind of granola that makes plain yogurt feel like a treat and turns a quick breakfast into something you actually look forward to. Pinterest Facebook Instagram Why You’ll Love This Lemon Honey Granola Light, fresh lemon flavor (not overpowering) Naturally sweetened with honey Crispy clusters with simple ingredients Easy to customize with what you have Perfect for breakfast, snacks, or topping 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! Lemon Honey Granola Recipe Makes:  About 4 cups  of granola Ingredients You’ll Need 2 cups oats 1 cup nuts (pecans, almonds, or your favorite) 1/2 cup shredded coconut ¼ cup coconut oil or butter, melted ⅓ cup honey 2 tbsp sugar Zest of 2 lemons Juice of 1 lemon 1 tsp vanilla Instructions Preheat your oven to 325°F (160°C)  and line a baking sheet with parchment paper. In a large bowl, add the oats and nuts; Pour in the melted coconut oil (or butter), honey, sugar, lemon zest, lemon juice, and vanilla. Stir everything together until the oats are fully coated. Spread the mixture onto your prepared baking sheet. Press it down slightly if you want those bigger clusters. Bake for 20–25 minutes , until lightly golden. Let the granola cool on the pan without stirring, this is the secret to getting those crunchy clusters. Dont worry if it seems wet coming out of the oven, it will harden as it cools. 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 Lemon Honey 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!

If you’re a fan of carrot cake (and let’s be honest, who isn’t?), then you’re going to love these Carrot Cake Oatmeal Cookie Sandwiches. They take everything you adore about classic carrot cake, the sweet spice, the hearty carrots, the creamy frosting, and tuck it into a soft, chewy oatmeal cookie. Sandwich two of those together? It’s basically carrot cake heaven, to-go. Pinterest Facebook Instagram Updated March 2026 with improved recipe and tips Why You’ll Love This Recipe Soft and chewy (not cakey!) Packed with cozy carrot cake flavor Simple pantry ingredients Perfect make-ahead treat Easy to customize with raisins or nuts They’re like a cross between a classic oatmeal cream pie and a slice of homemade carrot cake. You still get that hearty chew from the oats, but the shredded carrot melts right in, adding moisture and a subtle sweetness that makes these cookies incredibly soft without being cakey. Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting Ingredients: Yield:  24 cookies (12 cookie sandwiches) Cookies 1 cup softened butter 1 cup brown sugar ¼ cup cane sugar 1 egg ½ cup shredded carrot 1 tsp vanilla 1 cup flour ½ tsp baking soda ½ tsp salt 1 tbsp cinnamon 1½ tsp ginger ½ tsp nutmeg ¼ tsp clove 3 cups oats Filling (Optional but highly recommended) ½ cup cream cheese, softened ¼ cup butter, softened 1½–2 cups powdered sugar 1 tsp vanilla Directions: In a large bowl, cream together the butter, brown sugar, and cane sugar until light and fluffy. Add in the egg and vanilla, mixing until smooth. Stir in the shredded carrot. In a separate bowl, whisk together the flour, baking soda, salt, and all spices. Add the dry ingredients to the wet, then mix in the oats until fully combined. Preheat oven to 350°F (175°C). Scoop dough by the tablespoon onto a lined baking sheet and gently flatten slightly (this helps keep them thinner for sandwiching). Bake for 10–12 minutes, just until the edges are set but centers are still soft. Let cool completely. Cream Cheese Filling Beat together cream cheese and butter until smooth. Add vanilla, then slowly mix in powdered sugar until thick and spreadable. Spread or pipe filling onto the flat side of one cookie and sandwich with another. Helpful Notes for Success Gluten-Free Option: Use a 1:1 gluten-free flour blend (with xanthan gum) in place of all-purpose flour. Make sure your oats are certified gluten-free too. Vegan Option: Replace eggs with flax eggs: 2 tbsp ground flaxseed + 6 tbsp water. Let sit 5–10 minutes to gel. Use dairy-free cream cheese and plant-based butter for the frosting. Storage: Store assembled cookie sandwiches in the fridge (airtight container) for up to 4–5 days. Freeze unassembled cookies and frosting separately for up to 1 month. Assemble after thawing. The Recipe: Did you try making these Carrot Cake Oatmeal Cookie Sandwiches with Cream Cheese Frosting? 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!

