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Old-Fashioned Homemade Chocolate Caramel Cinnamon Rolls

by 18 Comments

Cinnamon rolls are a must-have around the holidays. In fact, this recipe is so easy to make ahead and enjoy Christmas morning. The addition of chocolate and caramel have them doubling as a dessert, but the light and fluffy pastry make them perfect for breakfast or brunch.

Chocolate caramel cinnamon rolls baked in a cast iron pan sitting on a table.

There is little else I like better than cinnamon rolls. They're ooey-gooey, melt in your mouth, and make lingering over breakfast a must. The only thing that could make them better is chocolate… and not having to make frosting!! 

Now don't get me wrong, I love frosting and I've been known to eat it with a spoon a time or two. Just a time or two.

There's a beauty in simply dumping a pan upside down and watching lovely golden sticky caramel sauce drip out. And there's a beauty in diving in face first and eating it too, but more so when no one else is there to witness your stickiness.

I've come to the determination that everything just looks better in a cast iron pan. Like makes me want to take a picture every time better, and no, not just because I happen to blog about scrumptious recipes. This recipe can be made in a 9×13 pan, but in true pioneer fashion (you did know this blog is based upon Pioneering Today, right?), you haven't really cooked unless you bake your chocolate caramel cinnamon rolls in a cast iron skillet.

Why I Love This Recipe

  • Who doesn't love sweet, sticky and delicious cinnamon rolls? But incase you needed more reasons to love this recipe, here they are…
  • You can make them from my artisan no-knead dough, which I oftentimes have sitting, ready to use in my refrigerator.
  • You can follow the recipe as written below and get them just to the baking point, then let them sit overnight in the refrigerator for quick baking in the morning.
  • No need to let the cinnamon rolls cool before frosting, the ooey-gooey caramel sauce acts like frosting and you can enjoy them hot out of the oven.

Cinnamon Roll Dough Instructions

A woman's hand scooping out half the dough from a large bowl.
  1. If you want to save time on this recipe, then use my no-knead artisan bread dough recipe and make it up to two weeks ahead of time. Then, just leave it in your refrigerator until ready to bake.
  2. If using the recipe below, pour warm water and milk over yeast in a glass, plastic, or wooden bowl. (Never use metal for bread. It doesn't hold the heat and can cause it not to rise as well.) Let sit for 8 to 10 minutes until foamy.
  3. Add egg, butter, and sugar to the bowl and stir to combine.
  4. Stir in salt and flour. Knead for 6 to 8 minutes on a lightly floured surface. The dough should feel smooth, not sticky. If it's sticky, keep adding small amounts of flour, 1 tablespoon at a time, until smooth.
  5. Cover dough with a tea towel (traps warmth and helps dough from forming a dry crust on top) and allow to rise for an hour in a draft-free spot. I always put mine on the top of the fridge or in your oven with just the oven light on works, too.

Preparing the Cinnamon Rolls

A woman holding up a cast iron pan of cinnamon rolls.

Cast Iron Skillet Directions:

You'll need two skillets. I use my 10 inch cast iron skillet and smaller 6 inch cast iron skillet for this recipe.

  1. Measure out 1/2 cup of butter (or coconut oil for dairy-free) and divide it between the two pans, putting a little bit more oil in the larger pan. Place the skillets in the oven and hit pre-heat. As soon as the coconut melts completely, after about 3 to 5 minutes, turn off the oven. (Alternatively, you can melt your butter ahead of time and proceed with making the caramel in a cool cast iron skillet.)
  2. Using an oven mitt, because we don't want to burn our fingers, pull out the skillets. Swirl the melted butter around until it covers the whole surface of the pan. Sprinkle the brown sugar and optional cocoa powder over the melted butter and set pans aside.
  3. Put your rolls, cut side down, into the skillet. The heat from the cast iron will help these rolls to rise nicely, especially on chilly fall and winter days, and because of the smaller pan, the rolls will puff up instead of out. (Anyone else's favorite part the center of the cinnamon roll, especially when it's almost not quite all the way done?)

9×13 Pan Directions: 

  1. Layer ingredients for chocolate caramel sauce in your 9×13 pan.
  2. After dough has risen, roll out on a lightly floured surface into a rectangle approximately 18×14 inches. Spread softened butter over surface of dough.
  3. Sprinkle brown sugar, cocoa powder, cinnamon, and chocolate chips over the surface.
  4. Roll up, keeping it tight as you go (like rolling up a sleeping bag).
Ingredients for caramel sauce in a 9x13 baking pan.
Cinnamon roll dough sprinkled with cinnamon, sugar and chocolate chips being rolled into a log.

5. Cut into approximately 15 equal-sized pieces with a sharp knife. You can use thread or dental floss as well. I find quilting thread works better than regular thread as it's thicker.

6. Place cut edge down in a pan on top of the sauce ingredients, with sides just touching.

A log of cinnamon rolls all cut up into circle pieces.
Cinnamon rolls placed into a baking dish.

7. Cover with tea towel and allow to rise for one hour. Or cover with plastic wrap and put in fridge if baking in the morning, allow to come to room temperature before baking.

Chocolate caramel cinnamon rolls on a plate.

Baking Instructions

  1. Preheat the oven to 375 degrees. Allow cinnamon rolls to come to room temperature if stored in the refrigerator overnight.
  2. Bake for 12 to 25 minutes, depending on how thick you cut them. I prefer mine on the doughier side so I pull them out as soon as they're golden on top.
  3. Let cool in the pan for 3 minutes, then invert over platter or plate. Scrape remaining caramel sauce from pan onto cinnamon rolls. Enjoy!

