The White Chocolate Macadamia Nut CLIF Bars is my favorite flic bar flavor! Â Therefore, I have created a homemade variation you will love.Â
This energy bar is a delicious balance of chewy, nutty, and sweet, making them a fantastic energy boost for hikes, pre- or post-workout snacks, or any time you need a quick, nourishing treat.
In fact, I’d argue that my version outshines the original! Not only do these energy bites have more protein, but they also come with fewer added sugars and are made with wholesome, natural ingredients. Plus, they are vegan and gluten-free!
The Ingredients
With fewer than 10 ingredients, this White Chocolate Macadamia Bar (they’reactually bite-sized balls!) is incredibly simple to make yet packed with flavor and nutrition.
White Chocolate Chips:Â Whether you choose to dunk or drizzle, white chocolate adds a luscious sweetness and creamy texture to each oatmeal bite.
Macadamia Nuts:Â These buttery, sweet, and delicately flavored nuts elevate the oatmeal bites with a touch of elegance and a satisfying crunch.
Oats:Â A staple ingredient, rolled oats bind all the flavors and textures together, providing heartiness and structure. If you’re gluten-free, be sure to use certified gluten-free oats to enjoy this wholesome addition.Â
Flax seed meal:Â My secret ingredient! Flax seed meal works magic by combining wet ingredients to bind the mixture naturally. Plus, it adds a boost of fiber and omega-3s, making these bites both delicious and nutritious.
Maple syrup:Â With subtle notes of vanilla, caramel, and fruit, maple syrup adds a natural sweetness that harmonizes with the other ingredients, perfectly enhancing the creamy almond butter and sweet white chocolate.
Almond butter: Creamy and mild, almond butter serves as the glue, holding everything together while lending a rich, yet delicate flavor.
Vanilla:Â A splash of vanilla extract brings all the flavors together.
Kosher Salt:Â A small pinch of salt works wonders by enhancing the sweetness of the white chocolate and maple syrup.Â
Ingredient Substitutions
Here are three ingredient swaps for your White Chocolate Macadamia Nut Bites:
Almond Butter → Other Nut Butter: Swap almond butter for any nut butter of your choice. A different nut butter will add a slightly different nutty taste and works just as well for binding the ingredients together.
Maple Syrup → Honey: If you’re out of maple syrup or prefer a different sweetness, honey is a great alternative. It adds a floral sweetness and helps hold the bites together while maintaining their chewiness.
Macadamia Nuts → Cashews: Another super buttery nut, cashews have a creamy texture and taste. They provide a milder nutty flavor and are often more affordable than macadamia nuts.
Step-By-Step Instructions
Melt the Creamy White Chocolate:
Place the white chocolate chips and coconut butter in a microwave-safe bowl.
Melt the chocolate in the microwave, starting with 30 seconds, then continue in 10-second increments, stirring between each session. It should take about a minute and a half in total.
Alternatively, you can melt the chocolate using a double boiler on the stovetop.
Mix the dry ingredients:
In a large bowl, mix the rolled oats, flaxseed meal, and chopped macadamia nuts.
Combine Wet Ingredients:
In a separate bowl (or a food processor), mix together the almond butter, maple syrup, vanilla extract, and a pinch of salt until smooth.
Add Wet to Dry:
Pour the almond butter mixture into the dry ingredients and stir until fully combined.
From The Bites:
Using a cookie/ice cream scoop or spoon, scoop out golf ball-sized portions of the mixture and roll them into balls. If the mixture is too sticky, add more rolled oats 1 tablespoon at a time.
Coat with White Chocolate, Chill, and Serve:
Once all the oatmeal bites are formed, dip each one into the melted white chocolate, covering about half of each bite.
Place the coated bites on a plate lined with parchment paper.
Chill the bites in the refrigerator for at least 30 minutes to allow the chocolate to set before serving.
How to Store Oatmeal Bites
I like to store these balls in the fridge to keep them fresh longer while keeping them easily accessible.
For optimal freshness, store these bites in the fridge. They will keep at room temperature for 4 to 5 days, in the refrigerator for 1 to 2 weeks, or in the freezer for 3 to 6 months.
To thaw, leave them out on the counter for 2 hours or refrigerate them for 24 hours before enjoying.
