Double Chocolate Zucchini Bread

Earlier this week we finished a brand new, gorgeous frame worthy, yet incredibly challenging 1,000 piece puzzle. Except this puzzle came with only 999 pieces. No, there weren't any dogs or cats here to eat puzzle pieces. Nor were there any children to blame for the missing piece. Yes, I crawled on the dining room floor at least a half dozen times wishing it would miraculously just appear. Yet, much to my chagrin it wasn't anywhere to be found. It felt as if I stared at that unfinished, finished puzzle for what seemed like an eternity. But I needed to move on. While I can't be absolutely certain, but I convinced myself the missing piece simply stayed behind in Italy. Because there was no other plausible explanation my conspiracy theory mind could come up with. When earlier in the week my sister told me they too had a new puzzle with a missing piece, I told her one of her dogs probably ate it. Being the older sister, I took that 'you know I'm right' low road. Well, as they say karma is a.......I will let you fill in the blank here. For those of you who are also spending some of your unexpected, new found discretionary time putting together puzzles, may you never have the experience of discovering your puzzle masterpiece, the one you spend hours and days working on, is missing a piece. Because it's worse than not being able to find flour, yeast, hand sanitizer, toilet paper, Clorox wipes, or Topo Chico at the grocery store.

If this past week wasn't challenging enough, one of my running friends gave me a baking challenge. To create and make a chocolate chip zucchini bread. But I decided to take this challenge to whole different level. Why just make a zucchini bread with chocolate chips? Why not make a make a Double Chocolate Zucchini Bread instead? Because sometimes more is better. Right? Yes, yes, yes! But I first had to find some fresh zucchini at the grocery store. Considering we aren't in the height of the summer zucchini season, I initially thought this would be my first challenge. But unlike not being able to find the missing puzzle piece, finding zucchini turned out not to be a problem at all.

Okay, before you decide to leave this post because you aren't a big fan of plain zucchini bread, let me say, please stay. If ever there were a game changing zucchini bread recipe for all of the non-zucchini bread lovers out there, this is the ONE. And for those of you who have been smitten with zucchini bread since forever, you are going to flip out when you taste this fudgy, moist, just the right amount of sweet, chocolatey version. One whose texture is a cross between and a cake and a quick bread. The most difficult decision you will have to make will be what to drink with it. Should it be milk, coffee, or tea? Tough decision.

Unlike most of my other recipe posts I am not going to spend a lot of time giving you a narrative of the directions. Instead I am going to just highlight a few things about the recipe.  So here it goes. Use unsweetened cocoa powder not Dutch-processed cocoa, bittersweet chocolate chips deepen the chocolate flavor even more than semi-sweet chocolate chips, creme fraiche takes this bread to a whole new level (although you can use plain Greek yogurt), use an 8" x 4" pan (a 9" x 5" pan is too large), one medium sized zucchini will give you the shredded one and a half cups needed, and always, always top your bread with a handful more of chocolate chips.

This Double Chocolate Zucchini Bread had the right amount of sweetness for me, but if you like your zucchini bread a little sweeter, use 3/4 of cup of granulated sugar instead of the one half cup and 2 Tablespoons called for in this recipe.

And like some of my other recipe advice, don't be so quick to tell your fussytarian friends or family this bread is made with zucchini. Wait until they polish off the piece you gave them. Then, if they ask what's in it, tell them. But only if they ask.

Considering the amount of chocolate and cocoa in this bread, I wouldn't say this zucchini quick bread is healthy. However, I would say it's healthy-ish! It's also unbelievably good. Like seriously good.

You definitely need this Double Chocolate Zucchini Bread in your life. Otherwise it's like you are metaphorically living your life with a missing piece to the puzzle.

And whatever you do, don't wait until the summer to make this Double Chocolate Zucchini Bread. Life is too short to put off having a slice or two.