Tips for This Recipe

  • If you want to save time, make my no-knead artisan dough up to two weeks ahead of time. Then, use half the dough for this cinnamon roll recipe.
  • Alternatively, you can prepare everything right up to the baking point, then cover and let them sit overnight in the refrigerator and bake in the morning. Then, allow them to preheat in the oven until 175 degrees, turn off the oven and check to see if they have doubled in size.
  • Don't let the cinnamon rolls cool completely in the pan, they'll be very hard to turn out onto a pan and some of that delicious caramel will be left behind.
  • For an extra chocolatey version, you can add the additional 1/4 cup of cocoa powder to both the filling and the caramel sauce.
  • Try cutting your cinnamon rolls with thread for nice, even cuts.

More Sweet Breakfast Recipes

Did you make this recipe? Snap a photo and tag me on social media, I'd LOVE to see your flaky pie crust! Then be sure to rate this recipe by clicking the stars in the recipe card below!

Chocolate caramel cinnamon rolls baked in a cast iron pan sitting on a table.

Old-Fashioned Homemade Chocolate Cinnamon Caramel Rolls

MelissaKNorris
Sticky and sweet, dotted with chocolate and covered in a delicious caramel glaze, these cinnamon rolls are the perfect start to any breakfast or brunch.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Rising Time 9 hrs
Total Time 9 hrs 40 mins
Course Breakfast
Cuisine American
Servings 15
Calories 379 kcal

Ingredients
  

Dough

  • 1 1/2 cups water warm, 120 degrees or lukewarm on your wrist
  • 1/2 cup milk warm
  • 2 1/4 tsp yeast
  • 1 egg
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1 tsp salt
  • 3 3/4 cups flour unsifted, all-purpose, pastry or bread flour (plus 1/2 cup or so for dusting your work surface)

Caramel Sauce

  • 1/2 cup butter melted (or coconut oil for dairy-free)
  • 1/2 cup brown sugar
  • 1/4 cup cocoa powder optional

Chocolate Cinnamon Filling

  • 1/4 cup butter softened
  • 1/2 cup brown sugar
  • Cinnamon to taste
  • 1/2 cup semi-sweet chocolate chips or raisins, nuts, or other dried fruit
  • 1/4 cup cocoa powder optional

Instructions
 

Dough

  • Pour warm water and milk over yeast in a glass, plastic, or wooden bowl. (Never use metal for bread. It doesn't hold the heat and will kill your yeast.) Let sit for 8 to 10 minutes until foamy.
  • Add egg, butter, and sugar to bowl and stir to combine. Stir
  • Stir in salt and flour. Knead for 6 to 8 minutes on a lightly floured surface. Dough should feel smooth, not sticky. If it's sticky, keep adding small amounts of flour, 1 tablespoon at a time, until smooth.
  • Cover dough with a tea towel (traps warmth and helps dough to rise) and allow to rise for an hour in a draft free spot. I always put mine on the top of the fridge or your oven with just the oven light on works, too.

Caramel Sauce

  • Layer ingredients for caramel sauce in your cast iron or 9×13 pan.

Chocolate Cinnamon Filling

  • Once the dough has doubled in size (usually takes 45 to 60 minutes) roll out on a lightly floured surface into a rectangle approximately 18×14 inches. Spread softened butter over the surface of the dough. Sprinkle brown sugar, cinnamon, chocolate chips, and optional cocoa powder over the surface.
  • Roll up, keeping it tight as you go. Cut into approximately 15 equal pieces. Place cut edge down in the pan on top of the sauce with sides just touching.
  • Cover with tea towel and allow to rise for one hour. Or cover with plastic wrap and put in fridge if baking in the morning (allow to come to room temperature before baking).

Baking

  • Bake at 375 degrees for 12 to 25 minutes, depending on how thick you cut them. I prefer mine on the doughier side so I pull them out as soon as they're golden on top.
  • Let cool in pan for 3 minutes then invert over platter or plate. Scrape remaining caramel sauce from pan onto cinnamon rolls. Enjoy!

Video

Notes

  • For a make-ahead version, use my No-Knead Artisan Bread Dough, it can be made up to two weeks ahead of time and be ready and waiting in your refrigerator.
Extra Chocolate Variation:
  • In my husband's opinion, it's not dessert unless it's chocolate. Add 1/4 cup cocoa powder to the pan with other glaze ingredients, and 1/4 cup cocoa powder sprinkled with the filling ingredients. You can omit the cinnamon if you wish, but chocolate and cinnamon do go well together. 

Nutrition

Calories: 379kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 53mgSodium: 305mgPotassium: 124mgFiber: 2gSugar: 24gVitamin A: 502IUCalcium: 38mgIron: 2mg
Keyword Caramel, Chocolate, Cinnamon Rolls, Sticky Buns
Tried this recipe?Let us know how it was!

This recipe was originally written in 2012, but has been updated with newer photos, a video and an updated version of the recipe.

Easy No Knead Artisan Bread Recipe

by 175 Comments

This easy no-knead artisan bread recipe takes just 5 minutes a day and uses only 5 ingredients. It has a soft and fluffy inside and a perfectly crunchy crust. Everything bread should be without all the work! This step-by-step tutorial will have you turning out loaves of homemade goodness in no time.

artisan bread on parchment paper

I first fell in love with this bread when I had toddlers at home, was working full time, and needed a foolproof quick bread recipe.