If you love homemade bread that’s wholesome yet soft and slightly sweet, this Honey Oat Whole Wheat Bread  is the perfect loaf. Made with mostly whole wheat flour, oats, and naturally sweetened with honey, this bread has a hearty texture while still being tender enough for sandwiches, toast, or simply enjoying warm with butter. This recipe is simple, beginner-friendly, and works with either instant yeast or active dry yeast . The oats add a subtle nutty flavor, while honey balances the earthy whole wheat with a gentle sweetness. Whether you’re baking your first loaf or adding a new staple to your weekly routine, this recipe delivers a reliable, delicious homemade bread every time. Pinterest Instagram Facebook Etsy Why You’ll Love This Recipe Soft but hearty   Lightly sweet  thanks to the honey Beginner-friendly   Great for sandwiches, toast, or breakfast Works with instant or active dry yeast  Honey Oat Whole Wheat Bread Ingredients 2 ¾ cups whole wheat flour ¼ cup all-purpose flour ¼ cup rolled oats 2 ¼ tsp yeast  (instant or active dry — see notes below) 4 tbsp honey 2 tbsp melted butter 1 tsp salt 1 1/4 cups warm water  (about 105–110°F / 40–43°C) Optional: Extra oats for topping Instructions 1. Activate the Yeast (Active Dry Only) If using active dry yeast , stir the yeast and honey into the warm water. Let sit for 5–10 minutes until foamy . If using instant yeast , skip this step. 2. Mix the Dough In a large bowl or stand mixer combine: whole wheat flour all-purpose flour rolled oats yeast (only if using instant) salt Add: warm water (or yeast mixture) honey melted butter Mix until a rough dough forms. 3. Knead Knead the dough for 8–10 minutes by hand  or with a stand mixer  until the dough becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky . Add a tablespoon of flour if needed. 4. First Rise Place the dough in a lightly greased bowl and cover. Let rise in a warm place for 60–90 minutes , or until doubled in size. 5. Shape the Loaf Punch down the dough and shape it into a loaf. Optional: Brush the top lightly with water and roll in around extra oats . Place it into a greased 9×5 inch loaf pan . 6. Second Rise Cover loosely and let rise for 30–45 minutes , until the dough rises about 1 inch above the pan . 7. Bake Bake in a 350°F (175°C) oven  for 30–35 minutes . The loaf should be golden brown  and sound hollow when tapped. Internal temperature should reach 190–200°F (88–93°C) . 8. Cool Remove from the pan and cool on a rack for at least 1 hour  before slicing. Cutting too early can make the crumb gummy. Tips for Perfect Whole Wheat Bread 1. Don’t add too much flour Whole wheat flour absorbs more moisture, so the dough should stay slightly soft. 2. Use fresh yeast Old yeast can prevent proper rising. 3. Warm but not hot water Water that’s too hot can kill the yeast. 4. Let it cool fully This allows the crumb to set properly. Instant Yeast vs Active Dry Yeast This recipe works with either type of yeast . If Using Instant Yeast Instant yeast can be mixed directly into the dry ingredients . If Using Active Dry Yeast Active dry yeast should be dissolved in warm water with the honey first  and allowed to sit for 5–10 minutes until foamy  before adding the remaining ingredients. Both methods produce the same delicious loaf. The Recipe: Did you try making these Whole Wheat Honey Oat Bread ? 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!

