How To Make Rhubarb Jam: An Easy Small Batch Recipe

How To Make Rhubarb Jam: An Easy Small Batch Recipe

It’s Rhubarb Season: Make A Simple Rhubarb Jam

Rhubarb: What Is It & How Do I Cook With It?

Learn how to make rhubarb jam! Rhubarb might not be on your regular shopping list, but it’s a springtime gem!

Raw rhubarb has a crunchy texture, similar to celery, but with an intense, lip-puckering tartness. The magic happens when you cook it down, rhubarb softens, and that harsh tartness mellows into the perfect balance of sweet and tangy.

Why You Will Love This Recipe

If you’re like me, finding rhubarb jam in the grocery store is nearly impossible. That leaves farmers markets or, better yet, making your jam right in your kitchen! Luckily, making Homemade rhubarb jam is easy and a great way to use spring rhubarb! 

This is a small batch recipe and maybe the easiest way to make the perfect jam. No need for added pectin, knowledge of canning, or special equipment  such as a canning pot, jar lifter, or special canning jars either. 

Just a few simple ingredients and a medium saucepan!

Rhubarb’s Versatility

Rhubarb is incredibly versatile, and beyond jam, it shines in a variety of dishes. You can cook it into desserts, whip up a honey-sweetened rhubarb compote, or even sauté it to serve alongside roast chicken, pork, or tofu. I love turning rhubarb into a compote that’s perfect for keeping in the fridge or freezer. One of my favorite ways to use it is in a oney Rhubarb Yogurt Parfait.  

 

Rhubarb Jam in a white bowl with a spoon on a wooden serving board

Just 3 Ingredients for This Homemade Rhubarb Jam

You won’t believe how easy and delicious this recipe is, with just 3 simple ingredients!

  1. Fresh Rhubarb: Look for crisp, firm stalks that are tender when you slice them. The chopped rhubarb will bring that signature tart flavor and a perfect texture when cooked down.
  2. Honey: I love using liquid honey like clover, orange blossom, or sage for a natural sweetness. You can also swap it for white sugar—adjust the amount based on your desired sweetness.
  3. Lemon Juice: One lemon does double duty here! You’ll use both the juice and zest to brighten up the flavors and balance the tartness.

 Optional Add-Ins:

  • Strawberries: Add them for a delicious strawberry rhubarb jam.
  • Orange Juice & Zest: For a citrusy twist, use fresh orange juice and zest.
  • Red Pepper Flakes: If you’re craving a little heat, sprinkle in red pepper flakes for a spicy rhubarb jam.

Rhubarb on a white background some stalks some cut up

How to Make This Easy Rhubarb Jam Recipe

 

Step 1: Combine Ingredients

Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.

Step 2: Cook on Medium-High Heat

Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.

Step 3: Simmer on Low Heat

Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.

Step 4: Cool and Store

Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage. 

Rhubarb jam in a yogurt parfait in a glass jar with granola and a wooden spoon

How to Use Rhubarb Sauce and Jam

Rhubarb jam is not only delicious but also incredibly versatile! Here are a few creative ways to incorporate it into your meals and snacks:

  • Spread on Toast: A classic, simple way to enjoy rhubarb jam for breakfast.
  • Fancy PB&Js: Upgrade your peanut butter and jelly sandwiches with a layer of rhubarb jam for a sweet and tart twist.
  • Turkey and Cheese Sandwich: Add a spoonful of jam to a turkey and cheese sandwich for a surprising pop of flavor.
  • Yogurt Parfaits: Layer it into yogurt parfaits with granola for a fruity, tangy touch.
  • Over Ice Cream: Drizzle over vanilla or strawberry ice cream for a homemade strawberry rhubarb sundae!
  • Baked Goods: Bake it into muffins, scones, or cakes for a fruity burst in every bite.
  • In Smoothies: Blend a spoonful into smoothies for added sweetness and tartness.
  • In a Vinaigrette: Whisk it into a vinaigrette and drizzle over springtime greens or a hearty grain bowl.

Storing Rhubarb Jam

This recipe can be stored in the refrigerator for up to 2 weeks or frozen for up to 6 months. Yes, you can freeze jars of jam—this is called freezer jam! It’s a fantastic option if you’re not quite ready to tackle traditional canning but still want to preserve your jam for longer.

I like to store my jam in half-pint jars with straight sides and a wide mouth. These are freezer-safe, making them perfect for batches of rhubarb jam that I can enjoy year-round!

 

Strawberry Sauce with Frozen Strawberries in 3 mason jars

Canning Rhubarb Jam

This year marks my first attempt at growing my rhubarb, and while I’m new to gardening, I’m also just beginning to explore the art of canning. I haven’t done much canning yet, but it’s a skill I’m excited to master!

If you’re ready to try canning, here’s some helpful information on how to use this recipe. Rhubarb jam is a great gift!

Redish-Pink Rhubarb compote in a 10oz mason jar with a spoon dipped into the top

Rhubarb

What is Rhubarb and how does it taste?

Rhubarb is an early spring vegetable, but it’s often treated like a fruit in the kitchen. The vibrant pinkish-red stalks are the edible part of this hardy perennial plant, and the redder the stalk, the sweeter the flavor. Rhubarb has a tart, almost lemony sourness, which is why it’s often cooked with sugar to balance out its sharpness. It’s commonly paired with strawberries in desserts, making a perfect sweet-tart combination.

How to Cook with it

Rhubarb can be used in both sweet and savory dishes. Here are some ideas:

  • Savory Dishes: Slice it up and incorporate it into savory recipes like a chard stir-fry, or roast it alongside chicken for a unique flavor contrast.
  • Sweet Creations: Cook rhubarb down into a compote and use it in smoothies, yogurt parfaits, or even a Lemon Rhubarb Vinaigrette for a tangy salad dressing. The possibilities are endless!