Since then I've tweaked this basic recipe from No-Knead Artisan Bread in 5 Minutes a Day by Jeff Hertzberg and Zoe Francios to a thing of perfection. If you have my book Hand Made: the Modern Guide to Made-from-Scratch Living you'll recognize this from page 44 as my Master Dough Recipe.

Having a versatile quick super easy no-knead bread recipe is key, I've made this all different ways over the years, including different bake times and baking dishes, and below is my favorite variation.

Trust me, this will quickly become a staple at your house. Fresh bread is a thing of beauty, and this recipe makes excellent garlic bread, sandwiches, torn and dipped into soup… or you might just devour it as is, slathered with some butter, of course!

If you're wondering just how to make those delicious looking cinnamon rolls, pizza crust, hamburger buns, and more, go grab my full Homemade Bread and Baking Course! 

bread dough in bowl with flour and vinegar on table

Ingredients

With this dough sitting in the refrigerator waiting for you, it's so nice not to have to worry about having ingredients on hand when making a fresh loaf of bread, or needing to let your dough rise to room temperature first. This dough actually works best straight from the fridge.

You will, however, need the following ingredients to make the master dough. See each ingredient for tips or substitutions.

  1. Flour – Use unsifted all-purpose flour or bread flour. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won't hold any type of shape. I've successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups. To avoid measuring errors, spoon flour into measuring cup and then level.
  2. Water – Make sure water is warm enough to activate yeast but not so hot it kills it. If using a thermometer about 115 degrees Fahrenheit or warm to the inside of your wrist. You'll also want to be sure your water is free of chlorine or other contaminants as this can affect baking.
  3. Salt – I use Redmond's Real Salt or sea salt, but table salt works fine too.
  4. Vinegar – I use my homemade apple cider vinegar but any vinegar will do, it helps create a better texture in no-knead bread recipes.
  5. Yeast – I use active dry yeast but instant will work too. Store your yeast in the fridge to help prolong shelf life.

This bread has that awesome crunchy yet chewy crust with an incredible soft flaky crumb. My kids inhale it. The recipe states this makes two nice sized loaves.

A bread lame scoring a shaped ball of artisan bread dough.

No Knead Bread Equipment

While not required, these are some tools that I find invaluable in my bread baking, both this easy no knead artisan bread dough and my sourdough loaves. Speaking of sourdough, here's my free homemade sourdough starter series!

  • Banneton dough proofing bowl this little bowl is priceless to help form a nice dome on top of round loaves.
  • Bread lame this razor blade makes it easy to slash the top of the dough without tearing it or burning myself on the side of the preheated Dutch oven.
  • Cast iron bread baking Dutch oven I love this one because I don't worry about the knob melting and can use the lid as a skillet, plus no enamel coating to scratch or damage.
A woman shaping dough with her hands on a well-floured work surface.

How to Make This Recipe

1.Mix together yeast and water in a large bowl. Allow yeast to turn bubbly (about 3 to 6 minutes).

2. Stir in vinegar, salt, and three cups of flour.

3. Incorporate remaining flour one cup at a time. Only add in that extra 1/2 cup if your dough doesn't seem to be holding together (see video for demonstration).

A large bowl of bread dough.

4. Allow dough to rise for 2 to 3 hours until it has at least doubled in size.

5. Cover bowl, don't seal completely and place in the fridge for at least 8 hours before use.

A woman's hand scooping out half the dough from a large bowl.

6. Use 1/2 of the dough (just pull it out with your hands) and from a round loaf on parchment paper. Let the dough rise for 40 minutes (rise time may vary depending on the temperature and humidity of your kitchen).

Note: You can use a well-floured banneton for the rise time if you'd like your dough to stay a nice tall uniform shape. The banneton isn't necessary and I use it whenever I'd like a pretty swirl on the top of my loaf.

7. Preheat oven with cast iron Dutch oven inside to 450 degrees Fahrenheit.

Artisan bread dough shaped and scored on parchment paper in a cast iron dutch oven.

8. Transfer loaf to preheated Dutch oven (it's hot, use oven mitts) and slash the top with a sharp knife or bread lame.

9. Bake with lid on for 25 minutes. Your bread should just be starting to brown at this point.

Loaf of artisan bread, halfway through baking, in a cast iron dutch oven with lid removed.

10. Remove the lid and bake for another 10 minutes or until perfectly golden brown on top and starting to get very crunchy.

Finished loaf of artisan bread in a cast iron dutch oven lined with parchment paper.

11. Carefully remove from oven, move bread to a cooling rack and allow to cool for 1 hour before slicing (or at least 20 minutes if you're in a rush!).

Artisan bread sliced open to reveal the crumb.

Artisan Bread Tips and Tricks

  • Flour. Use unsifted all-purpose or bread flour. Spoon flour into measuring cup and level. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won’t hold any type of shape. I’ve successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups.
  • The dough will be wet. This is intended to be a wet dough, don't keep adding flour expecting a loaf to form. We call this a “free-form” loaf of bread. Because it's no-knead, it needs to be wet in order for the gluten to form properly.
  • Flour your hands and work-surface. Using well-floured hands and work-surface will help tremendously in keeping the dough from being too sticky. You don't want to go crazy with the flour, but a well-coated surface is helpful.
  • No Dutch Oven? No problem! You can use a cookie sheet for your bread (parchment paper is still helpful) and place a metal broiling pan in the oven on the lowest rack and preheat both pans in the oven to 450 degrees. Put your loaf in the oven and then quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.
  • Wait to slice into the bread. I know it's difficult, but try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you'll end up with a gummy center that will seem underbaked.
  • For a softer crust – If you're not a fan of the crispy crunchy crust, you can immediately brush your loaf with butter when it comes out of the oven. This will soften the crust just a bit so it's not so crunchy.
Woman holding up a loaf of artisan bread.