Flax Seeds: A Nutritious Powerhouse for Your Kitchen
What are flax seeds:Â
Flax seeds, also known as linseeds, are tiny seeds with a rich history of both culinary and industrial uses.Â
Taste:
Flax seeds have a mild, nutty, and earthy flavor with a subtle hint of sweetness. Their taste pairs well with various foods, adding a pleasant crunch or smooth texture when ground.
Nutrition:Â
This small seed is packed with dietary fiber, omega-3 fatty acids, and several essential vitamins and minerals, including calcium, iron, niacin, phosphorus, and vitamin E. These nutrients make flax seeds an excellent addition to a well-balanced diet.
Culinary uses:
One of the standout properties of flax seeds is their natural mucilaginous quality. When ground and mixed with liquid, they form a gelatinous mixture, making them an excellent binding agent in baking. That’s why ground flax is often used as an egg replacement in vegan baking or as a nutrient boost in recipes like the one featured here!
You can sprinkle whole or ground flax seeds on cereal, granola, or yogurt, blend them into smoothies, stir them into soups or salads, or incorporate them into baked goods. Whether you’re adding a crunch to your oatmeal or enhancing the texture of your favorite bread, flax seeds are a versatile, nutritious addition to many dishes.
In a large mixing bowl add rolled oats, flax meal, and macadamia nuts. Set aside.
In a medium bowl add almond butter, maple syrup, and vanilla extract. Mix until combined.
Incorporate the almond butter mixture with the rolled oats mixture.
Roll the dough into 1.5 inch balls (a little smaller than a golf ball). Set balls on a plate.
White Chocolate "Frosting"
Over a double boiler, (you may also use a heat-safe mixing bowl over a sauce pan with 1 cup water, or melt via the microwave), melt the white chocolate and coconut butter. Stir until combined. Take care to remove from the heat before the white chocolate starts to burn.
Dip each energy bite into the white chocolate mixture. You may also drizzle the white chocolate over top the energy bites.
Place the energy bites in the refrigerator until the white chocolate is set (about 30 to 60min).
Notes
Storage
Room temp: for 4 to 5 days.Â
Refrigerator: 1 to 2 weeks.Â
Freezer: 3 to 6 months.Â
If you burn your white chocolate here is an article on how to fix it by America's Test Kitchen.
These Almond Joy Stuffed Dates are a delicious, no-bake sibling to my Snickers Stuffed Dates, offering a healthier version of homemade candy bars. Naturally sweetened and packed with wholesome ingredients, they’re sure to win over any crowd.
What makes this homemade Almond Joy recipe special is the coconut butter, which you can find from brands like Artisana. I’ve recently started using it in everything, from drizzling over oatmeal to blending into smoothies, and here it creates a creamy center that pairs perfectly with the rich dark chocolate for a truly delicious dessert.
If you’re new to coconut butter, this recipe is the perfect introduction to this sweet treat!
​
Ingredients – Almond Joy Stuffed Dates
Dates:Â The foundation of this recipe, offering a natural sweetness and chewy texture
Coconut Butter:Â Use either store-bought or homemade coconut butter to recreate the classic sweet coconut flavor of Almond Joy.
Toasted Almonds:Â Essential for that authentic Almond Joy crunch. Toasting them enhances their flavor and gives the perfect nutty contrast.
Dark Chocolate Chips (preferably at least 80% cocoa solids):Â Its richness balances the sweetness of the dates.
Coconut Oil:Â While not mandatory, coconut oil helps keep the chocolate coating glossy and smooth as it cools.
Coconut Flakes:Â A light dusting of coconut flakes adds the final touch to these homemade almond joys.
​
​Substitutions
Coconut butter:Â Swap for cashew butter, or macadamia nut coconut blend butter
Toasted Almonds:Â use another nut such as pecans or macadamia nuts.
Dark Chocolate:Â for a sweeter option use milk chocolate.
Coconut Oil:Â Option to omit this ingedient or use vegetabke oil.
Coconut Flakes:Â replace the coconut flakes with chopped nuts or a sprinkle of sea salt.
Almond Joy Stuffed Dates Detailed Instructions
Making Almond Joy Stuffed Dates is very similar to my Snickers Dates recipe with just a couple extra steps!
Prepare the Dates
Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet.
Make the Coconut Filling
In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates.
Toast the Almonds (if needed)
If your almonds aren’t already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy.