Tip: Sometimes you’ll find rhubarb with green stalks—don’t worry, they’re completely edible 

How to Store Rhubarb Stalks

  • Refrigerator: Wrap the stalks in a reusable produce bag, or aluminum foil, or store them in a covered container. Keep them in the crisper drawer of your fridge for 2-3 weeks.
  • Freezer: For long-term storage, slice the stalks into 1 to 2-inch pieces. Spread them in a single layer on a baking sheet and freeze for about 4 hours. Once frozen, transfer the pieces to a reusable freezer bag. Rhubarb can be stored in the freezer for 6 months to a year.

 

Rhubarb Jam in a white bowl with a spoon on a wooden serving board

 

More Rhubarb Recipes?

Whether you are enjoying this recipe simply with some buttered toast or whisked into a vinaigrette and drizzled over an elegant mixed greens and herbs salad, your tastebuds will be singing its spring!

Also, check out my article about Rhubarb and why it should be on your produce list for your next farmer’s market visit on Hood River Eats a blog that shares what’s going on with local food makers in Hood River and its surrounding communities.

Rhubarb Jam in a white bowl with a spoon on a wooden serving board

Easy Honey Rhubarb Jam

Sarah Harper MS, RD, LDN
Make this Easy Honey Rhubarb Jam and enjoy it so many ways, spooned over ice cream, in a yogurt parfait, or whisked into a vinaigrette.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 18 servings
Calories 49 kcal

Equipment

  • 1 medium saucepan
  • 1 measuring spoon and cup set

Ingredients
  

  • 1 lbs rhubarb, chopped
  • 3/4 cup honey
  • 1 tbsp lemon zest or the zest of 1 lemon - optional
  • 2 tbsp lemon juice or the juice of 1 lemon - optional

Instructions
 

Step 1: Combine Ingredients

  • Place the chopped rhubarb, honey (or sugar), lemon juice, and zest in a medium-sized saucepan.

Step 2: Cook on Medium-High Heat

  • Turn the heat to medium-high and cook for 5-10 minutes, stirring occasionally to prevent sticking.

Step 3: Simmer on Low Heat

  • Once the mixture begins to soften and release juices, reduce the heat to low. Continue cooking for 5 minutes, or until the rhubarb has fully broken down into a jam-like consistency.

Step 4: Cool and Store

  • Remove from heat and allow the jam to cool. Transfer to an airtight container and store in the fridge for up to two weeks or freeze for longer storage. 

Nutrition

Serving: 2TbspCalories: 49kcalCarbohydrates: 13gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.01gSodium: 2mgPotassium: 82mgFiber: 1gSugar: 12gVitamin A: 26IUVitamin C: 3mgCalcium: 23mgIron: 0.1mg
Keyword compote
Tried this recipe?Let us know how it was!
Easy Homemade Acorn Squash Bread Recipe

Easy Homemade Acorn Squash Bread Recipe

Easy Homemade Acorn Squash Bread Recipe

You may have had pumpkin bread, zucchini bread, and banana bread, but have you tried an Acorn Squash Bread recipe?! It is a flavorful bread that carries the cozy aroma of the fall season. 

This recipe has a slightly nutty flavor and is lightly spiced with ground cinnamon. 

 

Warmly yellow Sliced Acorn Squash bread on a cutting board straight on

Why I Love This Flavorful Acorn Squash Bread

This is my new favorite fall treat and I love that this recipe comes together in just one bowl and doesn’t require an electric mixer. It has just the right amount of sweetness for me however, if you want this recipe to be more sweet, you can add a sweet cinnamon spiced glaze. 

This is a delicious quick bread recipe that is a great addition to your baking rotation. This recipe can be made into squash muffins or dressed with a sweet glaze and toasted pumpkin seeds.

I am growing acorn squash as one of the winter squashes in the garden but you can find acorn squash in most farmers markets and the grocery store around fall and winter. 

halved acorn squash with seeds on a off white backdrop

Ingredients

  • Acorn squash (about 2 cups pureed) 
  • Unsalted melted butter, plus more for greasing the pan 
  • All-purpose flour 
  • Whole wheat flour 
  • Baking powder 
  • Baking soda 
  • Ground cinnamon 
  • Kosher salt 
  • White sugar 
  • Eggs
  • Greek yogurt 
  • Vanilla extract
  • Optional ingredients: chopped toasted walnuts or chocolate chips

Step By Step Instructions

Step 1: Prepare Homemade Acorn Squash Puree

Cut the acorn squash in half and remove the seeds. 

  • Roasting: Preheat your oven to 400°F (200°C). Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork. 
  • Air Frying: Preheat your air fryer to 400°F (190°C). Cut the squash halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender. 

Once your squash is cooked, cool slightly, then scoop flesh out from the outer skin. In a large bowl, mash squash with a potato masher until smooth. Alternatively, you can puree it in a blender or food processor until smooth. 

acorn squash in air fryer top image acorn squash puree bottom image

Step 2: Preheat Oven 

Preheat your oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan with butter, and cooking spray, or line it with parchment paper. 

Step 3: Mix Wet Ingredients 

In a large mixing bowl combine approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined. 

Step 4: Add Dry Ingredients 

In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the flour mixture into the squash mixture until just combined. Avoid overmixing to keep the bread tender. 

Step 5: Bake 

Pour the batter into the prepared bread loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean and the bread is golden brown. 