More Easy Homemade Bread Recipes

Turn the other half of the dough into these Chocolate Caramel Cinnamon Rolls – the sauce makes itself in the pan while they bake!

Chocolate caramel cinnamon rolls baked in a cast iron pan sitting on a table.

Did you make this recipe? If you did, I'd love for you to give it a quick star-rating on the recipe card below! And if you're on social media and love posting pics of your food, tag me, I wanna see!

Easy No Knead Bread Recipe

MelissaKNorris
This easy no-knead artisan bread recipe takes just 5 minutes a day uses only 5 ingredients. It has a soft and fluffy inside and perfectly crunchy crust, everything bread should be without all the work!
4.29 from 28 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course bread
Cuisine American
Servings 32 servings
Calories 93 kcal

Ingredients
  

  • 3 cups water lukewarm (about 120 degrees)
  • 1 1/2 Tablespoons yeast
  • 1 1/2 Tablespoons salt kosher or coarse sea salt is best
  • 1 1/2 Tablespoons apple cider vinegar
  • 6 1/2 cups flour unsifted, all-purpose or bread flour (see notes for whole wheat)

Instructions
 

  • In a large bowl, dissolve yeast and warm water. Allow to sit for 6 to 8 minutes until water is foamy.
  • Add salt and vinegar. Mix in flour a cupful at a time until it's all incorporated. Dough will be slightly wet.
  • Cover your dough with a tea towel and set it on top of the fridge (or a draft free warm place) to rise for about 2 to 3 hours, or until the dough has at least doubled in size.
  • Cover dough (make sure it can still breathe, don't seal completely) and place in fridge for 8 hours.
  • Take 1/2 of the dough (or 1/3 for a smaller loaf) out of the bowl, it’s very wet, so lightly flour your hands, and pull it into the shape of your loaf. Dust the top with flour and slash it with a sharp knife (flour keeps your blade from sticking) and let it rise for about 40 minutes.
  • Preheat oven to 450 degrees Fahrenheit with cast iron Dutch oven inside.
  • Remove dutch oven from stove and carefully place one loaf into Dutch oven. Cover with the lid and bake for 25 minutes, remove lid and bake for another 10 minutes until golden on top. (No cast iron Dutch oven, see notes for alternate baking instructions)

Video

Notes

  1. No cast iron Dutch Oven, no problem: Place a metal broiling pan in the oven on the lowest rack and preheat to 450 degrees. Place loaf on a cookie sheet, cast iron skillet, or baking stone and place in oven. Quickly pour a cup of HOT water into the broiler pan and shut your oven. Bake for 45 minutes.
  2. Flour. Use unsifted all-purpose or bread flour. Spoon flour into measuring cup and level. You can use whole wheat or fresh ground, but reduce flour to 5 1/2 cups and increase only if the dough is too wet and won’t hold any type of shape. I’ve successfully done half whole wheat and half all-purpose at the full 6 and 1/2 cups.
  3. The dough will be wet. This is intended to be a wet dough, don't keep adding flour expecting a loaf to form. We call this a “free-form” loaf of bread. Because it's no-knead, it needs to be wet in order for the gluten to form properly.
  4. Flour your hands and work-surface. Using well-floured hands and work-surface will help tremendously in keeping the dough from being too sticky. You don't want to go crazy with the flour, but a well-coated surface is helpful.
  5. Wait to slice into the bread. I know it's difficult, but try to wait at least 20 minutes before slicing into your loaf. If you slice into a hot loaf, you'll end up with a gummy center that will seem underbaked.
  6. For a softer crust – If you're not a fan of the crispy crunchy crust, you can immediately brush your loaf with butter when it comes out of the oven. This will soften the crust just a bit so it's not so crunchy.

Nutrition

Calories: 93kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 329mgPotassium: 29mgFiber: 1gSugar: 1gCalcium: 4mgIron: 1mg
Keyword Artisan bread, Bread recipe, no-knead bread
Tried this recipe?Let us know how it was!

Cherry Jam Recipe Without Pectin and Low Sugar

by 30 Comments

A cherry jam recipe is a must in every kitchen and my low sugar no pectin cherry jam recipe is the way jam should be. High on flavor instead of bucket fulls of sugar. This jam comes together easily so you can enjoy the bright taste of cherries all year long

What type of cherries are best for jam

I prefer a sweet cherry jam recipe and my favorite sweet cherry is Bing. They provide that deep red color naturally.

But you can use any sweet cherry, I’ve used Rainier cherries too. Rainier cherries are a cross between a Van and a Bing cherry.

Can you use frozen cherries for jam

Yes, cherries freeze quite well and can be used to make both jam, jelly, and cherry pie filling. Make sure you thaw frozen cherries fully before proceeding with the recipe. I will often freeze cherries and berries to make jam later in the fall when I have more time (and a cooler kitchen).

Harvest Note: Whenever you pick cherries, be sure to leave the stem on, until just ready to use. Once you remove the stem, you allow oxygen into the cherry and it will turn brown and break down faster.

Supplies for making cherry jam

Classic Zester– this little beauty makes getting that pectin luscious lemon zest into your strawberry jam without the bitter pith so easy.

Stainless Steel Canner– (Safe for glass top stoves) this water bath canner won’t rust like the granite wear runs and will be your trusty sidekick in the kitchen for years to come.