Stuff the Dates
Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half.
Melt the Chocolate
In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Coat the Dates
Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet.
Add Coconut Shreds
While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look.
Chill and Set
Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it’s worth it!
Storage
Once the dates are set, transfer them to an airtight container or ziplock bag and store them in the fridge for up to a week.
Chocolate at a glance: Milk, White, and Dark Chocolate
Chocolate comes in three main forms, Milk, White, and Dark. Each crafted from varying amounts of chocolate liquor, cocoa butter, sugar, and milk.
Milk Chocolate: A creamy blend of chocolate liquor, sugar, and milk solids. In the U.S., it must contain at least 10% chocolate liquor and 12% milk solids.
White Chocolate: Made from cocoa butter, sugar, and milk, but contains no chocolate liquor. It’s not technically chocolate, but the presence of cocoa butter qualifies it. Check labels to ensure it contains cocoa butter, not just a confectionary coating.
Dark Chocolate: Contains at least 15% chocolate liquor, though it’s often less sweet due to its higher cocoa content. The popular 70% variety means 70% of the bar is made from cacao solids, providing a rich, intense flavor.
​
Dietitian Approved Recipe
Here’s why this Almond Joy Stuffed Dates recipe gets my dietitian stamp of approval:
Naturally Sweetened: Dates provide natural sweetness along with fiber, which helps balance blood sugar levels.
Rich in Antioxidants: Dark chocolate (at least 80% cocoa) is packed with antioxidants while being lower in sugar than milk chocolate.
Healthy Fats: Coconut butter contains medium-chain triglycerides (MCTs), which are a quick energy source and help you feel full longer.
Protein and Fiber: Toasted almonds add a satisfying crunch along with plant-based protein and fiber to support heart health and keep you fuller longer.
No Added Sugar: This recipe uses only natural ingredients with no added sugars, making it a nutritious alternative to traditional candy.
Slice the dates in half and remove the pits, creating 20 date halves. Set them aside on a parchment paper-lined baking sheet.
Make the Coconut Filling
In a medium bowl, combine the coconut butter and melted coconut oil. Stir until smooth to create your coconut mixture. This will act as your coconut filling for the dates.
Toast the Almonds (if needed)
If your almonds aren't already toasted, preheat your oven to 350°F (175°C). Spread the whole almonds on a baking sheet and toast for 5-10 minutes, until fragrant and lightly browned. Let them cool until crunchy.
Stuff the Dates
Using a small spoon, fill each date half with about 1 tsp of the coconut filling. Press one crunchy almond into the coconut mixture in each date half.
Melt the Chocolate
In a mixing bowl, microwave the chocolate chips in 30-second intervals, stirring in between, until smooth and fully melted. You can also melt the chocolate using a double boiler if preferred.
Coat the Dates
Dip each stuffed date into the melted chocolate, making sure to cover the entire surface. You can use a rubber spatula or spoon to help with this step if needed. Let any excess chocolate coating drip off before placing the chocolate-covered date back onto the parchment paper-lined sheet.
Add Coconut Shreds
While the chocolate layer is still wet, sprinkle each chocolate-covered date with coconut shreds to garnish and give a more decorative look.
Chill and Set
Place the dates in the refrigerator for at least 30 minutes to allow the chocolate coating to harden. This step requires a little patience, but it's worth it!
You may have seen pumpkin pie Rice Krispie treats, turley leg lollipop stick, or even adorable turkey shaped treats, but have you ever tried Pecan Pie Rice Krispie Treats? This easy, no-bake, fun treat is the perfect addition to your Thanksgiving dessert table and might just become your new favorite holiday treat.
This Chocolate Pecan Rice Krispie Treat Pie is a fun twist on traditional pie, adding a playful yet delicious variety to your dessert lineup. Soft yet sturdy, gooey, and sweet. Just like classic Rice Krispie Treats, this pie is elevated with rich chocolate and toasted pecans, bringing a special touch to your Thanksgiving table.
No baking is required, making it super convenient for the busy holiday season. It’s the ultimate combination of indulgence and simplicity for that time of year when we all crave something special.
Why You Will Love These Crispy Treats
If you’re looking for a festive and easy Thanksgiving recipe, these delicious treats are sure to be a hit. Here’s why you’ll love them:
A fun twist on classic holiday desserts, perfect for Thanksgiving gatherings.