Recipe
Double Chocolate Zucchini Bread

Ingredients
1 cup (130 g) all-purpose flour
1/2 cup (42 g) unsweetened cocoa powder (not Dutch-processed)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 teaspoon instant espresso
3/4 cup (135 g) semi-sweet or bittersweet chocolate chips (plus a handful for the top of the bread)
2 large eggs, room temperature
1/4 cup (60 ml) canola oil
1/4 cup (60 g) creme fraiche (or plain Greek yogurt)
1/2 cup plus 2 Tablespoons (135 g) granulated sugar 
1 1/2 teaspoons vanilla
1 medium zucchini, after shredding should yield 1 1/2 cups (225 g)

Directions
1. Preheat oven to 350 degrees (F). Generously spray an 8" x 4" baking pan with vegetable spray. Set aside.
2. Shred the zucchini over a double layer of paper towels and then place a single paper towel over it. Press down to help absorb some of the moisture in the zucchini. Roll the paper towels and lightly squeeze. Note: Some of the moisture in the zucchini should remain.
3. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, instant espresso and chocolate chips. Set aside.
4. In a medium sized bowl whisk together the eggs, canola oil, creme fraiche, vanilla, and sugar.
5. Pour the wet ingredients into the dry ingredients. Lightly whisk until combined.
6. Stir in the zucchini with a spatula.
7. Pour the thick batter into the prepared baking pan. Top with a generous handful of chocolate chips.
8. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Note: Rotate the pan midway through the baking process.
9. Place baking pan on a cooling rack. Allow the bread to cool completely before unmolding onto a platter. 
10. Cut into thick slices. Serve with a large glass of cold milk, a cup of hot coffee, or a mug of tea. Then sit back and slowly savor.

Notes: (1) Inspiration for this recipe came the Chocolate Zucchini Bread Recipe from Joy of Baking as well as the Double Chocolate Zucchini Bread from Sally's Baking Blog. (2) The weight of the zucchini is before most of the moisture is removed.

Ham, Caramelized Onion, and Gruyere Quiche

Before the world changed in early March, I made the decision to give up chocolate for Lent. But not just chocolate, cookies, candy, cake, and brownies made the list as well. Which meant I had pretty much decided to deny myself all of the sweet stuff. There was a point a few weeks back when I wondered if living a chocolate, sweet-free life even for a short period of time was possible for me. If there was ever a time when I needed a little chocolate in my life, it would be now. However, I have stayed the course. I can honestly say I have never ever looked forward to Easter more than I do this year. It's only five days away, but who's counting. The thought of getting up sometime past midnight to pop a dark chocolate coconut cream egg in mouth has already crossed my mind. But if this period of deprivation has taught me anything, it's that I need to slowly savor the things I love. So I plan on waiting until I at least have a really good breakfast. And more than likely, our late morning Easter breakfast will be this really good, incredibly delicious, slightly decadent Ham, Caramelized Onion, and Gruyere Quiche. 

If there was ever a dish epitomizing some of the traditional foods of my childhood Easter, it would be this quiche. This year though the ham and eggs will made with caramelized onions and gruyere cheese. One of those most perfect, most sublime flavor combinations, especially when put together in what is essentially a baked custard pie.

In keeping with the semi-homemade theme making regular appearances on the blog lately, this quiche recipe is made with a refrigerated (no frozen) pie crust rather than a homemade one. Rather than use your limited supply of flour to make a homemade crust, use it make cookies or bread instead. Truth be told, I happen to love the flavor of refrigerated pie crusts. Like a homemade pie crust, you will want your refrigerated pie crust to chill in the quiche pan while you are making your caramelized onions and the quiche filling.

Making caramelized onions takes a little less than thirty minutes from start to finish. The onions become tender, golden, and sweet as they cook slowly over medium-low heat in some unsalted butter and olive oil. 

The quiche bakes in a 375 degree (F) preheated oven for 55-65 minutes. If using one of the more traditional quiche pans, baking time will be closer to the 55 minute mark. But if using a deep pie dish to make the quiche, your baking baking will be longer.  

Allow the baked quiche to rest for at least 15 minutes before serving. Letting the quiche rest gives the baked custard even more time to set up after it comes out of the oven. Serve warm or at room temperature.

Diced ham and caramelized onions swimming in a rich cheese custard never tasted so good. This is a quiche meant to be slowly savored. Although after one bite you will feel the overwhelming urge to devour it quickly. 

Whether you are celebrating this Easter alone or with only those you live with, this incredibly beautiful, delicious Ham, Caramelized Onion, and Gruyere Quiche will help make the day memorable. And who knows, you might be starting not only a new Easter breakfast/brunch tradition, you might decide you need more quiche in your life too. Ones made with refrigerated pie crusts!

If you are looking for other quiche recipes, these can be found on the blog: Maple Sausage, Apple and Brie Quiche, Caramelized Leek and Onion Quiche, and Caramelized Leek, Ham and Cheddar Quiche.

Recipe
Ham, Caramelized Onion, and Gruyere Quiche
Serves 6-8

Ingredients
Caramelized Onions
1 large or 2 medium yellow onions, thinly sliced
3 Tablespoons unsalted butter
2 Tablespoons olive oil
Pinch of kosher salt

Quiche
3 large eggs (see notes)
1 cup heavy cream
1 cup whole milk
2 cups (7 ounces) gruyere cheese, shredded (see notes)
1 cup diced ham (slightly more than a 1/3 of a pound)
1/2 cup caramelized onions
1 teaspoon fresh parsley, finely chopped
1/4 teaspoon kosher salt
Generous pinch of nutmeg or 3 gratings of a whole nutmeg
6 dashes of hot sauce (recommend Cholula)
1 refrigerated pie crust or a homemade crust

Directions
Caramelized Onions
1. Melt butter with the olive oil in a sauté pan over medium heat.
2. Add the onions, turn down the heat to medium-low, and  sauté slowly until the onions begin to caramelize (about 20-22 minutes). Season with a pinch of kosher salt. 
3. Let cool slightly before mixing into the quiche mixture. Note: When adding in the caramelized onions do not add in the butter and olive oil, just the onions.

Quiche
1. Unroll refrigerated pie crust and fit into quiche pan. Return to the refrigerator to chill while you are making the caramelized onions and assembling the quiche filling.
2. Preheat oven to 375 degrees (F).
3. In a medium sized bowl, whisk the eggs lightly. Then add in the cream and milk, whisking until smooth.
4. Stir in the cheese, parsley, diced ham, caramelized onions, salt, nutmeg, and hot sauce. 
5. Put the chilled quiche pan on a large baking sheet. Pour the egg mixture into the chilled crust. 
6. Bake for 55-65 minutes or until the quiche is slightly puffed, golden brown on top and the custard is set (stick a knife into it, it should come out clean although it may look wet). Notes: For deeper pan (like the one I used) baking time will be closer to the 65 minute mark. 
7. Remove from oven and let sit for 15 minutes before cutting into wedges.
8. Serve warm or at room temperature. Pairing the baked quiche with your favorite chilled white wine, Champagne or Prosecco is optional.  But it's a really good idea.

Notes: (1) Instead of 7 ounces of grated cheese, I used 6 ounces. Unless freshly sliced, packaged gruyere cheese comes in 6 or 8 ounce packages. (2) I bought thick slices of ham from the deli counter at the grocery store and cut it into cubes. I usually buy the ham off of bone. (3) For an even richer quiche, add one additional egg yolk.

Banana Bread w/ Streusel Topping

Happy April Fool's Day! Considering that it felt like March would never come to an end, I am just happy we are finally in a new month. One having only 30 days, thank goodness! As much as we all need a bit more humor in our lives these days, I think there should be a moratorium put on April Fool's Day pranks and hoaxes this year. Or maybe forever. Yes, I am actually proposing we get a temporary or better yet a permanent reprieve from those centuries old traditions. Considering we are living in such unprecedented times of uncertainty, I fear some pranks and hoaxes might cause even more harm or add to the anxiety some of us are already feeling. As much as I need to laugh out loud a bit more these days, I just couldn't laugh at someone else's expense right now. However, I do think we should all find a way to channel our need for humor into something that makes us all feel a little more connected to one another.  And if we can all find more clever or even cheesy ways to make one another laugh, maybe we can bring a bit more joy and maybe even some healing into our lives. Because at the moment being able to laugh really does matter. Like hearing good news, humor can be a saving grace.

Whenever I post a photo of something I baked or cooked on my Facebook page, I look forward to the clever comments made by my doctoral program roommate. As he has the uncanny ability to make me laugh out loud. Sometimes his comments are pure genius wit, sometimes they are so absurd you can't help but laugh, and then sometimes they are so clever I can't help but wonder if he should have been a comedy writer instead of an educator. But they are always kind hearted. Now more than ever, I am thankful he continues to share his gift of humor with me. If he and his wife (my doctoral dissertation advisor) didn't live a little more than a 1,000 miles away from me, I would definitely be dropping off little packages of goodies on a regular basis to show my gratitude. 

If, by chance you are looking for away to show someone a bit a gratitude for the joy they bring into your life, (and they live within walking or driving distance), make them a loaf of this moist, flavorful Banana Bread w/ Streusel Topping. Actually, you should make two loaves. One for them and one for yourself.

Unlike some of the other recipes on the blog, the ingredients for this Banana Bread w/ Streusel Topping are generally readily available at the grocery store. And while you might think creme fraiche isn't something your would consider one of those easy to find ingredients, sour cream and/or whole plain yogurt will work just as well. Which means the only thing preventing you from making it sooner rather than later are ripe bananas. So I recommend you look for bananas you wouldn't necessarily want to eat, but would be perfect for baking. There always seems to be an abundance of much too yellow for me bananas at the grocery store. 

Like most quick breads, this one also comes together in a couple of bowls, some whisks, and a spatula. The wet ingredients get mixed into the dry ingredients, then scraped into a heavily vegetable sprayed 9" x 5" baking pan, and finally topped with the streusel topping before going into a preheated 350 degree (F) oven. Note: Make the streusel topping before you being assembling the banana bread batter.

Putting the filled baking pan on a large baking pan makes it easier to rotate the bread midway through the baking process. Baking time for this bread ranges from 75 to 80 minutes (my baking time was closer to the 80 minute mark).

Waiting the Banana Bread w/ Streusel Topping to cool is the hardest part. 

Allowing the Banana Bread to cool completely makes it much easier to cut nice clean slices. I would definitely recommend you cut this bread into thick 1" slices.

I loved everything about this Banana Bread. It was dense, yet tender. The slightly sweet, crunchy streusel topping paired perfectly with the lightly cinnamon flavored banana bread. While you knew you were eating a piece of banana bread in the first bite, the bananas didn't overwhelm all of the other spices and flavors. In other words, this is an incredibly delicious and definitely gift worthy Banana Bread. If you can't find a way to bring humor into the lives of your family and/or friends, then bring them Banana Bread joy. 

My only mistake in making this bread was in not buying more bananas. Because now I may have to wait a little more than a week for the yet to purchased bananas to ripen to make another loaf. There are a few people I think would love getting a surprise delivery of a few thick slices of this Banana Bread w/ Streusel Topping. 

Recipe
Banana Bread w/ Streusel Topping 
Makes one 9" x 5" loaf. Enough to share, but recommend you making 2 loaves. One for you and one to share with others.

Ingredients
Streusel Topping
1/2 cup (67 g) all-purpose flour 
1/4 cup (48 g) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
5 Tablespoons (70g) unsalted butter, room temperature

Banana Bread
1 1/2 cups (202 g) all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup (204 g) granulated sugar
4 medium sized very ripe bananas (385-390 g), mashed
2 large eggs, room temperature
1 1/2 teaspoons good quality vanilla
1/3 cup (85 g) creme fraiche (or whole plain yogurt or sour cream)
1/2 cup (113 g) unsalted butter, melted and cooled slightly
Optional: 1 cup of miniature chocolate chips

Directions
Streusel Topping
1. In a medium sized bowl mix together the flour, brown sugar, cinnamon, kosher salt, and unsalted butter. Mash with a fork until the mixture is well blended and crumbly. It's okay to use your fingers too. Set the bowl in the refrigerator while you assemble the banana bread.

Banana Bread
1. Preheat the oven to 350 degrees (F). Generously spray a 9" x 5" baking pan with vegetable spray. Set aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and cinnamon.
3. In a medium sized bowl, whisk together the melted butter, eggs, creme fraiche, and vanilla until the mixture is smooth and creamy (approximately 1-2 minutes). Then stir in the mashed bananas mixing until they are fully incorporated.
4. Add the banana mixture to the flour mixture. Use a wooden spoon or spatula to mix them together. Do not over mix, but do not leave any streaks of flour. (Note: If adding chocolate chips to the bread, stir them in now.)
5. Scrape the bread mixture into the prepared pan.
6. Sprinkle on the streusel topping. Use all of it! Don't let any of that goodness go to waste.
7. Set the baking pan on a baking sheet and place in the oven. Bake for 75 to 80 minutes rotating the tray midway through the baking process. The banana bread is done when an inserted skewer comes out clean.
8. Remove the pan from the oven and let the bread rest for 10-15 minutes. Remove from pan and let cool on a wire rack.
9. When cooled, cut into thick 1" slices, pour yourself some coffee or make some tea and sit back and just breathe. Eat slowly to get the full calming effect this moist, delicious banana bread will have on your spirit.
10. Keep any leftover bread tightly covered. I sometimes like to store my banana bread in the refrigerator and reheat slices in the microwave so it tastes like it just came out of the oven. Or sometimes I even like to toast it.