Candy thermometer – most accurate way to ensure jam has reached the gelling point

Cherry Jam Recipe Without Pectin and Low Sugar

MelissaKNorris
Old-fashioned cherry jam recipe high on taste but low on sugar!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 3 pints

Ingredients
  

  • 5 cups sweet cherries pitted and chopped
  • 2 & 1/2 to 3 cups sugar depending on how sweet your cherries are and your preference
  • 5 tablespoons lemon juice

Instructions
 

  • Wash, remove stems, and pit cherries. A cherry pitter is highly advised
  • Roughly chop up cherries. Place chopped cherries in a large stock pot. Add 1/2 cup water to cherries. Bring to a boil and allow to simmer for 15 minutes, stirring occasionally. You'll see the cherries begin to break down and thicken.
  • Stir in sugar and lemon juice, mixing well. Bring to a full rolling boil, stirring constantly. Sugar will scorch quickly if not kept moving. Boil, uncovered, till thick, about 25 minutes. Remove from heat and pour into hot sterilized jars.
  • Note: It's set when it sticks to the back of a metal spoon. This is called sheeting. Look at the jam dripping off the edge of the spoon. It should look like a “sheet” of jam, not a bunch of individual drops. Cherry jam is not meant to be extremely thick. It's a thinner jam, excellent on pancakes, waffles, toast, etc.
  • Wipe rims with a damp towel, put on lids and bands. Submerge in hot water bath and process for 15 minutes *increase processing time for high altitude (see note section).
    Take off of heat and let sit for 5 minutes before moving to a folded towel. Let sit for at least 12 hours before checking seals on jars. Then store in a cool dark place for up to a year. If any jars didn't set, store in fridge.
  • Make 3 pints or 6 jelly jars.

Notes

*If you're 1,001 feet above sea level you need to increase your processing times when water bath canning. If your altitude is 1001-3000 increase processing time by 5 minutes if altitude is 3001-6000 increase processing time by 10 minutes if your altitude is over 6000 feet above sea level then increase processing time by 15 minutes.
Tried this recipe?Let us know how it was!

Homemade Granola Bars (Copycat Nature Valley Granola Bars)

by 6 Comments

Homemade granola bars stacked up with parchment paper in between layers and granola on the counter behind them.

Learn how to make healthy homemade granola bars that are crunchy and just like a Nature Valley knockoff. They're super easy to make and they use all organic ingredients you probably have in your pantry. Once you have these, I'm guessing you'll never go back to the store-bought option.

On our way to a completely real traditional food diet, I've been swapping out processed foods and cutting down our sugar intake with homemade versions. We first started with homemade sourdough bread (and this chocolate sourdough bread variation that's to die for) and then moved on to snacks like these easy 5-minute homemade crackers and this homemade granola bar recipe.

These are a crunchy granola bar (think Nature Valley copycat recipe), perfect for snacks, breakfast on the go, backpacks, or anywhere you need a quick bite. These make a large pan and are so much more frugal than going to the grocery store. Because, I don't know about you, but I always manage to buy more than what I ran in for.

I got this homemade granola bar recipe from my mother and made a few small tweaks with the ingredients to make it healthier. It's quick to make and oh so yummy.

Granola bar ingredients sitting on the counter (oats, nuts, sugar, maple syrup, coconut oil, cinnamon and nutmeg.

Ingredients Needed for Homemade Granola Bars

  • Rolled Oats – It's important to use regular oats here and not quick oats.
  • Pecans – finely chopped nuts give these homemade granola bars that added crunch that's reminiscent of Nature Valley.
  • Maple Syrup – Hooray for less refined sugar! (You all know the amazing health benefits of maple syrup, right?) Maple syrup acts like the perfect “glue” or binder holding the bars together which also means you need less brown sugar for the overall recipe.
  • Brown Sugar – We use a bit of brown sugar in the recipe, but less than other recipes call for because of the additional maple syrup. The brown sugar gives these bars just that hint of molasses which is so delicious.
  • Coconut Oil – Yay for a dairy-free option on these homemade granola bars! (See below for substitutions if you don't have coconut oil.)
  • Vanilla Extract – Because is a granola bar even a granola bar if it doesn't have vanilla in it?
  • Sea Salt – The perfect combination of sweet and salty in this recipe! You could also finish the bars off with a little bit of course sea salt on top for that added boost of flavor.
  • Cinnamon & Nutmeg – The perfect combination of spices to round out all the yummy flavors.

How to Make Homemade Granola Bars

Unlike some other homemade granola bars, this recipe will need to be baked to get that classic Nature Valley crunch we all love.

Gather and measure out all your ingredients (oats, maple syrup, coconut oil, brown sugar, pecans, cinnamon, and nutmeg – see photo above).

Slightly melt the coconut oil and finely chop the pecans.

Chopped nuts on a cutting board.

In a large bowl (or the bowl of your stand mixer), add the dry ingredients then drizzle the wet ingredients over the top. Stir gently (or mix on low) until everything is incorporated and oats are no longer dry.

Homemade granola bar dry ingredients in the bowl of a stand mixer.

With a large spatula, press granola firmly into a 17×11 inch sheet pan. Bake at 325 degrees for 20-25 minutes. Let cool 1 hour before cutting and removing from pan. (Granola bars will continue to firm up as they cool.)

Homemade granola bars cut into squares with a knife in a baking sheet.

Don't be tempted to use another size pan. The ingredients are carefully measured and changing the pan size will alter how these turn out. Be sure to press very firmly on the granola mixture, it should be really thin and flat.

Granola Bar Variations

We all have our own preferences when it comes to granola bar flavors. Because these granola bars need to be baked to have a nice crispy texture, the add-ins need to be minimal.

