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This homemade strawberry syrup is simple, quick, and made with just a few basic ingredients you probably already have on hand. It’s lightly sweet, full of real strawberry flavor, and perfect for stirring into a cold glass of milk or drizzling over ice cream! Once you try it from scratch, you won’t want to go back to store-bought syrup. Pinterest Facebook Instagram How to Use It This syrup is best for making homemade strawberry milk, just stir 1–3 tablespoons into a glass of cold milk and mix well. But it doesn’t stop there. It’s also delicious drizzled over pancakes, waffles, yogurt bowls, oatmeal, or even vanilla ice cream. 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! Homemade Strawberry Syrup for Milk Ingredients You’ll Need 2 cups sliced strawberries (fresh or frozen) 2 cups water 1 cup sugar or honey Instructions Add the strawberries, water, and sugar to a medium saucepan. Bring to a gentle boil over medium heat, stirring occasionally. Reduce the heat and let it simmer for 10–15 minutes, until the strawberries are soft and the liquid is slightly reduced. Use a spoon or masher to break down the strawberries and release all the flavor. Strain through a fine mesh sieve for a smooth syrup, or leave it slightly pulpy if you like a more rustic texture. Let it cool completely, then pour into a jar or bottle and store in the fridge. Notes Fresh or frozen strawberries both work perfectly here. If you prefer a smoother syrup, straining is recommended. You can adjust the sweetness slightly depending on your taste. The syrup thickens a bit as it cools in the fridge. Store in a sealed jar in the refrigerator for up to 1 week. The Recipe: Did you try making this Homemade Strawberry Syrup for Milk ? 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 just something about corn dogs that feels like fair food nostalgia. Crispy outside, soft inside, a little messy, and always better eaten hot. These homemade corn dogs take that classic comfort food and give it a twist by using sourdough discard. It’s one of those recipes that doesn’t feel fancy, but always gets people excited. And if you’re like me and hate wasting discard, this is a really satisfying way to use it up without it feeling “like a discard recipe.” Pinterest Facebook Instagram Why You’ll Love This Recipe A fun, nostalgic fair-style recipe you can make right at home A great way to use up sourdough discard instead of wasting it Simple pantry ingredients you likely already have on hand Crispy on the outside, soft and fluffy on the inside Easy to customize (mini corn dogs, full-size, different hot dogs) Kid-friendly and perfect for snacks, lunches, or gatherings 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! Homemade Sourdough Discard Corn Dogs Ingredients You’ll Need 3/4 cup cornmeal 3/4 cup all-purpose flour 1 tsp sugar 1 tbsp baking powder 1 tsp salt 1/2 cup sourdough discard (unfed) 3/4 cup milk (adjust as needed) 1 egg 1 tbsp oil or melted butter Hot dogs + sticks Extra flour (for coating) Oil for frying Instructions Heat oil in a deep pot to 350°F (175°C). Insert sticks into hot dogs and lightly toss them in flour, shaking off the excess. This helps the batter stick better. In a bowl, mix cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together sourdough discard, milk, egg, and oil or melted butter until smooth. Combine wet and dry ingredients. The batter should be thick like pancake batter and able to coat the back of a spoon. Add a splash of milk if too thick, or a little flour if too thin. Pour batter into a tall glass for easier dipping. Dip each hot dog, turning to coat fully. Fry in hot oil for about 2–4 minutes per batch , until golden brown. Notes Sourdough discard can be used straight from the fridge, no need to feed it first. Batter thickness is important; it should be thick enough to fully coat the hot dog without sliding off. If batter is too thick, add a splash of milk. If too thin, add a little flour. Lightly coating hot dogs in flour helps the batter stick better during frying. A tall glass or jar makes dipping much easier and gives a more even coating. These are best served fresh and hot, but can be reheated in an air fryer to bring back crispiness. Cutting hot dogs in half makes great mini corn dogs and increases yield for snacks or freezing. The Recipe: Did you try making these Homemade Sourdough Discard Corn Dogs ? 