Great for bake sales, school parties, or family get-togethers.
Easy and enjoyable for kids to help with—no food coloring needed!
No-bake and hassle-free, making it perfect for busy holiday prep.
Combines holiday flavors with the simplicity of Rice Krispie Treats.
ToolsÂ
A Piece of Parchment paper or A Piece of Wax paper (optional for easier cleanup)
Pie crust tin
Non-stick cooking spray
Large bowl
Greased spatula
Microwave-safe bowl or Large Saucepan (for melting marshmallows and chocolate)
Â
Ingredients in These Thanksgiving Rice Krispie Treats
Rice Krispies: We’re using a combination of plain and Cocoa Rice Krispies. The plain Rice Krispies form the crust, while the Cocoa version gives the pie center a rich, chocolatey flavor.
Marshmallows & Melted Butter: Whether mini or large, marshmallows are key to holding everything together, and butter adds a creamy, smooth texture. Together, they create the gooey base that makes this pie sliceable while still keeping that classic Rice Krispie Treat feel.
Chocolate: Semi-sweet or dark chocolate chips are perfect here. The bitterness of the chocolate balances out the sweetness from the marshmallows and cereal, giving the pie a more sophisticated, cocoa-rich taste.
Vanilla Extract: A small amount of vanilla enhances the overall sweetness and brings warmth to the flavor profile.
Pecans: No pecan pie is complete without pecans! Toasted pecans add a buttery crunch and balance the sweetness with their nutty flavor, perfect for a Thanksgiving treat.
Fun Fact: Pecans are native to the United States, making them a truly American addition to this creative twist on the classic pie.
Â
Ingredient Substitutions In This Recipe
If you’re looking to put your own spin on this Rice Krispie Treat Pecan Pie, here are some fun ingredient substitutions to try:
Peanut Butter Cups: Swap chocolate chips for peanut butter cups for a rich, nutty twist that pairs perfectly with toasted pecans.
Butterscotch Chips: Add a sweet, caramel-like flavor that pairs beautifully with pecans.
Cereal Swap: You can substitute the Rice Krispies with Cocoa Pebbles or Frosted Flakes.Â
Â
Step By Step Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F.
Spread the pecans on a cookie sheet and toast them for 7-10 minutes, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Crust
In a microwave-safe bowl, combine 2 tbsp melted butter and 7 oz marshmallows. Microwave in 30-second intervals, stirring after each interval, until the marshmallows are completely melted and smooth.
In a large bowl, add 3 cups Rice Krispies cereal. Pour the melted marshmallow mixture over the cereal and stir to combine.
Press the mixture firmly into the bottom and sides of a greased pie pan to form the crust. Use a greased spatula to smooth it out. Set aside.
Step 3: Make the Pie Center
In a separate microwave-safe bowl, combine 3 tbsp melted butter, 9 oz marshmallows, and 1/2 cup chocolate chips. Microwave in 30-second intervals, stirring between each interval until melted and smooth.
Stir in 1 tsp vanilla extract, creating a rich chocolate marshmallow mixture.
In a large bowl, mix 4 cups Cocoa Rice Krispies cereal with the toasted pecans.
Pour the chocolate marshmallow mixture over the cereal and pecans, stirring until everything is evenly coated.
Step 4: Assemble the Pie and Serve
Spread the chocolate pecan mixture over the prepared Rice Krispies crust, using a greased spatula to press it down evenly into the pie pan.
Allow the pie to set at room temperature for 30-45 minutes or until firm.
Slice and enjoy this decadent Rice Krispie Treat Pecan Pie!
Â
How To Serve
Slice into 8 wedges, just like a traditional pie.
Top this dessert with:
A dollop of whipped cream
A drizzle of melted chocolate
A scoop of ice cream
Or all three for an indulgent treat!
Optional extras:
Sprinkle with extra toasted pecans for added crunch
Dust lightly with cinnamon for a warm, spiced finish.
Serve immediately for a decadent dessert perfect for holidays or special occasions!
Â
StorageÂ
To keep your Rice Krispie Treat Pecan Pie fresh, store it in an air-tight container at room temperature for up to 3 days. If you prefer to keep it longer, you can refrigerate it, but allow the pie to come to room temperature before serving for the best texture. This will help maintain the crunchiness of the cereal and the richness of the chocolate!