Some of my favorite options are to add a few mini chocolate chips or just a touch of peanut butter to the recipe. You can mix and match to play around with the texture and find your perfect variation.

My very favorite is to melt some dark chocolate and either drizzle it over the top of the granola bars or dunk each room temperature granola bar into the chocolate so the bottom layer is covered in chocolate. Then I lay them flat on parchment paper and stick them in the freezer for about 15 minutes to firm up.

If you choose to mix in any additional ingredients, they may not transport as well as the original recipe.

Granola Bar Substitutions

These homemade granola bars are a dairy-free version with less refined sugar. If you'd like to substitute any of the ingredients to eliminate a trip to the grocery store, here are a few suggestions.

  • Nuts – sub the pecans with walnuts, peanuts, cashews, sunflower seeds… or pretty much any other nut will work!
  • Liquid sweetener – sub the maple syrup with honey.
  • Brown sugar – no brown sugar on hand? Mix 1/3 cup regular sugar with 1/2-1 tsp molasses and mix well. No molasses? Regular sugar will do in a pinch.
  • Oil – sub the coconut oil for butter (for a dairy option) or ghee (for another dairy-free alternative).
  • Spices – the spices are purely optional, if you don't have cinnamon or nutmeg your granola bars will turn out just fine without them.

Homemade Granola Bar Tips & Tricks

When making these granola bars, be sure to follow the instructions to a T the first time you make them. If you've made chewy homemade granola bars before, this recipe is a bit different because the goal is for them to be crispy crunchy.

Adding in dried fruit like dried cranberries, raisins or even unsweetened coconut may not work well for this recipe because they are so thin. But feel free to experiment. Even if they crumble it'll make a fantastic granola!

Be sure you're using an 11×17 inch baking sheet and press the mixture down very firmly.

Your granola bars will seem thin, but this is the goal. They need to be thin to get crispy when baking.

Other Healthy Homemade Snacks

How to Make Healthy Homemade Granola Bars

MelissaKNorris
These healthy homemade granola bars are crunchy and just like a Nature Valley knockoff, just sweet enough with a hint of spice.
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Snack
Servings 12

Ingredients
  

  • 5 cups rolled oats regular, not quick
  • 3/4 cup finely chopped pecans
  • 1/3 cup maple syrup
  • 1/3 cup brown sugar packed
  • 1/2 cup coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions
 

  • Mix together dry ingredients. Drizzle liquids on top of oats and mix until the oats are covered and moist. With a large spatula, press granola firmly into a 17×11 pan. Bake at 325 degrees for 20-25 minutes. Let cool 1 hour before cutting and removing from pan.
  • Don't use another size pan. The ingredients are carefully measured and altering pan size will alter how these turn out. Be sure to press very firmly on the granola mixture, it should be really flat.

Notes

It's normal to have some pieces crumble, they're delicious to use as granola on yogurt or on top of oatmeal.
Keyword homemade granola bar recipe without honey
Tried this recipe?Let us know how it was!

Strawberry Rhubarb Dump Cake without Jello & Homemade Cake Mix

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Strawberry rhubarb dump cake is one of my favorite recipes, in fact, I started with this recipe when I was seven years old. A neighbor served this dish and the next day, I walked up the street to her log cabin and asked for the recipe. She graciously shared! (I take it as a compliment when someone asks for the recipe and always supply it upon request)

But as we started moving away from processed and boxed foods, I had a hard time making strawberry rhubarb dump cake because the original recipe called for both strawberry jello (hello food dye and artificial flavoring) and a boxed cake mix.

Easy Strawberry Rhubarb Dump Cake from Scratch

Since recovering my health and only using from scratch recipes in our kitchen, I struggled with giving up our beloved Strawberry Rhubarb dump cake or using the processed ingredients and cringing the entire time. I'm telling you, the dilemma is real people.

I'm not one to give up on our favorites, I was determined I could do this real food. Determined. It took a couple of goes, but I did it. This strawberry rhubarb dump cake from scratch now contains real strawberries, gelatin (totally a health food when sourced from grass fed cattle), and a homemade cake mix that is light and fluffy. Can I get an amen!!!

No more feeling guilty and it still tastes amazing.

So I did it, I came up with a completely real food version of our favorite. You're welcome!

If making things from scratch the old-fashioned way without chemicals and a ton of store bought ingredients, you're going to love The Made-From-Scratch Life.

Included are my great-grandmothers and grandmother's recipes for old-fashioned cakes, pies, cornbread, jams, jellies and more with 40+ made-from-scratch time tested recipes and goodness! P.S. check out the bonuses –> The Made-From-Scratch Life

Easy Strawberry Rhubarb Dump Cake without Jello

4 cups diced rhubarb

1 and 1/2 cups sliced strawberries

1/4 to 1/2 cup sugar (I use raw organic cane sugar)

1 scoop (2 and 1/2 teaspoons gelatin) I use this brand of gelatin that's from grass fed cattle and no fillers

1 cup cold water

Homemade Cake Mix

1 and 1/2 cups all purpose flour (we'll turn it into cake flour below)

3 Tablespoons organic non-GMO corn starch (use 2 Tablespoons  in the bottom of your cup, then spoon full with flour, use 1 Tablespoon for the 1/2 cup)

3/4 cup  sugar

1 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees Fahrenheit. Place rhubarb and sliced strawberries in pan, sprinkle sugar over it, then evenly sprinkle the gelatin over top.