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 just something about those soft, fruit-filled bars that feels like childhood… but the store-bought version? Not so much. These homemade Nutri-Grain bars are made with simple, real ingredients, no fillers, no extras you can’t pronounce. Just a soft, lightly sweet dough wrapped around a fruity filling you can feel good about. Pinterest Facebook Instagram Why You’ll Love This Recipe Made with mostly whole wheat flour Lightly sweetened (not overly sugary) Freezer-friendly + great for meal prep Customizable with any fruit filling Kid-friendly but still wholesome 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! Homemade Nutri-Grain Bars Ingredients You’ll Need The Dough 1 ¼ cups whole wheat flour ½ cup all-purpose flour ¼ cup quick oats ½ tsp baking soda ¼ tsp salt ½ cup butter, softened 2 tbsp brown sugar 1 egg 1 tsp vanilla 3–4 tbsp milk The Filling Options 1. Use Store-Bought Jam Quick, easy, and still delicious. Choose one with simple ingredients if you can. 2. Make a Simple Homemade Filling Ingredients 2 cups fruit (fresh or frozen) 2–4 tbsp water 1–2 tbsp honey or maple syrup (optional, to taste) Pinch of salt Optional: 1–2 tsp lemon juice (brightens flavor) Instructions Add everything to a saucepan  over medium heat. Cook until soft , stirring occasionally (about 5–10 minutes). Mash the fruit  to your desired texture. Simmer until thick this is the key step. It should look like thick jam, not watery. Cool completely  before using in your bars. Instructions Preheat  oven to 350°F (175°C) and line a baking sheet. Make the dough: In a bowl, cream butter and brown sugar until smooth. Add egg and vanilla; mix well. In a separate bowl, mix flour, oats, baking soda, and salt. Add to wet ingredients and mix to form a dough. Add milk  1 tbsp at a time until dough is soft, slightly tacky, and easy to roll. Roll and cut: Turn the dough out onto a floured surface. Roll to about 1/8-inch thickness . Cut into squares about 4" x 4 ½" . Fill the squares: Place a heaping tablespoon of jam or fruit filling down the center of each square, leaving about a ¼-inch border  around the edges. Brush the borders lightly with water Fold and seal: Fold one side of the dough over the filling and pinch the ends together. Fold the other side over and press all seams with your fingers to seal. Carefully flip the bar over and place seam side down on the prepared baking sheet. Bake for 12–15 minutes , until lightly golden but still soft. Let bars cool completely before serving. Notes Filling must be thick  to prevent leaking. Slightly underbake for soft, tender bars. Dough can be lightly floured while rolling if sticky. Bars freeze well—store in an airtight container for up to 2 months. The Recipe: Did you try making these Homemade Nutri Grain Bars ? 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!

Take your sourdough to the next level with a tangy twist! This Dill Pickle Sourdough Bread  is soft, chewy, and bursting with dill, garlic, and little pockets of pickles in every bite. Perfect for sandwiches, snacking, or just enjoying straight from the loaf with a smear of butter. Pinterest Facebook Instagram Why You’ll Love This Recipe Tangy from pickle brine Savory with dill & garlic Soft, chewy sourdough Simple, everyday ingredients A fun twist on classic bread 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! Dill Pickle Sourdough Bread Ingredients You’ll Need Dough: 150g active sourdough starter 300g warm water 25g pickle brine 25g honey or sugar 25g oil 500g bread flour 10g salt Filling: 1 tsp garlic powder 1½ tbsp fresh or dried dill 100g chopped dill pickles (pat dry) Instructions Day 1 – Mix & Bulk Ferment Mix all dough ingredients except pickles, dill, garlic  until shaggy. Rest 1 hour. Perform 4 stretch-and-folds every 30 min. Add garlic, dill, and pickles on the 3rd fold. Cover and refrigerate overnight. Day 2 – Shape & Bake Bring dough to room temperature. Shape into a loaf and place in a greased pan. Rise 1–2 hours, until doubled. Bake at 400°F (200°C) for 15 min. Reduce to 350°F (175°C) and bake 30 min more. Internal temp should be 200°F (93°C). Cool before slicing. Tips for Perfect Dill Pickle Sourdough Bread Pat your pickles dry  – Extra moisture can make the bread soggy. A quick paper towel is all you need. Use an active starter  – Make sure it’s bubbly and ripe for a good rise and flavor. Stretch & folds matter  – They help develop gluten for a chewy, airy crumb. Check internal temperature  – Bread is done at 200°F (93°C); this ensures it’s fully baked without being dry. Room temperature before shaping  – Cold dough is harder to shape; letting it warm slightly makes handling easier. Storage  – Wrap tightly in plastic or store in a bread bag. Best within 3–4 days, or freeze slices for later. The Recipe: Did you try making this Dill pickle sourdough 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!