Carrot Cake…For Breakfast! If you’ve ever wished carrot cake could be a morning thing, today’s your lucky day. This Carrot Cake Baked Oatmeal  is cozy, comforting, and sweet enough to feel like dessert, but wholesome enough to start your day with. Think warm spices, tender oats, and just the right touch of maple sweetness. Bonus: you can toss in nuts, raisins, or coconut if you like a little extra texture. Pinterest Instagram Facebook Etsy Why You’ll Love This Recipe Tastes like carrot cake for breakfast Easy to make ahead and reheat all week Customize with nuts, raisins, or coconut Warm, cozy, and comforting in every bite  Carrot Cake Baked Oatmeal Ingredients Dry Ingredients 2 cups old-fashioned rolled oats 1 teaspoon baking powder 2 teaspoons cinnamon ½ teaspoon nutmeg ¼ teaspoon ginger ½ teaspoon salt Wet Ingredients 1¼ – 1½ cups milk (adjust for consistency) 1 cup finely grated carrot ½ cup unsweetened applesauce ½ cup maple syrup (or 1/2 cup brown sugar) 2 large eggs 2 teaspoons vanilla extract Optional: ¼ cup chopped pecans or walnuts ¼ cup raisins 2–3 tablespoons shredded coconut Cream Cheese Drizzle 2 oz cream cheese, softened 2–3 tablespoons powdered sugar or maple syrup 1–2 teaspoons milk ½ teaspoon vanilla extract Instructions Preheat oven to 350°F and grease an 8×8 pan. In a large bowl, add all ingredients  (dry + wet) except optional drizzle and nuts on top. Stir until just combined. Fold in any optional add-ins. Pour mixture into prepared pan and sprinkle extra nuts on top if desired. Bake 35–40 minutes, until set in the center. Let cool slightly. For the drizzle: whisk cream cheese, sweetener, milk, and vanilla until pourable, then drizzle over cooled baked oatmeal. Tips & Variations Make it dairy-free:  Use almond or oat milk and a non-dairy cream cheese for the drizzle. Sweeten to taste:  If you like it less sweet, reduce the maple syrup slightly—carrots add natural sweetness too! Add texture:  Toasted nuts or coconut on top give a little crunch that pairs perfectly with the soft baked oats. Storage:  Keeps in the fridge for up to 5 days and reheats beautifully for an easy breakfast. This baked oatmeal is perfect for a lazy weekend breakfast, a grab-and-go weekday option, or even an after-school snack. I love making a big pan on Sunday morning, letting it cool, and then having it ready for breakfasts all week. It’s a little piece of carrot cake magic that lasts longer than a slice from the bakery! The Recipe: Did you try making these Carrot Cake Baked Oatmeal   ? 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!

Sourdough bread is a time-honored delight, crafted through the alchemy of flour, water, and wild yeast. Characterized by a tangy flavor and a chewy texture, this artisanal bread boasts a golden-brown crust and an airy, hole-studded crumb. Facebook Pinterest Instagram Etsy What sets sourdough apart is its reliance on a natural fermentation process, where a live culture of wild yeast and lactobacilli transforms the dough. From the satisfying crackle of its crust to the nuanced aroma that fills the kitchen, each loaf tells a tale of patience, craftsmanship, and the artistry of traditional breadmaking. Try making a starter from scratch, or get a jump start and order my dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Order My Sourdough Starter . How to Make Sourdough Bread: There are 5 simple steps to making sourdough bread. Step 1, mix the Dough:  This is simply mixing your water, sourdough starter, salt and flour in bowl, mixing into a shaggy dough. Step 2, stretch and folds and bulk fermentation: You will complete 4 sets of stretch and folds during your bulk fermentation period. Each stretch and fold will be 30 minutes apart. With each set of stretch and folds, you work the gluten to strengthen the bread dough. Step 3, final rise: After the final set of stretch and folds, let the dough ferment for 3-6 hours in a warm spot. It should rise about 30-50% but not double in size. Just watch the dough more than the clock. Before putting it in the fridge, it should: Rise about 30-50% Look puffy with bubbles, Feel jiggly and lighter. Step 4, cold ferment the dough:  With this recipe you’ll cold ferment the dough in the fridge, ideally for 24 to 48 hours. This slows the fermentation down, and creates the wonderful sour tase. Step 5, scoring & baking:  After the dough has cold fermented, you’ll turn it out onto a piece of parchment paper, dust with flour, deeply score it; then transfer it to a COLD Dutch o ven . Ingredients: Flour Water Salt Optional: You can add anything you would like! Garlic, herbs, cinnamon, raisins, cheese, jalapenos. The best part about making bread yourself?  It’s 100% natural.  There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. This post may contain affiliate links. Read our disclaimer . Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. The Recipe:

If you’re a fan of the rustic charm and wholesome flavor of sourdough bread, then you’re in for a treat with this Honey Oat Sourdough Bread recipe. Combining the natural tang of sourdough with the sweetness of honey and the hearty texture of oats, this bread is perfect for both savory and sweet pairings. Follow along as we guide you through the process of making this delightful loaf from scratch. Instagram Pinterest Facebook Etsy What sets sourdough apart is its reliance on a natural fermentation process, where a live culture of wild yeast and lactobacilli transforms the dough. From the satisfying crackle of its crust to the nuanced aroma that fills the kitchen, each loaf tells a tale of patience, craftsmanship, and the artistry of traditional breadmaking. Try making a starter from scratch, or get a jump start and order my  dried starter ! Simple instructions for rehydrating, ready to bake with in just a few days! Order Sourdough Starter Sourdough Benefits Why is sourdough bread good for you?  Sourdough breads are fermented breads made with wild yeast. The fermentation process helps digestibility and nutrients absorption more than regular bread can. Sourdough Lowers blood sugar levels:  One of the benefits of sourdough bread is that it helps keep blood sugar levels more stable than your basic white bread. The bacteria in the sourdough starter alter the structure of the bread molecules, making the body absorb them slower and lowering the bread’s glycemic index. This means that insulin levels will not spike as high after eating sourdough bread. Honey Oat Sourdough Bread Ingredients: 425g bread flour 50g whole wheat flour 350g water 100g active starter 10g salt 25g honey 25g oats Mixing Dough : In a large bowl, combine the water and active starter.Add honey, oats, bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms.Let the dough rest for 30 minutes. (Don’t worry if it looks dry.) Stretch and Fold: Perform 4 sets of stretch and folds, one round every 30 minutes.To stretch and fold, with slightly wet fingertips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Rotate the bowl 1/4 turn and repeat. Continue until you complete a full circle. Bulk Fermentation: After the final set of stretch and folds, let the dough ferment for 3-6 hours in a warm spot. It should rise about 30-50% but not double in size. Just watch the dough more than the clock. Before putting it in the fridge, it should: Rise about 30-50% Look puffy with bubbles, Feel jiggly and lighter. Shaping: Gently stretch the dough into a rectangle and fold it back onto itself like a book to create tension.Form the dough into a round loaf, pinching the bottom together.Wet the top of the loaf and roll it in oats.Proofing: Place the shaped loaf seam side up into a floured banneton or a towel-lined bowl dusted with flour.Cover and refrigerate for 24-48 hours for cold fermentation. Baking: Preheat your oven to 450°F with a Dutch oven inside.Take the dough out of the fridge and flip it onto a piece of parchment paper.Dust the top of the loaf with flour and score it deeply.Place the loaf with parchment into the Dutch oven. Add a few ice cubes to create steam.Cover with the lid and bake for 50 minutes.Remove the lid and bake for another 5-10 minutes to brown the crust to your liking.The bread is done when it reaches an internal temperature of 200°F or above. Cooling: Let the bread cool fully before slicing.Enjoy your homemade honey oat sourdough bread! The Recipe:

English muffins are one of those things many people assume are complicated to make, but they’re actually surprisingly simple. No oven required, no fancy shaping, and just a handful of basic ingredients. These homemade English muffins cook right on the stovetop and turn out soft inside with that classic lightly crisp, golden crust. Split them open and you’ll find those beautiful little nooks and crannies that are perfect for melting butter, jam, or honey. Once you make them from scratch, it’s hard to go back to the packaged ones. And the best part? You probably already have everything you need in your kitchen. Pinterest Instagram Facebook Etsy Why You’ll Love This Recipe This Homemade English Muffin Recipe is so easy, you will be amazed at how good they are! • Made with simple pantry ingredients • Cooked on the stovetop, no oven needed • Soft, fluffy texture with classic nooks and crannies • Perfect for breakfast sandwiches • Freezer friendly These are wonderful