 Pecan NUTrition
Pecans are packed with nutrients, offering soluble fiber, vitamins, and minerals like copper, zinc, and thiamine. Studies show that pecans can support heart health and help manage blood glucose levels.Â
Some research even suggests that pecans may benefit cognitive function, and they do resemble tiny brains, don’t they?
Adding More Pecans to Your Diet
Snacking on a handful of pecans is a great way to enjoy their benefits, but why stop there? Pecans are incredibly versatile, and there are many creative ways to add them to your meals:
Mix them into desserts like cookies, pies, and brownies for a buttery crunch.
Sprinkle them over roasted vegetables or casseroles—especially a classic green bean casserole.
Use them as a crust for salmon or chicken for a flavorful, nutty coating.
Toss them into chicken salad, spinach salad, or any of your favorite salads for added texture and nutrition.
Pecans make a delicious and nutritious addition to a wide variety of dishes! For more abut Pecan nutrition check out this Healthline article.Â
4cupscocoa krispie cereal or other chocolate flavored puff rice cereal
9oz marshmallows(a little under 2/3 of the bag)
3tbspbutter (melted)
½cupchocolate chips
½cuppecanstoasted
1tspvanilla extract
Instructions
Step 1: Toast the Pecans
Preheat your oven to 350°F.
Spread the pecans on a cookie sheet and toast them for 7-10 minutes, until fragrant and lightly browned. Set aside to cool.
Step 2: Make the Crust
In a microwave-safe bowl, combine 2 tbsp melted butter and 7 oz marshmallows. Microwave in 30-second intervals, stirring after each interval, until the marshmallows are completely melted and smooth.
In a large bowl, add 3 cups Rice Krispies cereal. Pour the melted marshmallow mixture over the cereal and stir to combine.
Press the mixture firmly into the bottom and sides of a greased pie pan to form the crust. Use a greased spatula to smooth it out. Set aside.
Step 3: Make the Pie Center
In a separate microwave-safe bowl, combine 3 tbsp melted butter, 9 oz marshmallows, and 1/2 cup chocolate chips. Microwave in 30-second intervals, stirring between each interval until melted and smooth.
Stir in 1 tsp vanilla extract, creating a rich chocolate marshmallow mixture.
In a large bowl, mix 4 cups Cocoa Rice Krispies cereal with the toasted pecans.
Pour the chocolate marshmallow mixture over the cereal and pecans, stirring until everything is evenly coated.
Step 4: Assemble the Pie and Serve
Spread the chocolate pecan mixture over the prepared Rice Krispies crust, using a greased spatula to press it down evenly into the pie pan.
Allow the pie to set at room temperature for 30-45 minutes or until firm.
Slice and enjoy this decadent Rice Krispie Treat Pecan Pie!
These bite-sized Eggless Chocolate Chip Scones are a less sweet take on classic chocolate chip cookies. With simple ingredients like butter, flour, sugar, and chocolate chips, it’s easy to see why they’re so delicious.
This quick and easy recipe takes less than 30 minutes to make, making them ideal for a snack, dessert, or a sweet addition to breakfast. I love pairing these scones with a hot cup of coffee in the morning!
Why You Will Love This Recipe
Many traditional scones call for eggs, but these tasty eggless scones are perfect for those with egg allergies. They’re so delicious that the whole family will enjoy them, whether or not they have dietary restrictions!
The Ingredients in This Easy Scone Recipe
You only need 8 simple ingredients to make these delicious scones:
Flour: I use bread flour for a chewier texture, but all-purpose flour works perfectly too.
Sugar: Cane sugar or coconut sugar adds a subtle sweetness, but white sugar is a great alternative.
Baking Powder: This is the leavening agent that helps give the scones a light, fluffy texture.
Kosher Salt: For balanced flavor.
Cold Butter: Slice the butter and pop it in the freezer to keep it cold. You can also use vegan butter if needed.
Pure Vanilla Extract: Adds a warm, sweet note that complements the chocolate. You can also try almond extract or a touch of maple syrup as alternatives.
Milk: Whether it’s 2% milk, whole milk, or plant-based milk, all work great in this recipe.
Chocolate Chips: Any dark or semi-sweet chocolate chips will do, so choose your favorite brand.