Taco night just got a serious upgrade! This Homemade Taco Seasoning  blend is bold, smoky, and full of rich flavor, without any fillers, MSG, or preservatives. It's pantry-friendly, takes minutes to mix, and is perfect for seasoning meats, beans, veggies, and more. Once you make your own, you'll never want to go back to the packets! Pinterest Facebook Instagram A mason jar filled with layered spices sits on a rustic brick ledge, showcasing a vibrant blend of culinary ingredients ready for use. Why Make Your Own Taco Seasoning? If you’ve ever glanced at the back of a taco seasoning packet, you might have noticed some questionable ingredients: maltodextrin, silicon dioxide, MSG, and excessive sodium. Making your own gives you: Full control over the ingredients No artificial additives or preservatives Customizable heat and salt levels Big savings  over time A fresh, flavor-packed seasoning  with real spice depth Plus, it’s fun and satisfying to pull a jar from your pantry knowing you  made it. Homemade Taco Seasoning  Ingredients Here’s what you’ll need for a bulk batch that yields about 1 cup of seasoning, enough for 5–6 meals: ½ cup chili powder   ¼ cup ground cumin 2 tablespoons smoked paprika   2 tablespoons salt   2 tsp oregano 2 teaspoons black pepper   2 teaspoons garlic powder 2 teaspoons onion powder   2 teaspoons cayenne pepper    Step-by-Step Instructions: Gather & measure Measure all the spices into a bowl or directly into a mason jar. Mix thoroughly Whisk everything together in a bowl, or shake vigorously if using a jar with a tight lid. Make sure everything is well combined. Store Transfer to an airtight jar or spice container. Keep in a cool, dry pantry for up to 6 months . How to Use Taco Seasoning The standard ratio is: 3 tablespoons seasoning + ¾ cup water + 1 lb of ground meat (or beans, tofu, etc.) To cook: Brown your meat (or sauté veggies/beans). Drain any excess fat. Add the taco seasoning and water. Simmer over medium heat for 5–7 minutes until the mixture thickens. Try these Sourdough Discard Tortillas for your next taco night! Freshly made tortillas cook in a cast iron skillet, with a stack wrapped in a cloth nearby, ready to serve.  Customization Tips Less heat?  Reduce the cayenne or swap for mild chili flakes. More smoky flavor?  Add chipotle powder or increase smoked paprika. Salt-free version?  Omit salt and season meat separately to taste. Kid-friendly?  Leave out cayenne completely and add hot sauce to individual servings. Printable Labels Option 1: PDF for Avery labels How to: Download the PDF from the link. Open in a program like Adobe Acrobat or Preview. Load your Avery 22830  label sheet into the printer. Print at "actual size" Let ink dry a few seconds, then peel and apply. Pro Tip:  Print a test page on plain paper first to check alignment. Download Printable Labels (PDF) Option 2: Editable Labels (Canva Template) A fully editable Canva template so you can change scents, colors, or text before printing. How to use: Click the Canva template link. Make a copy of the design in your own Canva account. Edit the text, colors, or layout as you like. Download as PDF for printing . Open the Avery design and print website, select Avery 22830 or your preferred sheet. Print at "actual size" Tip:  Check your printer settings and alignment if using a different Avery sheet. The Recipe: Did you try making this Homemade Taco Seasoning? 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 a warm pan of hot cross buns that just feels like home. Soft, lightly sweet dough, warm spices, bursts of raisins, and that signature cross on top—it’s simple baking, but full of comfort and tradition. These bake up soft, fluffy, and golden, with that glossy finish that makes them look just like they came from a bakery. Pinterest Facebook Instagram Why You’ll Love This Recipe Works with instant OR active dry yeast Soft, fluffy, pull-apart texture Lightly sweet with warm spice Simple, approachable dough Perfect addition to Easter supper 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! Soft & Fluffy Hot Cross Buns Ingredients You’ll Need 1½ cups warm milk (or water) 3 tbsp honey or sugar 1 tbsp yeast (instant or  active dry) 1 egg 1 tsp salt 1–1½ tsp cinnamon 3–4 cups all-purpose flour ¼ cup softened butter ½–¾ cup raisins or currants Zest of 1 orange Instructions Soak the raisins or currants in warm water (or orange juice) for 10–15 minutes. Drain and pat dry. If using instant yeast , mix the warm milk, honey (or sugar), and yeast in a large bowl. If using active dry yeast , mix the warm milk, honey (or sugar), and yeast and let sit for 5–10 minutes until foamy. Add the egg, salt, cinnamon, nutmeg, orange zest, and 3 cups of flour. Mix to form a soft dough, adding more flour a little at a time if needed. Knead for 8–10 minutes, until smooth and elastic. Knead in the raisins and softened butter. Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour. Divide into 12 pieces, shape into balls, and place in a greased pan. Cover and let rise again for 30–45 minutes. Mix ½ cup flour with 6 tbsp water to form a thick paste. Pipe crosses onto the buns. Bake at 375°F (190°C) for 18–22 minutes, until golden. Brush warm buns with honey, orange juice, and a splash of vanilla. Tips for Perfect Hot Cross Buns Warm, not hot liquid  (too hot can kill yeast) Soft dough = soft buns  (don’t over-flour) Let them rise fully  for the best texture Glaze while warm  for that bakery look Instant yeast saves time , but both work beautifully The Recipe: Did you try making these Soft & Fluffy Hot Cross Buns ? 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 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: