How To Make Perfect Popcorn

How to make perfect homemade popcorn on the stove top. 


Love popcorn? I’ve never met anyone who doesn’t get excited by popcorn. For me there really is nothing better than a cosy night in watching a movie or catching up on my favourite box set with a big bowl of popcorn in my hand!

This popcorn recipe is inspired by a trip to Disneyland Paris with my sister. If you’ve ever been to Disneyland you will know how much confectionery and food there is on offer. There are popcorn stalls literally everywhere and as you walk around each corner you are met with the most amazing smell of fresh popcorn. Words cannot describe the tantalising aroma!

When we visited back in February, as you can imagine it was absolutely freezing. I remember always wanting to buy some hot, fresh popcorn to warm up with, but as much as I love popcorn I didn’t want to pay the extortionate price. I’ve been planning to make my own popcorn since that trip and now I know how easy it is to make, I’m never going back to buying ready popped or microwave popcorn again!


This popcorn recipe brought back some good memories for my mum. Whenever they had to go home after a day at the family beach hut my mum and her brother were allowed one treat each from the kiosk at the pier, the choice of two treats was either candy floss or popcorn. My mum’s brother would pick candy floss, but mum would always pick popcorn. My mum told me this popcorn reminded her of her favourite seaside treat when she was little.

For the rest of the taste testers, this popcorn reminded us of cinema-style sweet popcorn. It’s pretty amazing, so much so I would’ve devoured the entire bowl alone. I didn’t really want to share it, but next time I will definitely be doubling the recipe to make more!🙂


Now I have this easy popcorn recipe I know this will be a fantastic, inexpensive treat to make on a Friday evening or during the weekend. Ditch the microwave popcorn for this fantastic homemade version, you won’t be disappointed.


3 tablespoons vegetable oil

75g (1/3 cup) popcorn kernels

45g (3 tablespoons) caster or granulated sugar

Salt, to taste


  1. Set a large stock pot over a medium to medium-high heat (you’ll need to use a large pot for this recipe). Add the oil to the pot along with 3 kernels of the popcorn. Cover with a lid and wait until the 3 kernels of popcorn have popped. At this point the oil will be at the correct temperature and this will be your cue to add the remaining kernels to the pot.
  2. While you wait for those first 3 kernels to pop, mix together the remaining kernels with the sugar in a small bowl. Once the first 3 kernels have popped add this mixture to the pot. Using a wooden spoon or spatula, immediately stir scraping the sugar from the bottom of the pan so it doesn’t burn. Cover the pot.
  3. Use tea towels/dish cloths or the pot holders to shake the pot every 10-15 seconds. Start shaking the pot as soon as you have added the kernels to the pan, don’t wait until they start popping. This ensures that the oil and sugar is evenly distributed over the kernels.
  4. Continue shaking the pot until the kernels have stopped popping. Remove the lid and season sparingly salt.
  5. Serve the popcorn warm or at room temperature. It’s best eaten fresh, but it will last in an airtight container for up to 2 days.

Recipe inspired by Tracey’s Culinary Adventures



What’s your favourite popcorn flavour?



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Peanut Butter Granola

Four ingredient peanut butter granola. Packed with crunchy clusters and the perfect mix of sweet ‘n’ salty flavour! 


If you’re anything like me and completely obsessed with all things peanut butter then you’re in for a treat with this granola.

This recipe came about when I was bored one evening, it was one of those rare nights when there was nothing on TV that I was interested in watching and like most food bloggers all I could think of was what crazy new recipe I needed to make ASAP. I’m sure other food bloggers know what I’m talking about?

I’m the sort of person as soon as they think of a new recipe idea they HAVE to try it out and see what the result is. In this case, I headed straight for the kitchen that same evening and starting to whip up a batch of the most incredible peanut butter granola.

Next came the hardest part, waiting for the granola to bake and then enduring the difficult task of resisting eating the entire tray before breakfast.

This granola couldn’t be any easier to prepare. Grab a mixing bowl and add the oats. In a small saucepan gently melt together the peanut butter (crunchy or smooth), honey and a teaspoon of vanilla. That’s all it requires, four simple ingredients and just a couple of minutes of prep time and your oven will do the rest of the work!


I like that this recipe only makes a smaller portion of granola. A batch of homemade granola is never safe in my house as I can very easily munch on it all day long and before I know it’s all been eaten!

This granola makes a brilliant brekkie sprinkled over a bit of Greek yoghurt or served with milk. The list of topping choices is endless, you could go for some banana slices, fresh berries or even roasted peanuts. The best part is if you’re planning to serve it with milk is the granola will still remain really crunchy and won’t go all mushy and soft.

Before I forget, I like to sprinkle some dark chocolate chips into my serving of granola. Also, if you’re lucky enough to get peanut butter chips where you live why not add a few of those to the mix?

If you love peanut butter, try this granola. It’s the absolute best and madly addicting.



150g (1 and 1/2 cups) jumbo rolled oats

90g (1/4 cup) honey

65g (1/4 cup) crunchy or smooth peanut butter

1 teaspoon vanilla extract


  1. Preheat oven to 170°C / 150 Fan / 325°F / Gas Mark 3. Line a large baking tray/sheet with parchment paper or a silicone baking mat.
  2. Add the oats to a large mixing bowl. In a small saucepan add the honey, peanut butter and vanilla. Heat gently and stir until completely melted – don’t let it boil.
  3. Add the melted peanut butter mixture to the oats and stir until all of the oats are well coated.
  4. Spread the granola out onto the lined baking tray/sheet. Bake for 10-15 minutes (stirring every 5 minutes) until golden and toasted. Watch the granola carefully as it burns easily.
  5. Once the granola is baked allow it to cool, as it cools it will harden and get crisp. Store granola in an airtight container.




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White Bread Rolls

These homemade white bread rolls are crisp on the outside yet fluffy and tender on the inside. If you’ve always wanted to learn how to make your own bread rolls completely from scratch, then this easy recipe will be a great one to start with! 


Today’s recipe has been long coming. I’ve pretty much been waiting and putting off sharing it for ages now. I don’t know why, because these bread rolls are a winning recipe and a food I absolutely love.

This is actually one of my mum’s recipes and these rolls always go down a treat at family picnics and during the holidays. Usually mum is requested to supply the bread or rolls at family gatherings, they’re also delicious spread with garlic butter and made into garlic bread, dipped into olive oil and balsamic or even just slathered with butter.

The dough is pretty straightforward to prepare. We like to use olive oil in place of butter, adding olive oil as an alternative to butter and water instead of milk makes the recipe vegan and we think it also produces a lighter and crustier bread.

I always find readymade rolls to be overly sweet, over-proved and generally under baked and these are just a few reasons why I have been put off them. The bonus of making your own bread rolls means you know exactly what ingredients have gone into the bake and you can control how much salt and sugar is added. Homemade bakes like these rolls are mostly free or any unwanted additives and preservatives so they’re that little bit better for you.


Homemade bread rolls are a great accompaniment to a warm bowl of soup or filled with your favourite sandwich fillings. As the cooler months loom, a day you’re stuck in the house due to the weather is the perfect opportunity to spend baking bread. This is not the quickest recipe I’ve shared but it really is worth the extra effort and time.

Below I’ve listed some tips I think you will find helpful if you do give the recipe a try.🙂

Important Points:

  • Always check your yeast is in date. If in doubt, always use new yeast.
  • Warm the water – be careful to make sure it’s not boiling. I find the easiest way to check is to test with your finger, if the water is a tepid heat then it’s ready to use. There’s no need for any specialist equipment!
  • Keep the yeast and salt apart. Salt will kill the yeast and stop the dough rising. When putting the ingredients in the bowl place the yeast and salt in opposite corners.
  • Substitute the extra virgin olive oil for another oil or alternatively use the same quantity of softened butter.
  • To make sure you’ve kneaded the dough enough before the first rise test by poking your finger into the dough very slightly, if it springs back then the dough is ready for shaping. If not, carry on kneading the dough for a few extra minutes.
  • I’d recommend weighing the dough before shaping into rolls. Weighing the dough means all the bread rolls will be the same size and will bake more evenly and it’s definitely worth spending a bit extra time doing this step.
  • I prove my dough in my fan assisted oven at 40ºC. Leaving the dough at room temperature to rise will work just as well. If it’s a cold day it will possibly take a little bit longer to rise.
  • This recipe makes 12 standard sized bread rolls, You can make 24 smaller slider-sized rolls if you prefer, however baking time will be cut by about half compared to the original recipe. To check doneness, use the same method of checking if they’re baked completely through by tapping the bottom, if it sounds hollow then the rolls are completely baked through.
  • Bread and rolls are always best eaten when they’re fresh. To experience the full flavour and texture of these rolls I would recommend tasting one on the same day of baking.

(Makes 12)


550g strong white bread flour

1 and 1/4 teaspoons fast-action dried yeast

2 teaspoons sugar

1 and 1/2 teaspoons salt

2 tablespoons extra virgin olive oil (substitute with another oil or alternatively use softened butter)

320ml warm water


1. To make the dough: In a large mixing bowl combine the flour, yeast, sugar and salt and mix together (remember to make sure the yeast and salt are on opposite corners of the bowl). Add the olive oil and warm water and mix until a soft dough forms. Knead the dough on a lightly floured surface for 10 minutes by hand or with an electric hand or stand mixer fitted with the dough hook for 5-7 minutes until the dough is soft and elasticated.

2. To knead and rise the dough: Once the dough is kneaded, lightly oil another large mixing bowl. Add the dough to the bowl and lightly coat in the oil. Cover the bowl with clingfilm or a kitchen towel and leave somewhere dry and warm for at least an hour or until doubled in size. This should take around 60-90 minutes.

3. Once the dough has risen fully divide it into 12 equally sized pieces. I weigh the dough to be accurate then shape each piece of dough into rolls. Place the rolls onto a large baking tray that’s either been lightly oiled or lined with a silicone baking mat. Space the rolls apart by a 1-2 inches so they have enough room to rise and spread slightly. Cover with cling film or a kitchen towel and leave somewhere warm for further 45-60 minutes or until the rolls have joined up and doubled in size.

4. To bake the rolls: Bake for 18-20 minutes or until crisp and golden in colour. You can check the rolls are completely baked by tapping the bottom of one, if it sounds hollow then the they’re cooked all the way through.

5. Allow the rolls to cool for a few minutes then carefully transport them onto a wire rack. Leave to cool completely to room temperature before serving. Rolls can be toasted prior to serving if you want to serve them warm. The rolls will keep fresh in a bread/sandwich bag for up to 2 days, if you want you can freeze the rolls but they’re best eaten fresh on the day of baking.


Want to try your hand at more homemade bread recipes? Bake this Tomato Parmesan Focaccia next!

tomato focaccia



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Vanilla Bean Buttercream

The best ever vanilla bean buttercream. Super creamy, fluffy and amazing swirled high on your favourite chocolate or vanilla cupcake! 


Want to learn how to make the fluffiest, most perfect vanilla bean buttercream? If so, you’re at the right place!

I finally have a new bake to share with you. I haven’t been baking much lately so ease myself back in gently I decided to put a spin on these vanilla cupcakes, a recipe that I can always count on to work. The cupcakes are named “perfect” for a reason and that recipe is a must try for baking beginners because it’s straightforward and doesn’t require any out of ordinary ingredients.

This buttercream is one of first recipes I created for the blog way back when I first started it. I’d always loved making buttercream but I could never seem to get it super creamy and fluffy. Over the years (I’m only 20 but I make myself sound really old!) through experimenting, I’ve perfected an easy and simple vanilla buttercream that’s fail-proof and will work well every time you make it.


Good old-fashioned vanilla cupcakes are definitely a favourite cupcake flavour of mine. I don’t think you can really go wrong with the classics. This beautiful buttercream suits all kinds of cupcakes, my favourite way is to top vanilla cupcakes with the buttercream but it would also be well suited swirled onto a fudgy chocolate cupcake if you fancy doing that.

As I mentioned, for this buttercream I used my go-to vanilla cupcake recipe as a base. I took the opportunity to do some retesting and update the original recipe ever so slightly. The only changes I made was this time I used margarine in place of butter because I find it gives a more even rise and I also used cake flour instead of regular self-raising flour. Another step I did was I reduced the oven temperature slightly so the cupcakes would rise more evenly and not dome.

Baking is a real science and those adjustments made a definite improvement!

To make my buttercream a touch extra special and treated myself to some vanilla pods. I love adding Madagascan vanilla pods in all kinds of desserts, whether that’s homemade ice cream, cakes/cupcakes, cookies and of course, buttercream and frosting. I particularly love adding it to batches of buttercream because it adds a gorgeous natural vanilla flavour and also I think the flecks of vanilla beans look really beautiful.


I could easily devour this buttercream before decorating the cupcakes – it’s really difficult for someone like me with a massive sweet tooth to resist!😉 The finished cupcakes taste exactly like something from a high-end bakery, give them a try and you’ll see!


150g (2/3 cup) unsalted butter, softened – leave it out overnight and allow to soften at room temperature

300g (3 cups) icing (confectioners’) sugar, sifted

1 teaspoon vanilla extract

Seeds scraped from 1 large vanilla pod

2 tablespoons double cream or milk, add extra if needed

1 x batch Perfect Vanilla Cupcakes


  1. In the bowl of a stand mixer fitted with the whisk or paddle attachment beat the softened butter for 2 minutes until creamy and pale in colour.
  2. Add the icing/confectioners’ sugar along with the vanilla extract and the scraped vanilla beans. Combine on a low speed and then turn the mixer up to medium speed and continue to beat for 5-7 minutes until fluffy and a light colour. Make sure you stop the mixer halfway through and scrape down the sides and bottom of the bowl to ensure everything gets incorporated evenly.
  3. Finally, add the cream or milk and continue to mix for another minute until it’s combined fully. Use the buttercream to decorate a layer cake or frost 12 standard sized cupcakes.

Recipe Notes:

  • To scrape the seeds from the vanilla pod, simply take a sharp kitchen knife and slice the vanilla bean directly down the middle and pull apart to open. Using the back of the knife, carefully scrape the seeds from the pod. I find this detailed post helpful.🙂
  • Adjust the consistency of the buttercream with a couple of tablespoons of double/heavy cream or milk. I recommend picking cream over milk as the buttercream will have a more airy and creamier texture.
  • Recipe above yields enough buttercream to decorate 12 standard sized cupcakes or a small two-layer cake such as a Victoria sandwich. Depending on how much buttercream you use to decorate, you could possibly decorate a few more than 12 cupcakes.
  • If you can’t find vanilla pods where you live or they are too expensive for your budget, you can substitute the vanilla pod for an extra teaspoon of vanilla extract in this recipe.
  • If buttercream is too sweet for your liking try adding a pinch of salt or substituting the unsalted butter for salted.




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Roasted Vegetable Couscous

A simple and easy recipe for couscous with roasted vegetables. This is great eaten on its own or you can make it into a meal and serve as a side dish. Colourful, healthy and ready in less than 30 minutes! 


Eating healthy and sticking to a budget each week can sometimes seem tricky. I always believe delicious and nutritious food doesn’t have to be expensive, hard to make or take an eternity to prepare.

Couscous is one of my favourite ingredients to use in savoury cooking because it’s so convenient. I always have it in my kitchen cupboard along with rice and pasta. If you’re not familiar with couscous, it’s a grain that’s common in North African cuisine and is usually served with tagine and stews.

Preparing couscous is really simple and unlike most recipes I don’t even worry measuring out the water/stock I add. I usually just place the couscous in a bowl, crumble over a vegetable stock cube and then just pour enough boiling water to cover the top. I’ve always used this method of making the best fluffy couscous and it hasn’t let me down yet. What I love most about making savoury recipes is the fact you can freestyle unlike baking which is a science and where the measurements have to be exact.



Roasted vegetables are my family’s favourite and recently we’ve all made a concerted effort to eat less meat (and cake!) each week. Lately our meals have been based around using fresher ingredients and we’ve been exploring healthier vegetarian options.

I usually get fed up of vegetables like broccoli, carrot or peas that we eat so often with roast dinners. I eat roasted veggies probably two or maybe three times a week. They’re pretty much a staple part of my diet nowadays! I just love the vibrant colour and beautiful flavour when they’re all golden and roasted.🙂

DSC02696 (1)

We love serving this roasted vegetable couscous with either chicken or halloumi. Both of which would be super tasty served with my homemade tzatziki! Also, I think the couscous would be fabulous to bring to a late summer BBQ, potluck or even as part of a mezze platter.


(Serves 4)


2 tablespoons olive oil

3 mixed colour bell peppers, deseeded and cut into medium chunks

8-10 small mushrooms (such as button or chestnut), cleaned and quartered

1 red onion, chopped into small chunks

1 courgette, halved lengthways and sliced into 1/2 inch quarters

Salt and black pepper, to taste

200g (1 cup) dried couscous

1 vegetable stock cube (optional)

Boiling water (see method for instructions)


  1. Preheat oven to 200°C / 180 Fan / 400°F / Gas Mark 6. Evenly spread the vegetables out onto a large baking tray. Drizzle with the olive oil and season generously with salt and pepper. Toss the vegetables until they’re all coated well in the oil. Roast for 25-30 minutes or until soft and starting to colour slightly.
  2. Once the vegetables are near enough cooked, start preparing the couscous. Place the couscous in a large bowl that will be big enough to mix up all the vegetables in too. Crumble the stock cube over the top of the couscous, season with salt and pepper and pour over just enough boiling water to cover the top of the couscous. Cover the bowl with some clingfilm/plastic wrap and allow it to sit for 5-10 minutes (I always leave mine for the full 10 minutes).
  3. Now using a fork, fluff the couscous and then mix through the roasted vegetables. Taste and adjust seasoning if needed. Serve hot, cold or at room temperature. Couscous can be stored in an airtight container in the fridge for up to 3 days.

Recipe Notes:

  • You don’t have to use olive oil when roasting the vegetables, you can use any light flavoured oil you have in such as canola/vegetable oil.
  • If you’d like you can season the vegetables with your favourite herbs and spices before roasting. Sometimes I add some garlic powder or a pinch or two of cayenne pepper or smoked paprika. Dried oregano and thyme would also taste great with the vegetables.
  • The vegetable stock cube is optional. I find it adds extra flavour to the dish but feel free to leave it out if you want.
  • Swap around the vegetables. If you’d prefer to add more of a certain vegetable that will work just as well.
  • Just an idea, you could crumble a little bit of Greek feta cheese into the couscous prior to serving. I’m going to try that next time I make this!




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Lemon Drizzle Cake

Luscious lemon drizzle cake. Fluffy buttermilk sponge cake soaked with a lemon sugar syrup and drizzled with a tangy lemon icing. Lemon dessert lovers, this cake recipe is for you! 


Lemon drizzle cake is a British classic. I’ve grown up enjoying this cake and it holds a special place in my heart. The cake is very popular here where it’s sold at most bakeries, tearooms and is commonly found on many afternoon tea menus. As much as I love this cake there are many recipes out there that are a tad bit lacklustre. I’ve tried a good few and often found them too dry or simply lacking a real lemon flavour punch. But this recipe is the exact opposite. It’s fresh, summery, lemony and lip-smacking good!

You know a bake is going to be good when the recipe starts with a whole big block of butter. I have a few secrets of how to make the best lemon drizzle cake. Firstly, I like to add just a touch of buttermilk to my cake batter. The tanginess from the buttermilk works really well with the lemon flavour and it helps keep the cake moist and fluffy for several days.


Another way I make my lemon drizzle cake differently, is I make my own lemon sugar. I’ve always liked vanilla or cinnamon sugar, but I would definitely say lemon sugar is my favourite out of the three. The sugar is super easy to make, all you have to do is rub the sugar and grated lemon zest with your fingertips. Doing this helps release the natural oil from the lemon and it really enhances the lemon flavour in your finished bake.

I’ve made this cake twice within the last week. With the first I thought I would freeze a few slices ready for when I fancied a piece of cake, but let’s just say those few slices of cake soon disappeared from the freezer and found their way onto my plate…😉


This gorgeous cake is delicious served with a scoop or two of ice cream, clotted cream, yoghurt and fresh berries  


Joseph Joseph

Making this cake also gave me the opportunity to test out the latest Joseph Joseph samples from their new range. I have always been a fan of the Joseph Joseph kitchenware. I particularly like the Shake It™ which comes with an integrated rocking handle and this cleverly stimulates the process of tapping the sieve with your other hand. I used it to sift the dry ingredients (flour and baking powder) into my cake and also to sift the icing sugar when I made my drizzle icing to decorate the cake. Whiskle™ which isn’t just your ordinary whisk as it has a silicone bowl scraper attached, which helps make sure you get every single bit of the batter into your cake tin and it also helps save time on washing up! The Fin™ works in the same way as it makes sure you can get every last bit of your cake batter into the cake tin so there no wastage. The Glaze™ can be used to brush the lemon sugar syrup over the cake, but I’m also looking forward to using it when I make homemade pastry or even for brushing vegetables or meat with oil before roasting.


Lemon Cake – 

250g unsalted butter or margarine, softened

250g caster sugar

Zest from 2 large lemons

4 large free-range eggs, at room temperature

275g self-raising flour

1 teaspoon (6g) baking powder

100ml buttermilk

Juice of 1 large lemon

Lemon Sugar Syrup – 

150g caster sugar

Juice of 1 large lemon

50ml water

Lemon Drizzle Icing – 

100g icing (confectioners’) sugar

2 tablespoons lemon juice (add more less depending on your preferred consistency)


  1. Preheat oven to 180°C / 160 Fan / 350°F / Gas Mark 4. Grease and line a 23cm springform cake tin with butter and parchment paper.
  2. In a small bowl combine the sugar and lemon zest. Using your fingertips, rub the sugar and zest together until combined.
  3. In a large mixing bowl beat together the softened butter/margarine with the lemon sugar until creamy and fluffy.
  4. Add the eggs one by one, beating well after each addition. Make sure you scrape down the bottom and sides of the bowl to ensure all the ingredients are getting incorporated.
  5. Sift the flour and baking powder into the bowl and beat again until just a few lumps of flour remain. Finally, add the buttermilk and lemon juice and mix again until they’re combined into the batter fully.
  6. Spoon the batter into the cake tin and smooth the top with a spatula. Bake the cake for 50 minutes or until a cake tester when inserted into the centre of the cake comes out clean without any uncooked batter remaining. All ovens are different so the cake may need 5-10 minutes longer in the oven. If the cake is colouring too much cover the top with a piece of tin/aluminium foil.
  7. Once the cake is baked completely, leave it on the side to cool for a few minutes. Meanwhile, make the lemon sugar syrup. Heat the sugar, lemon juice and water in a small saucepan. Stir until all the sugar has dissolved. Once dissolved, take off the heat. Poke holes all over the cake using a skewer, then pour the hot lemon sugar syrup all over the top of the cake. This step must be done when the cake is still warm. Now leave the cake to cool completely, then once cool remove from the tin.
  8. Make the lemon drizzle icing by sifting the icing sugar into a mixing bowl. Add the lemon juice and mix until you have a thick, runny icing. Adjust the consistency to your preferred liking with less or more lemon juice. Drizzle the cake with the icing.

Recipe Notes:

  • The cake will keep for up to 1 week stored in an airtight container.
  • The drizzle icing is optional, but I think it really makes this cake!
  • This lemon drizzle cake is delicious served on its own, but we especially love it with a scoop or two of vanilla ice cream, clotted cream, some yoghurt and fresh berries.




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Strawberry Oat Smoothie

If you love strawberries and cream then you’ll really enjoy this healthy strawberry oat smoothie! Bursting with juicy strawberry sweetness, energising oats and creamy protein-packed yoghurt – this quick and easy recipe is sure to become your new go-to nutritious breakfast or snack! 


I’ve been on a bit of health kick lately after overindulging on my summer holiday. For my birthday this year I received a smoothie maker and ever since then I’ve been making lots of smoothies like this Detox Green Smoothie. However, this time I wanted to experiment with some new flavours and ingredients. My friend and I recently had a catch-up dinner and after a yummy main course we wanted to treat ourselves to something for dessert. There were many decadent desserts on the menu like chocolate fudge brownie, pecan pie and classic sponge cake with cream and jam, but it was a strawberry milkshake we both picked.

Strawberries and cream desserts will forever be my favourite!🙂

The milkshake was delicious, but I’m sure it was loaded with lots of naughty things. That’s why I decided it was time to create a smoothie inspired by the yummy milkshake and for those times when a sugar craving strikes!

This healthier alternative is creamy, smooth and just as delicious as my favourite strawberry milkshake, minus all the bad stuff. And the best part you ask? It’s also a great way of getting towards your 5 a day.


I like to use strawberry yoghurt for even more intense strawberry flavour and it also makes this smoothie a great healthy option because it’s packed with protein and healthy ingredients. You can use any flavour yoghurt you like, I used a small pot of bio yoghurt which doesn’t have any refined sugar added. Also, my strawberries were super sweet so I didn’t need to add any sweeteners, but if you feel like your smoothie needs an extra touch of sweetness you can add a little bit of honey.

It’s only recently that I’ve started adding oats to my smoothies. Adding oats means this smoothie is great for breakfast and it also helps create the perfect consistency. Strawberries are quite watery so it’s essential to add oats to make a nice creamy and thick smoothie.

Since developing this recipe I have been making it practically non-stop. I love it first thing in the morning or for a snack after coming home from a tiring day at work. You wouldn’t even guess it’s good for you because it tastes amazing.

(Makes 1)


25g (1/4 cup) oats

200g (1 cup) fresh or frozen strawberries, hulled and halved

1 x 120g pot (1/2 cup) natural or strawberry flavoured yoghurt

60ml (1/4 cup) almond or semi-skimmed milk


1. Place the oats in the blender and process until they are finely ground. Add the remaining ingredients and process again until smooth. Adjust consistency of smoothie with more milk then pour and serve in a glass.



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