fresh, but they’re even better the next day toasted with butter. Homemade English Muffin Recipe Ingredients ½ cup milk ¾ cup warm water 1 tsp honey or sugar 1 tsp instant yeast 2 tbsp melted butter 2¼ cups all-purpose flour 1 tsp salt Cornmeal, for dusting Instructions In a large bowl or stand mixer, combine warm milk, warm water, honey (or sugar), and yeast. Add melted butter, flour, and salt, mixing until a soft, slightly sticky dough forms. If needed, add a little more flour, 1 tablespoon at a time. Knead 5–8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise about 1 hour, until doubled. Divide dough into 8 pieces, roll into balls, and gently flatten into thick disks. Place on a cornmeal-dusted baking sheet and sprinkle tops with more cornmeal. Cover and let rise 20–30 minutes. Heat a skillet or griddle over low to medium-low heat. Cook muffins 6–8 minutes per side (covered), until golden and cooked through. Let cool before splitting. For the best texture, split with a fork to create classic nooks and crannies. Serving Ideas Homemade English muffins are perfect for: • Butter and jam • Peanut butter and honey • Breakfast sandwiches • Eggs Benedict • Mini pizzas The Recipe: Did you try making these Homemade English Muffins? 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 warm, buttery breadsticks that just feels like comfort. The kind you pull apart while they’re still steaming, swipe through sauce, and absolutely don’t count how many you eat. These Olive Garden Style Breadsticks are made completely from scratch at home using my go-to sandwich bread base with a few tweaks! They’re fluffy, buttery, lightly garlicky, and dangerously easy to make. Pinterest Facebook Instagram Why I Love Making These at Home There’s something special about recreating restaurant favorites in your own kitchen. Not because we don’t enjoy going out, but because homemade just hits different. When you make them yourself: You control the ingredients They’re fresher They’re warmer And somehow… they disappear faster These are perfect for: Pasta night Soup and salad dinners Hosting company Or honestly, just because you want fresh bread Olive Garden Style Breadsticks Ingredients Dough 1 ¾ cups warm milk (100–110°F) ¼ cup sugar (or honey) 1 tablespoon active dry yeast ¼ cup butter, melted 1 egg 2 ½ teaspoons salt 4–5 cups bread flour Garlic Butter Topping 3 tablespoons melted butter ½ teaspoon garlic powder ½ teaspoon salt (adjust to taste) Instructions 1. Activate the Yeast In a stand mixer bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit 5 minutes, until foamy. (If it doesn’t foam, check that your milk wasn’t too hot and your yeast is fresh.) 2. Make the Dough Add melted butter, egg, salt, and 2 cups flour. Mix to combine. Gradually add 2 more cups flour, mixing well. Add more flour a tablespoon at a time until the dough is soft and slightly tacky, but not sticky. Knead 5–7 minutes, until smooth and elastic. 3. First Rise Place dough in a greased bowl. Cover and let rise 1 hour, or until doubled. 4. Shape Punch down dough and divide into 16 pieces. Roll each into a 10-inch log and place 2 inches apart on a greased baking sheet. Cover and let rise 15-20 minutes, until puffy. 5. Bake Preheat oven to 400°F. Bake 12–15 minutes, until lightly golden. Do not overbake — they should stay soft. 6. Finish Mix melted butter, garlic powder, and salt. Brush generously over warm breadsticks immediately after baking. Notes Milk Temperature Matters: Warm milk should be 100–110°F. Too hot can kill the yeast, too cool may not activate it properly. Don’t Over-Flour: The dough should be soft and slightly tacky. Adding too much flour will make dense breadsticks. Soft, Not Brown: Pull them from the oven when they’re just lightly golden. Overbaking will make them dry instead of soft and fluffy. Butter While Hot: Brush with garlic butter immediately after baking so it soaks in and keeps the tops tender. Freezer Friendly: Let cool completely, then freeze in an airtight bag. Reheat wrapped in foil at 300°F until warm. Brush with extra butter before serving. Make Ahead Option: Shape the breadsticks, cover, and refrigerate for a few hours before baking. Let them come to room temperature and puff up before placing in the oven. Whether you’re serving them with pasta, soup, or just enjoying one warm with extra butter, I hope this recipe becomes one you come back to again and again. If you make them, I’d truly love to hear what you paired them with, and how many disappeared before everyone made it to the table! The Recipe: Did you try making these Olive Garden Breadsticks? 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!