Step 6: Cool and Serve 

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice with a sharp knife and enjoy! 

Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture. 

How To Serve Acorn Squash Bread Recipe

You can serve this bread warm with a little butter and coffee as a sweet treat with breakfast. Alternatively, you can serve this as a warm dessert. I like to serve this in a small bowl with vanilla ice cream, whipped cream, and a drizzle of maple syrup. 

 

How To Store This Acorn Squash Bread Recipe

Short Term Storage:

 After the bread has completely cooled, wrap it tightly in plastic wrap or aluminum foil. Store it at room temperature for up to 2 days.

Week-long storage: 

Wrap the cooled bread in plastic wrap or foil, or place it in an airtight container. Store it in the refrigerator for up to a week.

Long-term storage: 

I like to make this Acorn Squash Bread in advance and freeze it for later. Freezing is my favorite storage method because it allows me to have this delicious treat ready to go whenever guests arrive. I simply take it out of the freezer, let it thaw, and serve it with coffee for breakfast or warm it up as a cozy dessert paired with ice cream. 

Wrap the cooled bread tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe zip-top bag. Label the bread with the date and freeze it for up to 3 months. To thaw, place the bread in the refrigerator overnight or let it sit at room temperature for a few hours. You can also reheat individual slices in the microwave or oven.

One-Bowl Acorn Squash Bread sliced on a wooded cutting board.

More Recipes

Strawberry Cornbread Drop Biscuits

Healthy Honey Almond Cheese Spread Recipe

Quick Jammy Soft Boiled Eggs in Air Fryer

Copycat Glazed Bojangles Bo-Berry Biscuits Recipe

Healthy Peanut Paradise Tropical Smoothie Café Copycat

Warmly yellow Sliced Acorn Squash bread on a cutting board straight on

Acorn Squash Bread

Sarah Harper MS, RD, LDN
Enjoy this Acorn Squash Bread recipe along side your morning coffee or served warm with vanilla ice cream.
Prep Time 35 minutes
Cook Time 1 hour
resting time 10 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 301 kcal

Equipment

  • 1 air fryer or oven
  • 1 Large Mixing Bowl
  • 1 measuring utensils
  • 1 rubber spatula
  • 1 8½-by-4½-inch loaf pan

Ingredients
  

  • 1 acorn squash about 2 cups pureed or mashed
  • ½ cup unsalted melted butter, plus more for greasing the pan  1 stick
  • 1 cup all-purpose flour 
  • ½ cup whole wheat flour 
  • tsp baking powder 
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ¾ cup white sugar
  • 2 large eggs
  • ½ cup Greek yogurt
  • 1 tsp vanilla extract
  • Optional: toasted walnuts or bittersweet chocolate chips

Instructions
 

Step 1: Prepare Squash

  • Cut the acorn squash in half and remove the seeds. 
    Roasting: Preheat your oven to 400°F (200°C). Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-45 minutes, or until the flesh is tender and easily pierced with a fork.
    Air Frying: Preheat your air fryer to 400°F (190°C). Cut the halves into smaller pieces to fit in the air fryer basket. Air fry for 10-15 minutes, or until the flesh is tender. 
    Allow the acorn squash to cool slightly, then scoop out the flesh. In a large bowl, mash squash with a potato masher until smooth. Alternatively you can puree it in a blender or food processor until smooth.

Step 2: Preheat Oven

  • Preheat your oven to 350°F (175°C). Grease a 8½-by-4½-inch loaf pan or line it with parchment paper.

Step 3: Mix Wet Ingredients

  • In a large bowl,  stir together approximately 2 cups of pureed squash, eggs, sugar, melted butter or oil, yogurt, and vanilla extract. Mix well until combined.

Step 4: Add Dry Ingredients

  • In the same bowl, sift in the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir the mixture until just combined. Avoid overmixing to keep the bread tender.

Step 5: Bake

  • Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

  • Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!
  • Optional: Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.

Nutrition

Calories: 301kcalCarbohydrates: 41gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 72mgSodium: 1177mgPotassium: 269mgFiber: 2gSugar: 1gVitamin A: 614IUVitamin C: 6mgCalcium: 93mgIron: 2mg
Keyword dessert
Tried this recipe?Let us know how it was!
How To Make Strawberry Sauce From Frozen Strawberries

How To Make Strawberry Sauce From Frozen Strawberries

How To Make Easy Strawberry Sauce Recipe From Frozen Strawberries

I love this recipe for Strawberry Sauce during strawberry season but you can enjoy it year round with frozen strawberries. This is a delicious strawberry topping for pancakes and french toast oatmeal to fresh fruit smoothies, when you have a jar of this sauce handy you can elevate even the most mundane of recipes.

Perhaps my favorite way to Sarah’s Strawberry Sauce is spooned over a cool bowl of Greek Yogurt. I’ll add a bit of slivered almond and a touch of granola to bring that Greek Yogurt to the next level.

Let’s discuss the simple ingredients. Then, I’ll dive a little deeper into my favorite dishes where I add Sarah’s Strawberry Sauce.

Strawberry Sauce with Frozen Strawberries in 3 mason jars

Ingredients

This homemade strawberry sauce recipe is both simple and versatile. 

Here’s what you’ll need for this easy sauce:

Ripe Strawberries

Fresh or frozen strawberries are ideal for this recipe. If your berries are nearing their prime, this is a great way to use them and extend their shelf life. You can also mix in other frozen or fresh berries or other fruits. For a twist, try cooking down strawberries and peaches for a peachy sauce variation.