Notes: (1) This is a slightly adapted recipe of the Cinnamon Streusel Banana Bread from Now, Forager. (2) Definitely use a 9" x 5" baking pan. To determine the size of the pan, measure the bottom side of the pan rather than measuring the top of the pan.

Oven Roasted Tuscan Frites

"In a dark time, the eye begins to see." (Theodore Roethke) As each day goes by, my perspective on what really matters to me is slowly beginning to shift. Kindness is one of those things that has always mattered to me. The genuine, unselfish kind. Doing something for someone else just because it makes you feel good or brings your heart pure joy. Small or large, the size of the kindness doesn't matter. Knowing you may have brought a smile to a friend's or stranger's face does. Lately, everyday around here my heart feels an even greater need to do some random act of kindness. Having moments of experiencing pure joy help to make it a little easier to cope with all of the uncertainty before us. Although I will admit there have been days when I have felt so overwhelmed with the gravity of this new normal, the thought of doing even the smallest of kindnesses seems to be mentally and physically challenging. On those days it makes my heart happy just to hear of others showing genuine kindness. Like the guy who offered to pay for the gas of my nephew's girlfriend just because he wanted to thank her for being a health care worker (she happened to be wearing her hospital clothing at the gas station). Or like the woman who brought her friend all of the ingredients to make Irish Soda Bread so she could continue her tradition of making it for St. Patrick's Day. Just hearing those stories of random acts of kindness not only reaffirmed my hope for humanity, they almost made me weep. In all of this reflection, I realized my concept of kindness has shifted even further. For example, when a kindness comes with strings attached, with an agenda, or the expectation of a favor in return, well, let's just say (or maybe we agree to disagree) in this 'new normal' world, those aren't kindnesses at all. They are something completely different. Not a bad different, just different, but not to be confused with kindness or a generous heart. I can't really explain why all of this matters to me, but staying mindful of all of this just feels really important to me, especially now. However, what really matters even more to me is the need for us to keep looking for, finding, doing, and acknowledging kindnesses so we can create an even better culture, better world. One overflowing with genuine kindnesses.

And how about living in a world where french fries are not only addictively scrumptious, but healthy too? Are you thinking that healthy and french fries don't belong in the same sentence? You might be right. But what if you put oven roasted fries or frites and healthy together in the same sentence? Maybe we could all agree these words really can belong together!

What if I told you these Oven Roasted Tuscan Frites have so much flavor, you may never want to eat another 'fried' french fry again? Well I am going to tell you they do! Between the olive oil, herbs, garlic, and a little bit of Parmigiano-Reggiano cheese, they are mouthwatering, deeply flavorful delicious. 

All you need to make these Oven Roasted Tuscan Frites are some Idaho russet potatoes, olive oil, fresh rosemary, fresh sage, garlic, paprika, a small amount of butter, some Parmigiano-Reggiano cheese, kosher salt, and flaky sea salt. And to serve them all you need is some ketchup, garlic aoili, and/or mayonnaise. 

The keys to making crispy oven roasted frites are (1) cutting the potatoes into 1/4" matchsticks and (2) roasting them at a high (425 degrees F) temperature. 

Tossing the potatoes in olive oil adds flavors, gives color, and prevents sticking. Once tossed in olive oil, the potatoes are then tossed with the paprika and kosher salt. The fresh rosemary, fresh sage, and smashed garlic cloves get tossed in just before the pan goes into the preheated 425 degree (F) oven. After roasting the potatoes for 15-20 minutes, the potatoes are flipped and roasted for another 20 minutes. But they aren't done yet.

The roasted potatoes are tossed with softened room temperature butter along with some finely grated Parmigiano-Reggiano cheese and returned back to the oven for only 5 more minutes. Sprinkle with some flaky sea salt and get ready to be dipping your Oven Roasted Tuscan Frites into your favorite condiment! Or just eat them plain!

These frites are herby, salty, crispy, and tender! Everything a frite is supposed to be! 

This is a two condiment household. After discovering how delicious a warm frite dipped in a garlic aioli was, I permanently and without regret gave up dipping them in ketchup. However, someone else here is a ketchup monster and would think it sacrilegious if frites (or fries) weren't served with it.

I could literally gush over these Oven Roasted Tuscan Frites endlessly. But I will try to show some restraint and not describe them with every possible adjective. You are just going to have to make them! Serve them on a brown paper bag or parchment paper lined platter (or room temperature baking sheet) and watch them be disappear! Serving these Oven Roasted Tuscan Frites to your family (and someday your friends when we are no longer social distancing) will bring them a whole new level of pure, simple joy!

Recipe
Oven Roasted Tuscan Frites (inspired by the Oven Roasted Tuscan Fries recipe from Half Baked Harvest)
Serves 2-4

Ingredients
2 large Idaho russet potatoes, unpeeled, cut into 1/4" thick matchsticks
3-4 Tablespoons olive oil
3-4 sprigs of fresh rosemary
12-14 fresh sage leaves
5-6 garlic cloves, peeled and smashed
1/2 teaspoon Hungarian Paprika
Kosher salt
2 Tablespoons unsalted butter, very room temperature
3 generous Tablespoons grated Parmigiano-Reggiano cheese
Flaky sea salt
Ketchup and/or Garlic Aoili for dipping

Directions
1. Preheat oven to 425 degrees (F).
2. Place the potatoes on a large rimmed baking sheet. First toss with the olive oil, paprika, and generous pinch of kosher salt. Then toss with the rosemary, sage leaves and smashed garlic cloves. Spread the potatoes evenly on the pan, being careful to not overcrowd them.
3. Place the baking sheet in the oven and bake for 15-20 minutes.
4. Flip the potatoes and bake for another 20 minutes.
5. Toss the potatoes with the butter and grated Parmigiano-Reggiano cheese. Return to the oven and bake for additional 5 minutes. Potatoes should be golden, tender, and crispy.
6. Remove from the oven and sprinkle with flaky sea salt.
7. Serve immediately with ketchup, garlic aioli or mayonnaise, and some additional flaky sea salt.

Notes: (1) You can easily double this recipe. If you do, use two baking rimmed baking pans. (2) I like serving the Oven Roasted Tuscan Frites on a large piece of crumbled parchment paper. You could also serve them on a brown paper bag! (3) I removed the skins from the smashed garlic cloves, but you could leave them on.

Maple Pecan Baked Blueberry Oatmeal

While the rest of the world was out shopping for necessities like toilet paper and disinfectant wipes, I was out shopping for these necessities: unsalted butter, eggs, flour, and oatmeal. Clearly my priorities in this new normal life were not the same as everyone else's. That shouldn't surprise anyone who knows me well. Some might argue otherwise, but I think this time I got my priorities straight this time. Because, if there is a return to bartering (and most likely there will be), it's quite possible that some freshly baked homemade confections, especially ones made with chocolate, would have a pretty high trading value. But even in a bartering free world, homemade cookies and all other forms of home made deliciousness have the power to make any bad day turn into a good one. Seriously, there is nothing like a homemade cookie or a slice of homemade anything to take the edge off of being quarantined. I have a feeling if I need some toilet paper, I will be able to easily find it.

But we can't live on cookies, cakes, pies, or any other kind of homemade sweets forever. Well, a few outliers out there might be able to. So much has changed in the last couple of weeks it's likely that some of the hard and fast food rules some of us may have followed will be thrown out the window. The lines of distinction between what's a breakfast, lunch or dinner meal will be permanently blurred and forever altered. For those of us who had previously enjoyed pancakes or an egg dish for dinner, we now will have others thinking we were wise beyond our years. And for those who viewed oatmeal as only having a place at the breakfast table, well let's just say I have a feeling they might let up just a bit on their position. Especially once they taste this Maple Pecan Baked Blueberry Oatmeal. The only dilemma I would have serving it for dinner would be choosing the wine to pair it with! Because honestly I could eat this oatmeal anytime of the day. 

While talking with one of my good friends over the weekend she shared she had made a baked blueberry oatmeal dish over the weekend. Because I trust her palate, I knew I needed the recipe. But there was something a little familiar about a baked blueberry oatmeal. As it turns out the recipe she shared with me was very similar to the one I had posted to the blog three years ago. However, there were some subtle differences. I couldn't help but wonder which version might be the better one. But because I can't leave well enough alone, I made some small changes to her recipe. 