Thoroughly mix your dry cake ingredients together and sprinkle evenly over rhubarb. Pour your 1 cup water over all of this and dot with 3 tablespoons chopped butter. Don’t stir!

Bake at 350 for 1 hour. Serve this warm by itself, or add a dollop of whipped cream or vanilla ice cream. My husband says the rhubarb counts as a vegetable and eats it for breakfast, too

A great way to keep rhubarb for baking all year long is to chop it up and freeze it in a plastic freezer bag or freezable container.

The great thing about this strawberry rhubarb dump cake is you can use fresh or frozen fruit, so it can be served all year long.

Strawberry Rhubarb Dump Cake without Jello

MelissaKNorris
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 12

Ingredients
  

  • 4 cups diced rhubarb
  • 1 and 1/2 cups sliced strawberries
  • 1/4 to 1/2 cup sugar I use raw organic cane sugar
  • 1 scoop 2 and 1/2 teaspoons gelatin I use this brand of gelatin that's from grass fed cattle and no fillers
  • 1 cup cold water
  • Homemade Cake Mix
  • 1 and 1/2 cups all purpose flour we'll turn it into cake flour below
  • 3 Tablespoons organic non-GMO corn starch use 2 Tablespoons in the bottom of your cup, then spoon full with flour, use 1 Tablespoon for the 1/2 cup
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Place rhubarb and sliced strawberries in pan, sprinkle sugar over it, then evenly sprinkle the gelatin over top.
  • Thoroughly mix your dry cake ingredients together and sprinkle evenly over rhubarb. Pour your 1 cup water over all of this and dot with 3 tablespoons chopped butter. Don’t stir!
  • Bake at 350 for 1 hour. Serve this warm by itself, or add a dollop of whipped cream or vanilla ice cream. My husband says the rhubarb counts as a vegetable and eats it for breakfast, too.
Tried this recipe?Let us know how it was!

Red Pepper Garlic Jelly Recipe

by 7 Comments

This Easy Red Pepper Jelly recipe is my favorite savory jelly recipe. There's nothing like a bit of sweet heat and this homemade red pepper garlic jelly recipe delivers both. May through November is jam and jelly making season at our house. I can't remember the last time I've purchased jam or jelly in the store, it's been years for sure.

Around the holidays there is nothing better than pulling out jars of homemade goodness to share with guests. Plus, the work is already done so it makes for fast serving during a normally busy time of year.

This Red Pepper Jelly is perfect on top of a brick of cream cheese with crackers for an easy appetizer or an excellent glaze for meatballs and chicken. Or smeared on toast. Pretty much anyway you can think of, it's good!

Red Pepper Jelly Recipe, easy delicious appetizer over cream cheese or the perfect glaze for meatballs or chicken

How to Make Red Pepper Jelly 

1 cup minced red bell pepper

1/4 cup deveined and minced jalapenos (or pepper of your choice)

5 cloves finely chopped garlic

1 and 1/3 cups vinegar

2 and 1/3 cups sugar or 1 and ½ cups honey (I use raw organic evaporated cane juice)

1 and ½ teaspoons pectin powder (I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.)

2 teaspoons calcium water (comes with One 1 oz Pomona's Universal Pectin)

Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.

Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.

Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.

Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.

Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.

Note: Because Pomonas Pectin uses calcium water instead of sugar for the set, you may double or triple this recipe, but make sure you don't alter the ratio of ingredients in anyway.

My favorite recipes using garlic jelly are pairing pouring it over a brick of cream cheese and then making these homemade crackers in 5 minutes as the cracker to dip into it with.

Red Pepper Jelly Recipe, easy delicious appetizer over cream cheese or the perfect glaze for meatballs or chicken

What's some of your favorite holiday recipes? Do you make savory jellies?

Red Pepper Garlic Jelly Recipe

MelissaKNorris
Easy red pepper jelly with pops of garlic for the perfect savory and sweet canning recipe
0 from 0 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Condiment

Ingredients
  

  • 1 cup minced red bell pepper
  • 1/4 cup deveined and minced jalapenos or pepper of your choice
  • 5 cloves finely chopped garlic
  • 1 1/3 cups vinegar
  • 2 1/3 cups sugar or 1 ½ cups honey I use raw organic evaporated cane juice
  • 1 ½ teaspoons pectin powder I only use Pomona’s Pectin, read more about how it works, what it is, and why I love it here.
  • 2 teaspoons calcium water comes with One 1 oz Pomona's Universal Pectin

Instructions
 

  • Prepare hot water bath canner and begin to warm water. Wash and rinse jars in hot soapy water right before filling with hot jelly so the glass is warm.
  • Place peppers, garlic, and vinegar in a sauce pan. Add calcium water and stir well. Measure ½ cup of sugar into a bowl with pectin and combine.
  • Bring sauce pan contents to a boil. Add pectin-sugar and stir vigorously for 2 minutes. Add remaining sugar and stir until dissolved. Return to a boil and remove from heat.
  • Fill warm jars with red pepper garlic jelly within a ¼ inch from the top. Wipe rims clean and put on lids and bands.
  • Place jars in a hot water bath and process for 10 minutes. Allow to cool on a towel in a draft free area for 24 hours. Check seals and store in a cool dark place. If any jars have not sealed, put in fridge and use within 3 weeks.
Keyword red pepper jelly
Tried this recipe?Let us know how it was!

Want more savory canning recipes for putting up the harvest? Yes, the answer is always yes.

Try our Spicy Peach Jam Low Sugar & No Store Bought Pectin here

Will you be trying this red pepper garlic jelly? Does anyone else think it looks Christmas in a jar?