Lemon

Lemon juice enhances the flavor of the sauce and can help extend its shelf life in the refrigerator. While it’s not essential, the acidity of lemon adds a delightful tang. For an extra zing, consider adding fresh lemon zest. Lemon also plays a key role in thickening jams and preserves, which is a topic for another time!

Sugar

For a traditional approach, use granulated sugar. If you prefer a different sweetener, maple syrup works wonderfully, especially when serving with pancakes. To reduce calories, substitute the sugar with stevia or monk fruit sweetener.

Adjust the ratio of ingredients to suit your taste buds!

 

How To Make This Homemade Sauce With Frozen Berries

  • Cook the Frozen Strawberries:
    • Place the frozen strawberries directly into a medium saucepan.
    • Add the sugar and lemon juice to the pan.
  • Cook the Sauce:
    • Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down.
    • Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.
  • Simmer:
    • Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.
  • Optional – Blend for a Smooth Sauce:
    • If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.
    • If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.
  • Add Lemon Zest (Optional):
    • Stir in the lemon zest during the last minute of cooking if desired.
  • Cool and Serve:
    • Let the finished sauce cool slightly before serving. It will thicken more as it cools.

Foods to Pair with Your Simple Strawberry Sauce

This homemade strawberry sauce is incredibly versatile and pairs beautifully with many dishes. Here are some of my favorite ways to enjoy it:

Ice Cream Sundae 

This strawberry sauce makes the perfect topping for a classic banana split, a scoop of vanilla ice cream. Or improve upon classic strawberry ice cream with a topper of strawberry sauce.

Other Desserts

Enjoy this spooned-over angel food or pound cake. Top it with whipped cream for an extra indulgent treat. It’s also a star ingredient in my strawberry shortcake recipe.

Yogurt Parfaits

I often enjoy this sauce in my breakfast parfaits. It pairs wonderfully with full-fat Greek yogurt, fresh strawberries, nuts, and a sprinkle of granola for a delicious and satisfying start to the day.

Strawberry Smoothies

Add this sauce to a smoothie with a frozen banana or other berries for a refreshing summer treat with delicious fresh strawberry flavor! If you’re interested, check out my recipe for Strawberry Muffin Smoothies.

Oatmeal

Mix this sauce into a bowl of steaming oatmeal for a burst of fruity flavor. Add a little cream, butter, or whole milk, and you’ve got yourself a comforting bowl of strawberries and cream oatmeal.

PBJ Wraps

When I’m backpacking, PBJ wraps are a go-to. For convenience, I use tortillas instead of bread. Spread some peanut butter, drizzle this strawberry mixture on top, sprinkle with sunflower seeds, and roll it up for a quick, nutrient-packed snack or lunch in the wilderness.

Strawberry Lemonade

This sauce is also perfect for adding a fruity twist to strawberry lemonade—stir it into lemonade for a refreshing and flavorful drink.

 

Redish pink cocktail in a short glass garnished with limes and strawberries

Storage of Strawberry Sauce

If you make a big batch of strawberry sauce you can store it in an air-tight container in the refrigerator for up to 2 weeks. If you’ve made a large batch and want to keep it for longer, consider canning it. For tips on canning, check out my article, Top Three Ways to Preserve Strawberries.

Additionally, you can freeze this strawberry sauce for up to 6 months. Simply transfer it to a freezer-friendly container, and it’ll be ready to enjoy whenever you like.

For a step-by-step guide on canning, check out this helpful article and video by Allrecipes.

Strawberry Sauce with Frozen Strawberries in 3 mason jars

More Easy Recipes

How To Make The Best Creamy Oatmeal Recipe

How To Make A Thick Strawberry Smoothie Bowl with No Banana

The Best Watermelon Strawberry Margarita

How To Make Panera Strawberry Banana Smoothie Recipe

Strawberry Sauce with Frozen Strawberries in 3 mason jars

Strawberry Sauce From Frozen Stawberries

Sarah Harper MS, RD, LDN
Use frozen strawberries for fabulous strawberry sauce year round.
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 143 kcal

Equipment

  • Large Pot
  • wooden spoon

Ingredients
  

  • 8 cups frozen strawberries hulled
  • 1 cup sugar
  • tbsp lemon juice
  • 1 tsp lemon zest

Instructions
 

Cook the Frozen Strawberries

  • Place the frozen strawberries directly into a medium saucepan. Add the sugar and lemon juice to the pan.

Cook the Sauce

  • Cook over medium heat, stirring occasionally. The strawberries will release their juices as they thaw and start to break down. Once the strawberries have thawed and softened, continue cooking as the sauce begins to bubble.

Simmer

  • Reduce the heat to low and let the sauce simmer for about 10-15 minutes, stirring occasionally until the sauce thickens.

Optional - Blend for a Smooth Sauce

  • If you prefer a smooth sauce, you can blend the mixture using an immersion blender or a regular blender.If you blend the sauce, return it to the pan and cook for another 2-3 minutes if you want it thicker.

Cool and Serve

  • Let the finished sauce cool slightly before serving. It will thicken more as it cools.

Notes

I canned much of this recipe to save for future yummy desserts and breakfast. Here is the youtube video and article I read and watched many times on how to can!
 
How to can video found on allrecipes.com
How to can article found on bhg.com

Nutrition

Calories: 143kcalCarbohydrates: 36gProtein: 1gFat: 1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 2mgPotassium: 224mgFiber: 3gSugar: 32gVitamin A: 18IUVitamin C: 86mgCalcium: 24mgIron: 1mg
Keyword condiment, sauce, strawberry
Tried this recipe?Let us know how it was!
Bojangles Blueberry Biscuits Recipe: Easy Copycat

Bojangles Blueberry Biscuits Recipe: Easy Copycat

Better Than Bojangles Blueberry Biscuits Recipe

Today, I am unveiling a homemade marvel, an irresistible blueberry drop biscuit. These better-than-Bojangles blueberry biscuits are bursting with the natural sweetness of blueberries and buttery flakey love. Furthermore, they are so much better than a copycat recipe.