Make the best homemade chicken stock in 45 minutes! Full of flavor, nutrients and can be frozen or pressure canned! Pinterest Facebook Instagram A pot of simmering homemade bone broth infused with onion skins, vegetable scraps, and chicken bones, ready to become a flavorful base for soups or stews. This is my favorite way to make Instant Pot Chicken stock, its so easy and there's no waiting for a pot of stock to simmer on the stove for 6 hours! I save all of my chicken and turkey bones, along with my veggie scraps, I freeze them until I'm ready to make stock. Then I can pop them in the instant pot, cover with water and i have stock in 45 minutes! This may be a quick way to do it, but the flavor is still so rich! You can freeze the broth for up to 6 months, or it can be safely pressure canned. Homemade bone broth cooling in jars on a kitchen counter, with fresh farm eggs and a potted plant in the background adding a homely touch. No Waste Instant Pot Chicken Stock! Save These Scraps: Store scraps in a freezer bag until you have enough: Chicken or turkey carcasses Onion skins & ends Garlic skins & ends Carrot peels & tops Celery ends & leaves Mushroom stems Herb stems (parsley, thyme, cilantro) Leek greens Tomato cores (a few)  Storage Freeze in freezer safe jars or containers for up to 6 months. Pressure can to make it shelf stable. Jars of homemade chicken broth cooling on a patterned cloth, showcasing a rich, amber color and airtight lids. The Recipe: Did you try making this Instant Pot Chicken Broth? 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!

If you’ve ever thought jam making sounded complicated or intimidating, I’m here to tell you, it doesn’t have to be. Jam is one of the most beginner-friendly canning projects you can start with, and you don’t even need store-bought pectin to make it work. If you’re new to canning, this is a great place to start. Jam is forgiving, the process is straightforward, and the results are rewarding. Pinterest Facebook Instagram Why Skip Store-Bought Pectin? Making jam without commercial pectin: Lets the fruit shine in flavor Uses simple, pantry-friendly ingredients Works well for small batches Is perfect for traditional or old-fashioned jam making Easy 3-Ingredient Jam (No Pectin Needed) Ingredients 2 lbs fruit (fresh or frozen) 1 lb sugar ¼ cup bottled lemon juice or ½ tablespoon citric acid Note: If using citrus fruits, it’s best to use a 3:2 fruit-to-sugar ratio instead. Instructions Prepare the jam Place the fruit, sugar, and lemon juice (or citric acid) into a large stock pot. Turn the heat to medium-low and allow the fruit to warm while the sugar dissolves, stirring occasionally. Bring to a boil Once the sugar has fully dissolved, increase the heat to medium. Stir regularly and maintain a gentle boil for 20–25 minutes, or until the jam reaches 217°–222°F (103°–106°C). Fill the jars Ladle the hot jam into hot, sterilized canning jars, leaving ¼ inch headspace. Wipe the rims, apply lids and rings, and tighten finger-tip tight. Water bath can Place jars into a water bath canner, ensuring they’re covered by at least 1 inch of water. Bring to a full rolling boil, cover, and process for 15 minutes, adjusting for altitude as needed. Cool & check seals Once timer is done, Turn off the heat, remove the lid, and let jars sit in the canner for 5 minutes. Remove jars and allow them to cool undisturbed for 12–24 hours. Check seals, remove rings, label, and store. Best Fruits for Jam Without Pectin Because this recipe relies on a fruit’s natural pectin, some fruits will set more easily than others. That doesn’t mean low-pectin fruits won’t work — they just may produce a softer, spoonable jam (which is still delicious). High-Pectin Fruits (Set the Easiest) These are great choices if you’re new to no-pectin jam making: Apples (especially slightly under-ripe) Crabapples Quince Cranberries Gooseberries Currants Citrus peels (when used properly) Medium-Pectin Fruits (Reliable with Proper Cooking) These usually set well with the 2:1 ratio and a full boil: Blackberries Raspberries Blueberries Strawberries Plums Apricots Cherries Grapes Low-Pectin Fruits (Softer Set) These fruits benefit from longer cooking time or being paired with higher-pectin fruit: Peaches Pears Pineapple Mango Figs Nectarines