 

How to Dry Your Own Herbs at Home

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How to dry your own herbs at home so you don't ever cringe at the price of spices in the grocery store again. Some brands are as much as ten dollars for a small jar. I decided I was no longer going to pay those kind of prices and determined to start growing some of my own herbs.

How to Dry Herbs www.melissaknorris.com Pioneering Today

Cooking with fresh herbs is amazing. The depth of flavor is so much more than the dried version, but if you live in a climate that has cooler (or down right frigid at times) winters, then not all of your garden herbs are available year round. So like any true pioneer, we're preserving our herbs for use during the winter.

When to harvest herbs for drying

Harvesting and drying herbs is best done in the morning. They have the highest concentration of oils in their leaves at this time of day, you want to harvest right after the dew has dried but before the sun begins to heat up the air and plant. Basil is the exception and can be picked a bit later in the morning.

Herbs drying before dehydrating www.melissaknorris.com Pioneering Today

Lightly rinse your herbs to remove any dust or other unseen debris. I'm sure you practice organic gardening at home, so we don't have to worry about any icky chemicals or pesticides. Place herbs on an absorbent towel to suck up the rinse water.

There are two ways to dry herbs, one is using a dehydrator and the other is the old fashioned hanging method. Because we're so damp in the Pacific Northwest this time of year, I use the dehydrator.

How to dry herbs without a dehydrator

Old fashioned method. Tie the ends of no more than four to five stalks of herbs together. Hang the bunches upside down in a warm dry area, out of direct sunlight. Allow to dry until leaves crumble at your touch. Depending upon the moisture content in your leaves and the climate, this can take anywhere from a week to a month.

Best temperature to dehydrate herbs

Herbs are best dried at 95 degrees Fahrenheit, especially if you want to use them for medicinal purposes later. If you live in an area with high humidity, you may need to increase the temperature slightly, but try to stay as low as possible.

After a ton of research, I purchased my Nesco Square Dehydrator due to it's design to hold more food per tray than the circle varieties and the price point. I've had my Nesco for 5+ years and love it. We've done fruit leather, jerky, candied apples, and herbs so far. I've ran it for two days straight without any problem and it's extremely quite.

How to dry herbs www.melissaknorris.com Pioneering Today

Dehydrator method. Place your herbs in a single layer on your dehydrator tray, making sure they're not touching. Because the herbs will shrink dramatically when dried, I use my fruit leather screens Nesco SQM-2-6 Clean-a-Screen for FD-80 and FD-80A Series Square Dehydrators You want to make sure there's enough between the herbs for the air to circulate.

Because herbs don't transfer flavors when drying, you can dry them together. I had four trays going at once with chocolate mint, spearmint, oregano, basil, and thyme.

How to tell when herbs are dehydrated

Dehydrating times for herbs will vary depending on the size of the leaves and the moisture content. Some will be done in 12 to 24 hours and others may take several days.

To test, take a leaf between your thumb and pointer finger. It should crunch and crumble when pressed. Leave the leaf in the largest form for storage and grind up right before use. The smaller the item the faster it will degrade and lose it's flavor and medicinal quantities.

Store herbs in a tight container. I prefer glass jars as plastic containers seem to affect the flavor of the herbs over time. I purchases these jars from my affiliate partner Amazon for this years herb harvest 4PK 4OZ Dry Herb JarsYou can also use any glass jar with a tight fitting lid you have on hand.

It's best to store dried herbs out of the light in a cool, dry place to retain the most flavor and the longest shelf life.

When cooking with dried herbs,I put the herbs in at the end of the cooking time to maximize flavor.

What herbs do you grow in your garden? How do you use herbs throughout the year?

5 Tips to Success Raising Backyard Chickens

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Raising your own livestock is one of the best ways to become self-sufficient, eat healthy organic meat, and increase your preparedness in times of disaster with a ready food supply. Because the time to prepare is before you have the need.

Being prepared does not have to be scary or overwhelming! With the right approach, it's simple and practical — but especially, it's extremely important for a family's safety and security.

We raise our own beef cattle, but what if you don't have land? What's urban or country folk to do? Raise chickens!

I'm so excited to have Erin giving us the low down on how to raise chickens. We went the baby chick route a couple of years ago and in four months went from a flock of fifteen down to one.

5 Tips to Success Raising Backyard Chickens www.melissaknorris.com Pioneering Today
Photo Credit Erin Kelly of Blue Yurt Farm

If I'd had this post, I'd have known young chicks aren't as “street” wise and we could have avoided the pain of loosing them by investing in older chickens. Plus, I would have gotten some eggs for my trouble. If you're considering chickens, or already have chickens, you'll love this post! Plus, chickens are a great way to provide food for your family in case of emergencies.

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Pioneering Today-How to Can Peach Salsa

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How to can fresh peach salsa www.melissaknorris.com Pioneering Today

My father's favorite fruit is peaches, specifically, peach pie. In an effort to make homemade Christmas gifts, I decided to can up some peach pie filling for part of his Christmas gifts. I ended up with one and half boxes of peaches, so after canning seven jars of the peach pie filling, I still had quite a bit left over.

We ate peaches fresh, peaches cooked on the grill with a honey cinnamon glaze (oh so good), peach fruit leather, peach and mint smoothies, and I still had peaches. So I decided to make up a batch of peach salsa. Tomatoes and I have a love hate relationship. I love to eat and cook with them, but they hate to grow in my Pacific Northwest garden, or maybe it's just my garden, not the Pacific Northwest. Some of my neighbors grow gorgeous tomatoes, and while I can grow almost everything else, tomatoes are my one true woe.

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