 

Blueberry Biscuits on a white plate with a sweet lemon glaze

 

Why I Made This Recipe

There is a special place in my heart for biscuits. In fact, during my undergraduate years, I dedicated my experimental foods project to exploring dairy milk alternatives in drop biscuit recipes. You could say I’m a true “biscuit enthusiast.”

However, my reasons for creating this recipe go beyond my love for biscuits.

Blueberry Season: Blueberries are in season! What a great way to use up some of your latest summer blueberry hauls. However, when blueberries are not in season, I always have a bag of frozen blueberries in the freezer (it’s Jacob’s absolute favorite food). And, frozen blueberries work just as well in this recipe.

Easy: Perhaps it’s the countless times I made drop biscuits during that undergraduate experimental foods class, but making biscuits is a breeze. They are ready in under an hour with zero proofing time, chilling time, or any lengthy waiting time.

Even after devouring a multitude of biscuits that year, my love for them remains unwavering.

Comfort food Perfect for Sharing: Few things can rival the comfort of a warm biscuit slathered with butter.

Sure you could share a plate of box brownies, or break and bake cookie dough, but sharing a batch of made-from-scratch, freshly baked biscuits takes sharing to a whole new level of “caring”. Trust me, this recipe is a crowd-pleaser. I would know, I’ve shared these biscuits on numerous occasions.

 

Blueberry Biscuits sered on a plate with the sweet lemon glaze of to the side in a white bowl

 

Ingredients For Bo Berry Biscuits with Lemon Glaze

Biscuits

  • Bread Flour or all purpose flour
  • Baking Powder
  • Kosher Salt
  • Sugar
  • Cold Butter
  • Fresh or Frozen blueberries
  • 2% milk or buttermilk
  • Lemon Zest
  • Vanilla extract

Sweet Lemon Glaze

  • Lemon juice
  • Powdered sugar

 

 

Three Blueberry Biscuits Stacked

 

How to Make Bojangles Blueberry Biscuits Recipe with Lemon Glaze

Blueberry Biscuits

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas.
  • In a separate bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy.
  • Gently fold in the blueberries.
  • Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit.
  • Bake for 12-15 minutes or until the biscuits are lightly golden on the tops.

The Lemon Glaze

  • While the biscuits are baking, mix lemon juice and powdered sugar together.
  • Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate.
  • Using a spoon drizzle the glaze over the biscuits before serving you homemade biscuits.

A top down shot of a lemon glaze with a blue linen background

 

Serving Suggestions

In this recipe, I change things up by adding a mouth-puckering lemony icing glaze. Here are some other easy ways to serve up these .

  • Served simply, unglazed, with butter and honey
  • Paired with blueberry preserves
  • Alongside fresh blueberries or berries
  • Served with a plain or sweet cream cheese
  • Crumbled over a yogurt parfait
  • The biscuit for a breakfast sandwich
  • Unglazed alongside some golden brown fried chicken
  • My favorite – Alone with coffee or tea!

 

Want to have this along side a healthy breakfast? Check out my article on How To Make A Healthy Balanced Breakfast!

 

A plate of seven blueberry biscuits

 

How to Store This Recipe

Before storing these biscuits, allow them to cool completely.

  • At room temperature, you can store the biscuits in an airtight container for 1-2 days.
  • For refrigeration, keep them in the fridge for 4-5 days, maintaining their delightful taste and texture.
  • Freezing is the best bet for extended storage. These biscuits can be frozen for up to 6 months.
    • When you are ready to enjoy, take as many biscuits out as you would like and let them thaw at room temperature for 20 to 30 minutes. If desired you may reheat in the oven at 350degrees F for 5-7 minutes until warmed through.

 

 

A bite taken out of a blueberry biscuit with the lemon glaze

 

Enjoy This Recipe? Try These Wonderful Sweet Recipes

From their buttery and flaky texture to the burst of blueberries in every bite to the mouth-puckering sweet glaze, these biscuits effortlessly blend comfort and indulgence in one bite.

Below are some other breakfast recipes you will love.

Berry Bliss Smoothie

How to Make Korean Croffles Recipe (Croissant Waffles)

Easy Chocolate Chip and Marshmallow Cookies

Blueberry Biscuits on a white plate with a sweet lemon glaze

Blueberry Drop Biscuits with a Lemon Glaze

Sarah Harper MS, RD, LDN
These Blueberry Drop Biscuits with a Lemon Glaze are bursting with sweet tart flavors.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 serving
Calories 203 kcal

Equipment

  • large bowl
  • Small bowl
  • rubber spatula
  • wire cooling rack
  • Baking Pan

Ingredients
  

  • 2 cups bread flour or all purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/3 cup sugar
  • 1/2 cup cold, cubed salted butter

Wet Ingredients

  • 1 tbsp lemon zest
  • 3/4 cup 2% milk or buttermilk
  • 1 tbsp vanilla extract

Add-ins

  • 1 cup frozen blueberries or fresh blueberries

Lemon Glaze

  • 2 tbsp lemon juice
  • 1/2 cup powdered sugar

Instructions
 

Blueberry Biscuits

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 
  • Mix the dry ingredients in a large mixing bowl. Add the cold cubed butter to the dry ingredients using a pastry cutter or your fingers. Cut the butter into the dry ingredients until the mixture resembles coarse crumbs the size of peas. 
  • In a small bowl, combine the wet ingredients into the bowl. Gradually pour the wet ingredients with the dry and gently mix with a rubber spatula or wooden spoon just until the dough starts to come together. The dough will be sticky and lumpy. 
  • Gently fold in the blueberries. 
  • Using a large spoon, or a 2” ice cream scoop, drop mounds of the dough onto the prepared baking sheet. Leave 2 inches of space between each biscuit. 
  • Bake for 12-15 minutes or until the biscuits are lightly golden on the tops. 