Rhubarb Tips for Better Set Without Pectin Use slightly under-ripe fruit when possible Don’t skip the lemon juice or citric acid Cook low-pectin fruits a little longer Combine low-pectin fruit with apple, cranberry, or citrus peel Remember: jam thickens more as it cools Notes & Tips Gel set may vary depending on the fruit’s natural pectin level Jam will continue to thicken as it cools Stir often to prevent scorching This method works well for berries, stone fruit, and many mixed fruit combinations Whether you’re filling your pantry shelves, gifting jars to friends, or simply learning a new kitchen skill, making jam without pectin is one of those simple pleasures that feels both practical and nostalgic, a reminder that good food doesn’t have to be complicated. The best canning lids, ForJars Canada Use code SPROUTING10 to save! The Recipe: Did you try making this Easy 3-Ingredient Jam (No Pectin Needed)? 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 deeply comforting about homemade cinnamon rolls. The slow rise, the swirl of cinnamon sugar, and that first bite of warm, fluffy dough covered in cream cheese frosting, it’s the kind of baking that turns an ordinary morning into something special. These cinnamon rolls are soft, pillowy, and rich without being heavy. They’re perfect for slow weekends, holidays, or anytime you want to fill your kitchen with the smell of something truly homemade. Pinterest Facebook Instagram Why I love This Recipe The dough is soft and forgiving Honey or sugar both work beautifully Bread flour gives structure without making them tough, but all purpose works fine too! The rolls bake up fluffy with perfect layers The frosting melts right into the warm rolls Soft & Fluffy Homemade Cinnamon Rolls Ingredients Dough 1¾ cups warm milk (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tbsp active dry yeast ¼ cup butter, melted 1 egg 2½ tsp salt 4–5 cups bread flour Filling ⅓ cup butter, softened ½ cup brown sugar 2 tbsp cinnamon Cream Cheese Frosting 8 oz cream cheese, room temperature 2½ cups powdered sugar 1 tsp vanilla extract How to Make Cinnamon Rolls Activate the yeast In a stand mixer bowl, combine warm milk, honey (or sugar), and yeast. Let sit for 5 minutes , until foamy. Make the dough Add melted butter, egg, salt, and 2 cups of flour . Mix until combined. Add 2 more cups of flour , one cup at a time, mixing well after each addition. The dough should be soft and slightly sticky. If needed, add more flour 1 tablespoon at a time . Knead & first rise Knead for 5–7 minutes  until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour , or until doubled. Prepare the filling Mix softened butter, brown sugar, and cinnamon until smooth and fluffy. Shape the rolls Punch down dough and roll into a 16×12-inch rectangle . Spread filling evenly, leaving a ½-inch border . Lightly brush the border with water, then roll tightly into a log. Second rise Slice into 8 large or 12 smaller rolls  and place cut-side up in a greased 13×9-inch pan . Cover and let rise 1½–2 hours , until puffy. Bake Bake at 350°F (175°C)  for 20–25 minutes , until golden and baked through. Cool 10 minutes  before frosting. Frost & serve Beat frosting ingredients until light and fluffy. Spread over warm (not hot) rolls. Serve warm. Serving & Storage These rolls are best enjoyed warm, but leftovers can be stored covered at room temperature for a day or refrigerated for up to 4 days. Reheat gently before serving. Overnight & Make-Ahead Tips If you want fresh cinnamon rolls in the morning or need to prep ahead for a holiday, here’s how: Dough Overnight:  After kneading, cover the dough tightly and refrigerate overnight. In the morning, let it come to room temperature and complete the first rise before shaping. Shaped Rolls Overnight:  Shape your rolls, place them in the greased pan, cover tightly, and refrigerate overnight. The next day, let them sit at room temperature for 20–30 minutes while the oven preheats, then bake as usual. You may need to add a few extra minutes to the baking time. Frosting Tip:  Make the cream cheese frosting ahead of time and store in the fridge. Spread it over warm rolls right before serving for the perfect creamy finish. Freezing: Freeze rolls after shaping but before the final rise, From the Fridge : Let