Step-By-Step Instructions
Step 1: Preheat Oven Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Fluffy Scones Different Ways
You can easily switch up these eggless scones by swapping out the chocolate chips and creating endless flavor variations:
Fresh Fruit: Add fresh blueberries, raspberries, or chopped strawberries for a fruity twist.
Lemon Scones: Mix in fresh lemon juice, lemon zest, and top with a lemon glaze for a refreshing citrus flavor.
Plain Scones: Bake them plain, then slather the sweet scones with homemade strawberry jam or drizzle with a simple glaze for extra sweetness.
Savory Scones: Add chopped chives and cheddar cheese for a delicious savory option.
Vegan Scones: Substitute unsalted butter with vegan butter and use a non-dairy milk alternative like almond or oat milk to make the recipe fully vegan.
How To Store Leftover Scones
You can store scones at room temperature for about 1 to 2 days. To keep them fresh, place them in an airtight container or wrap them in plastic wrap.
For longer storage, you can refrigerate them for up to 5 days or freeze them for up to 3 months.
To reheat biscuits, pop one or all in a preheated oven at 400 degrees F with a bake time of 5 to 7 min. Enjoy!
½cupbutter, chilled and cut into 10 uniform pieces see recipe note
Wet Ingredients
¾cup2% milkwhole, or plant based milk will work as well
1tbspvanilla extract
Add-ins
½cupsemi-sweet chocolate chipsand more for topping
Instructions
Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Step 3: Add Butter
Slice the butter into 10 slices and pop it in the freezer for at least 5 minutes. Using a pastry cutter, food processor, or your hands, mix the frozen butter into the flour mixture until it resembles coarse crumbs. This will make for tender scones.
Step 4: Stir in Wet Ingredients
In a small bowl, mix the milk and vanilla extract. Pour the wet mixture into the dry ingredients, stirring until just combined.
Step 5 Add Chocolate Chips
Gently fold in the chocolate chips until evenly distributed.
Step 6: Drop the Scones
On a prepared baking sheet, plop on the scone dough scoops using a spoon or ice cream scoop. Each scoop should be about 1 inch in diameter.
Step 7: Bake & Serve
Transfer the scones to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let the scones cool slightly before enjoying them with your favorite morning coffee or tea!
Notes
Butter: 1/2 cup = 1 stick. Margarine can be subbed as a plant-based alternative. Before you start the recipe, allow the butter to chill, cut up, in the freezer for at least 5 minutes.Â
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!Â
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.Â
Just a few simple ingredients and a medium saucepan!
You won’t believe how easy and delicious this recipe is, with just 3 simple ingredients!
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.
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.
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.
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.Â
​
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!
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!
​
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 edibleÂ
How to Store Rhubarb Stalks
Refrigerator: Wrap the stalks in a reusable produce bag, oraluminum 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.
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.
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.
2tbsplemon juiceor 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.Â
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.Â
This recipe has a slightly nutty flavor and is lightly spiced with ground cinnamon.Â
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.Â
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.Â
Ingredients
Acorn squash (about 2 cups pureed)Â
Unsalted melted butter, plus more for greasing the panÂ
All-purpose flourÂ
Whole wheat flourÂ
Baking powderÂ
Baking sodaÂ
Ground cinnamonÂ
Kosher saltÂ
White sugarÂ
Eggs
Greek yogurtÂ
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.Â
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.Â
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.Â
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.Â
Step 2: Preheat OvenÂ
Preheat your oven to 350°F (175°C). Grease an 8½-by-4½-inch loaf pan with butter, andcooking spray, or line it with parchment paper.Â
Step 3: Mix Wet IngredientsÂ
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.Â
Step 4: Add Dry IngredientsÂ
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.Â
Step 5: BakeÂ
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.Â
Step 6: Cool and ServeÂ
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!Â
Optional:Â Add a handful of chopped bittersweet chocolate or walnuts to the batter before baking for extra flavor and texture.Â
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.Â
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:Â
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:Â
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.Â
​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.
½cupunsalted melted butter, plus more for greasing the pan 1 stick
1cupall-purpose flourÂ
½cupwhole wheat flourÂ
1½tspbaking powderÂ
½tspbaking soda
1tspground cinnamon
½tspkosher salt
¾cupwhite sugar
2large eggs
½cupGreek yogurt
1tspvanilla 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.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