Lemon Glaze

  • While the biscuits are baking, mix lemon juice and powdered sugar together. 
  • Once the biscuits are finished baking, allow them to cool slightly, perhaps on a wire rack or a separate plate. 
  • Using a spoon drizzle the glaze over the biscuits before serving. 

Nutrition

Calories: 203kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 368mgPotassium: 59mgFiber: 1gSugar: 13gVitamin A: 259IUVitamin C: 3mgCalcium: 84mgIron: 0.4mg
Keyword berry
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How To Make an Oreo Milkshake without Ice Cream in Minutes

How To Make an Oreo Milkshake without Ice Cream in Minutes

Oreo Milkshake without Ice Cream

(dairy-free, high protein)

I love Oreos. I love Oreo desserts. And, I have a sweet tooth. Moreover, I love a cold beverage after a long and intense workout on a hot summer day.

This is how I landed on this easy Oreo Milkshake without Ice Cream recipe as a hot day, post-workout snack, no vanilla ice cream or heavy cream needed.

Just simple ingredients and no added sugar for the most delicious milkshake perfect for chocolate lovers. The best part, this is healthier and less expensive than a creamy milkshake you might purchase from your local ice cream shop!

Let’s dive into why you will love this protein Oreo shake.

 

Oreo Milkshake without Ice Cream three glasses with straws and crushed oreos over top. Oreos surrounding the glasses.

Why You Will Love This Protein Oreo Shake

Not only are these delicious oreo milkshakes great after an intense workout due to its ratio of carbohydrates to protein, but it also helps with hydration. This shake is the perfect combination of post-workout snack fuel and sweets-craving satisfaction. 

Taste: Oreo Shakes like this Oreo Milkshake without Ice Cream are rich, sweet, and full of creamy texture. It tastes like the nostalgic Oreo many of us have enjoyed since our childhood!

Comfort/Indulgence: Oreos are a popular and beloved cookie. They are one of my favorite go-to comfort foods. Enjoying familiar and beloved flavors can enhance your protein shake drinking experience! Additionally, and maybe the best part about this recipe, you might have positive feelings associated with drinking this protein Oreo shake!

Protein/satiety: Protein is the key here. Protein promotes feelings of fullness, especially in the morning. This shake will keep you feeling satisfied for a long time. Moreover, protein is essential for muscle repair and growth!

For the parents and caregivers!

Do kids that are picky eaters? This shake is a great way to add some fruit and protein to your little one’s diet making this a terrific recipe for the whole family.

In this article, I review the Oreo Protein Shake Ingredients, some nutritional information about why I choose to drink this after a strenuous workout, and most importantly how to make this easy oreo milkshake recipe no vanilla or chocolate ice cream required.

 

Three oreo milkshakes without ice cream, tow of which are in the back and out of focus, one is off center and in focus with milkshake dripping down the side and crushed oreos sprinkled over top.

 

Oreo Protein Shake: Ingredients

Banana: Frozen Banana is the base for this shake. It replaces the ice cream and provides a smooth, velvety sweetness. No ice cubes needed if you use frozen bananas!

Soy Milk: Option to use any other milk of choice such as another non-dairy milk like almond milk, oat milk, or coconut milk. Note, that the nutritional content will change in the homemade shakes because not all dairy-free milk alternatives have the same nutritional elements.

MCT powder: MCT powder is a terrific dairy-free powder that adds creaminess to smoothies, coffee, and teas.

Cookies and Cream protein powder: This is the protein element of this smoothie. It also contributes to the cookies and cream flavor.

Old-fashioned oats: This ingredient bulks up the shake while also adding fiber and protein.

Cocoa nibs: I enjoy adding these at the end of my shake-making process. I love the bite and texture added by the nibs.

Oreo Cookies: I add one broken-up Oreo to each shake and one over the top to garnish. Feel free to add an extra cookie if you desire. You could even dunk an Oreo in your Oreo Milkshake without Ice Cream!

Optional: Add a little vanilla extract or additional sugar/honey/dates to taste.

Garnishes are also optional, consider whipped cream, chunks of cookies, or a drizzle of chocolate syrup, chocolate sauce or other melted chocolate.

 

Oreo-milkshake-ingredients

 

How to make Oreo Protein Shake

This simple Oreo Milkshake recipe can be completed in 2 steps.

  • Add the bananas, almond milk, MCT powder, protein powder, and oatmeal to a blender. Blend until smooth.
  • Add cacao nibs and a broken Oreo cookie. Pulse until the cookie is broken up and nibs are incorporated throughout.

That’s it!

 

Oreo-milkshake-topdown

 

Why I Love This Shake After A Strenuous Workout

Last year I trained for the Willamette Valley Marathon. This shake was one of my go-to post-intense workout fuel options.

As a dietitian, I am looking for 2 big things for my post-workout fuel.

  • Hydration
  • A 3:1 ratio of carbohydrates to protein

Below I will dive a little deeper into the importance of hydration and fueling after long endurance training.