sit at room temp until puffy, about 1 hr, bake at 350°F (175°C) for 20–25 min until golden, then frost. From Frozen: Thaw overnight in fridge, let sit 1–2 hrs at room temp until puffy, bake 350°F (175°C) for 25–30 min, then frost. This way, you can enjoy freshly baked, gooey cinnamon rolls with minimal morning prep. Printable Tags How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Print at 100% scale on card stock  (do not “fit to page”). Let ink dry a few seconds, then cut, add sure ribbon and tie onto jars. Pro Tip:  Print a test page on plain paper first to check alignment. The Recipe: Did you try making these Soft & Fluffy Homemade Cinnamon Rolls? 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 Spinach Artichoke Star Pull-Apart Bread  is soft, fluffy, cheesy, and made for sharing. It starts with a simple enriched dough and gets layered with a creamy spinach artichoke filling, then twisted into a beautiful star that pulls apart effortlessly. It looks impressive, but it’s surprisingly simple to make, perfect for holidays, gatherings, or anytime you want a centerpiece bread that doubles as an appetizer. Pinterest Facebook Instagram Why I Love This Recipe It’s comforting, shareable, and always a showstopper. Everyone pulls off their own piece, and the creamy spinach artichoke filling paired with soft, homemade bread is just hard to beat. It’s the kind of recipe that feels special without being fussy — exactly what good homemade food should be. Spinach Artichoke Star Pull-Apart Bread Ingredients Dough Ingredients 1¾ cups warm water  (100–110°F / 38–43°C) ¼ cup honey or sugar 1 tablespoon active dry yeast ¼ cup butter, melted 1 large egg 2½ teaspoons salt 4–5 cups bread flour Spinach Artichoke Filling 1 (14 oz) can artichoke hearts , drained and chopped ½ cup sour cream ½ cup mayonnaise 8 oz cream cheese , room temperature 1 cup freshly grated Parmesan cheese , loosely measured 1 clove garlic , minced ½ cup frozen spinach , thawed and very well squeezed dry How to Make It: Make the Dough In the bowl of a stand mixer, combine warm water and honey (or sugar). Sprinkle yeast over the top and let sit for 5 minutes , until foamy. Add melted butter, egg, salt, and 2 cups of flour . Mix to combine. Gradually add remaining flour until the dough is soft and slightly tacky , but not sticky. Knead 5–7 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise 1 hour , or until doubled in size. Make the Filling In a mixing bowl, combine sour cream, mayonnaise, cream cheese, spinach, artichokes, garlic, and ¾ cup of the Parmesan . Mix until smooth. Refrigerate while shaping the dough, a chilled filling is easier to work with. Shape the Star Punch down the dough and divide into 4 equal pieces . Roll each piece into a 10–11 inch circle . Place one circle on a parchment-lined baking sheet. Spread a thin, even layer of filling, leaving a ½-inch border . Repeat with the second and third circles, adding filling each time. Place the fourth circle on top without filling . Place a small cup or bowl in the center and gently press to mark a circle (do not cut through). Cut & Twist Using a sharp knife or bench scraper, cut the dough into 16 equal strips , stopping at the center circle. Take two adjacent strips and twist them away from each other twice , then pinch the ends together. Repeat all the way around to form an 8-point star. Cover loosely and let rise 20–30 minutes , until slightly puffy. Bake Preheat oven to 375°F (190°C) . Whisk together egg and water and gently brush over the dough. Bake for 25–30 minutes , until golden brown and baked through. If it browns too quickly, tent loosely with foil. Let cool 10 minutes before serving. Notes & Tips Use thick filling:  Make sure spinach is very well squeezed dry. Don’t overfill:  A thin layer prevents leaking during proofing. Chill if needed:  If the dough feels very soft, refrigerate the shaped star for 10–15 minutes before baking. Serve warm:  Best enjoyed fresh from the oven. Make-Ahead Option Assemble the star completely, cover tightly, and refrigerate overnight . Remove from fridge 45–60 minutes  before baking to allow it to puff slightly. Bake as directed The Recipe: Did you try making these Spinach Artichoke Star Pull-Apart Bread ? 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!