 

Oreo-milkshake-without-icecream

 

A Tiny Introduction: The importance of hydration and proper nutrition with endurance exercise

Hydration

Endurance athletes should hydrate throughout the day to replace fluids lost during exercise but also it’s important to consume fluids immediately after exercise. Not only does proper hydration replace lost fluids, but it also:

  • Supports recovery
  • Helps to regulate body temperature
  • Can aid in improving the athlete’s overall cognitive function

Functional beverages, like chocolate milk and this Oreo Milkshake without Ice cream, provide hydration while also reintegrating electrolytes, carbohydrates, and other nutrients that are lost during long endurance activities (such as running, cycling, or a strenuous hike).

 

31 Carb to protein infographic

 

The Carbohydrate to Protein Ratio

A 3:1 or 4:1 ratio of carbohydrates to protein consumed as a post-exercise meal or snack can be effective in:

  • Promoting glycogen resynthesis
  • Aiding muscle repair and growth
  • Reducing muscle soreness and damage
  • Helps to aid the body’s immune function

 

Oreo-milkshake-spill

 

Bottom Line

I enjoy replenishing your hydration and nutrients all in one swoop with this Oreo Milkshake without Ice Cream.

I have found (with experimentation) that consuming a shake like this makes my life a little simpler. This method of replenishing fluids and nutrients is also easier on my belly.

For example, I find it is easier for me to gulp down a cold beverage after a 2+ hour long run rather than eat a sandwich and drink water. However, everyone is unique. Every single person has their own nutrient needs and physical and physiological differences. Experiment with what works best for you!

 

Oreo-milkshake-three-glass

Enjoy This Recipe? Try These Too!

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Oreo Milkshake without Ice Cream three glasses with straws and crushed oreos over top. Oreos surrounding the glasses.

Oreo Milkshake without Ice Cream

Sarah Harper MS, RD, LDN
This Oreo Milkshake without Ice Cream is also a delicious protein shake! I use frozen ripe bananas to sweeten and thicken the shake combined with a cookies and cream protein powder for a protein boost.
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert, Drinks, lunch
Cuisine American
Servings 1 serving
Calories 361 kcal

Equipment

  • Blender

Ingredients
  

  • ½ cup frozen banana slices
  • 1 cup soy milk or other milk of choice
  • 1 tbsp cookies and cream protein powder
  • 3 tbsp old fashioned oats
  • 1 tbsp cocoa nibs optional
  • 1 oreo
  • optional: extra Oreos, Greek yogurt, chocolate drizzle, or whipped cream

Instructions
 

Preparation

  • Gather all the ingredients and equipment needed.

Add Ingredients

  • In a blender, add the banana, soy milk, protein powder, old fashioned oats, cocoa nibs (optional), and oreo cookies.

Blend Until Smooth

  • Blend the ingredients on high speed until the mixture is smooth and creamy.
  • If needed, scrape down the sides of the blender with a spatula to ensure all ingredients are well incorporated.

Adjust Consistency

  • Depending on your preference, you can adjust the consistency of the milkshake by adding more milk for a thinner texture or more frozen bananas, greek yogurt, or ice for a thicker texture.

Serve & Enjoy

  • Pour the Oreo milkshake into glasses.
  • Optionally, top each milkshake with whipped cream, chocolate syrup drizzle, or additional crushed cookies.
  • Serve immediately and enjoy your delicious Oreo milkshake without ice cream!

Notes

An approx. 1:3 or 1:4  ratio of protein to carbohydrates, this protein shake is a great fuel option after long endurance exercise. 
You can customize your Oreo milkshake by adding ingredients like peanut butter, caramel sauce, or mint extract for different flavors.

Nutrition

Calories: 361kcalCarbohydrates: 47gProtein: 16gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 231mgPotassium: 695mgFiber: 6gSugar: 20gVitamin A: 976IUVitamin C: 24mgCalcium: 350mgIron: 5mg
Keyword cookie, easy, smoothie
Tried this recipe?Let us know how it was!
Healthy 5 Ingredient Peach Cobbler Protein Shake Recipe

Healthy 5 Ingredient Peach Cobbler Protein Shake Recipe

Health and Easy 5 Ingredient Peach Cobbler Protein Shake

This shake recipe is inspired by Peach crisps, cobblers, and crumbles. I love fruit crisps, cobblers, and crumble but sometimes I just want a healthier version, you know? Oh, and high protein to keep me fuller for longer!

I especially love this healthy peach cobbler smoothie when it is peach season! Fresh fruit smoothies are THE BEST with seasonal produce.

Moreover, this shake is gluten-free, healthy, and can be made 100% plant-based. Whether you call this a peach smoothie or a protein peach cobbler shake, it is delicious, full of healthy fats and protein, and a great way to ensure a balanced diet.

Three peach cobbler protein shakes with one in front and the other two raised on a wooden serving board behind. All garnished with whipped cream, shortbread cookies, caramel, and a straw.

Why You Will Love Making This Peach Cobbler Protein Smoothie

This peachy-inspired shake is decadent yet comforting and easy! It is a delicious summer dessert and loaded with nutrition!

Best of all, this simple recipe is super easy.

Just throw all the ingredients into a blender and you have a delicious and nutritious protein smoothie in minutes.

Ingredients In This Peach Smoothie Recipe

  • Fruit: Peaches & Bananas. Peaches are the star ingredient of this shake. I find that frozen fruit works best. But, no need to purchase frozen fruit from the grocery store, just freeze your own fresh peaches when they are in season!
  • Liquid: I prefer Soy Milk but you can use almond milk, cow’s milk, or any other milk you prefer or have on hand. If using dairy and you are looking for a lower fat “healthier option” you can use skim milk.
  • Nut Butter: Cashew Butter. It’s a 50/50 shot on whether I’ll use cashew or almond butter in a smoothie. It all depends on the flavors I am going for. For my Peach Cobbler Shake, I chose cashew butter because it’s nutty, buttery, and rich with creaminess. It’s no wonder vegan bakers use cashews in so many desserts!
  • Sweetener: Dates. The only “added sugar” in this smoothie comes in the form of Medjool Dates. A wonderful concentrated sugary fruit, I love using Medjool Dates in many smoothie creations.

Interested in learning more about dates? Check out my Strawberry Banana Smoothie Recipe recipe. In my Sharper Nutrition Fix, I discuss the nutritional benefits of dates!

  • Optional additional flavors: Vanilla Extract, a pinch of cinnamon, or more sweetener of choice such as dates or brown sugar.
  • Protein Supplement: I choose a whey protein powder for taste. Option to use a vegan protein powder.

For this recipe, I recommend vanilla protein unflavored protein powders. I often use creamy vanilla protein powder for extra flavor and its a healthy way to bump up the protein in your diet. This is especially delicious and hydrating as a post-workout shake.

My Favorite Protein Supplements

I have no affiliation with these protein supplement companies. I just love the taste and they are more tightly regulated compared to some other supplements on the market!

Three Peach Cobbler Shakes on a marble counter

Step By Step Instructions

Prepare Ingredients

Gather all the ingredients listed above.

Combine Ingredients

In a high speed blender, combine smoothie ingredients including the soy milk, vanilla protein powder, frozen peaches, nut butter, dates, and any other flavorings you choose like cinnamon or vanilla extract.

Blend the ingredients until the peach is fully incorporated and the mixture is smooth.

Adjust taste and consistency

If the shake is too thick, you can add more soy milk to achieve your desired consistency.

Want a colder shake? You can also add a few ice cubes and blend again until smooth.

For a sweeter shake, add more dates, date sugar, or other sweetener of choice.

Garnish This Protein Shake

Optionally, garnish with sliced peaches, shortbread cookies, graham cracker crumbles, a pinch of cinnamon, a sprinkle of cacao nibs, or a dollop of whipped cream.

Protein Shake Notes

Feel free to customize this recipe by adjusting the sweetness level with additional sweeteners like honey or maple syrup, if desired.

You can also experiment with different spices such as ginger or cardamom for added flavor complexity.

Peach Cobbler Protein Shake with caramel drizzle whipped cream, and shortbread cookies as a garnish.

FAQs (Ask a Dietitian!)

What can I put in my smoothie for protein?

Many ingredients work well to boost the protein content in your smoothie. Some of my favorites include protein powder, Greek yogurt, silken tofu, cottage cheese, nut butter, seeds, and milk or plant-based milk.

Do peaches (or any other frozen fruits) lose nutrients when frozen?

Not really, no. Actually, some research shows that frozen fruits and vegetables might have more nutrients when compared to fresh ones.

Benefits of freezing fruits like peaches include minimal nutrient loss, retention of antioxidants, preservation of fiber, convenience, and versatility, and they make for super thick and creamy smoothies!

Are nectarines peaches?

Yes, nectarines are essentially a type of peach, both belonging to the same species, Prunus persica.

Among the three types of peaches, Freestone, Clingstone, and semi-clingstone, there are thousands of different varietals. From Harko to Harbelle to Canadian Harmony Peaches, each peach has its own delicious texture, flavor, and appearance.

Nectarines are sweet, with juicy flesh, and lack the fuzz on the fruit surface.

Three peach cobbler protein shakes with one in front and the other two raised on a wooden serving board behind. All garnished with whipped cream, shortbread cookies, caramel, and a straw.

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Oreo-milkshake-angle

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Three Peach Cobbler Shakes on a marble counter

5 Ingredient Peach Cobbler Protein Shake

Sarah Harper MS, RD, LDN
This Peach Cobbler Protein Shake is so decadent and full of nutrition. Eat this shake as a sweet treat or as a great way to start your day.
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2 servings
Calories 293 kcal

Equipment

  • Blender

Ingredients
  

  • 1 cup unsweetened soy milk or other milk of choice
  • 1 cup frozen diced peaches
  • 2 tbsp cashew butter or almond butter
  • 2 dates
  • ½ cup vanilla protein powder or 1-2 scoops
  • optional: 1/2 tsp vanilla protein powder, 1/4 tsp cinnamon, additional sweetener of choice

Instructions
 

Prepare Ingredients

  • Gather all the ingredients listed above.

Blend

  • In a blender, combine the soy milk, vanilla protein powder, frozen peaches, nut butter, dates, and any other flavorings you choose like cinnamon or vanilla extract.
  • Blend the ingredients until the peach is fully incorporated and the mixture is smooth.

Adjust taste and consistency

  • If the shake is too thick, you can add more soy milk to achieve your desired consistency.
  • For a colder shake, you can also add a few ice cubes and blend again until smooth.
  • For a sweeter shake, add more dates, date sugar, or another sweetener of choice.

Garnish

  • Optionally, garnish with sliced peaches, shortbread cookies, a sprinkle of cinnamon, or a dollop of whipped cream.

Notes

Additional protein add-ins include Greek yogurt, silken tofu, cottage cheese, or seeds!
You can also experiment with different spices such as ginger or cardamom for added flavor complexity.

Nutrition

Calories: 293kcalCarbohydrates: 25gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 127mgPotassium: 487mgFiber: 3gSugar: 13gVitamin A: 503IUVitamin C: 3mgCalcium: 302mgIron: 2mg
Keyword 5-ingredient, blender, protein
Tried this recipe?Let us know how it was!