I am probably a little biased (no, that's no possible), but this Maple Pecan Baked Blueberry Oatmeal recipe I believe is a strong contender for the best baked oatmeal on the planet. 

As luck (or rather preparedness) would have it, I had all of the ingredients needed to make the Maple Pecan Baked Blueberry Oatmeal. And the amount of butter called for didn't even make a dent in my butter stash! There were some fresh blueberries in the refrigerator and some of last summer's bounty in the freezer. I have already made a note to myself to buy more blueberries this summer as I clearly didn't hoard enough of them.

The Maple Pecan Baked Blueberry Oatmeal is essentially made of three layers and a finishing touch. Blueberries on the bottom, a middle layer of the oatmeal, nuts, and spices, and the custard mixture on top. A few extra blueberries, some of the chopped toasted pecans, and a sprinkling of demerara sugar are the finishing touches made to the oatmeal before it goes into a preheated 375 degree (F) oven.

I used a combination of whole milk and heavy whipping cream to make the custard mixture, but you could easily use only whole milk. I am big believer in where there is fat there is great flavor, but you could even use a skim milk or even an almond milk if you are looking to reduce the amount of fat in your life. And if you don't have demerara sugar, then use some light brown sugar or a combination of light brown sugar and some Turbinado sugar. Just know this baked oatmeal needs that small amount of sugar.

Baking time for the Maple Pecan Baked Blueberry Oatmeal will range from 40 to 50 minutes (mine was 45 minutes). When it comes out of the oven, it is drizzled with a little melted butter. 

Oatmeal never tasted so good! Packed with maple syrup, fruit, nuts, and spices makes this baked oatmeal even more wholesome, nutritious, healthy, and nourishing. It is also incredibly hearty. I drizzled some heavy cream over it but you could serve it without it (but I am pushing for the addition of the cream) or with some yogurt. This is definitely a craveworthy oatmeal dish. I will go out on a very short limb and say non-oatmeal lovers will be swayed into becoming oatmeal lovers in just one bite. While most will make the Maple Pecan Baked Blueberry Oatmeal for breakfast, some of us will be making it for dinner too! Or at least eating any leftovers for dinner. And yes, this dish is definitely a contender for the best baked oatmeal on the planet!

If there is at least one silver lining in these unprecedented, unsettling times, it's the return to simple, yet still beautiful and delicious, food. Stay safe and healthy my friends.

Recipe
Maple Pecan Baked Blueberry Oatmeal
Serves 6-8

Ingredients
2/3 cups (2 1/2 ounces/72 g) pecans, toasted and coarsely chopped and divided
2 cups (7 ounces/196 g) old-fashioned oatmeal (do not use quick cooking oats)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3/4 teaspoon kosher salt
2 large eggs
1 1/2 cups whole milk
1/4 cup heavy whipping cream (see notes)
1/3 cup pure maple syrup
3 Tablespoons unsalted butter, melted, and divided
12 ounces (339 g) fresh or frozen blueberries, divided
2 Tablespoons Demerara sugar

Optional: Heavy cream or plain yogurt for serving

Directions
1. Preheat oven to 375 degrees (F). Lightly butter an 8" x 10" or 9" square pan with butter. Set aside.
2. In a medium sized bowl, mix together the oatmeal, 3/4's of the pecans, cinnamon, nutmeg, kosher salt, and baking powder. Stir to combine. Set aside.
3. In another medium sized bowl, whisk together the eggs, milk, heavy cream, maple syrup, and 1 1/2 Tablespoons of melted butter until blended.
4. Place 3/4 of the blueberries on the bottom of the baking dish.
5. Top with the oatmeal mixture.
6. Pour the egg/milk mixture over the top. Press the mixture down lightly using a large spoon to push down the liquid ingredients and to ensure all of the oats are covered.
7. Top with the reserved blueberries, pecans, and 2 Tablespoons of the Demerara sugar.
8. Bake for 40 to 50 minutes or until the top is golden and is slightly firm to the touch.
9. Remove from the oven and drizzle with the remaining 1 1/2 Tablespoons of melted butter.
10. Serve with a side pitcher of heavy cream and/or a side of a bowl of plain yogurt. 

Notes: (1) Instead of using 1 1/2 cups of milk and 1/4 cup of heavy whipping cream, you can use 1 3/4 cup of milk. (2) To toast the pecans, preheat oven to 350 degrees (F). Lay pecan flat on a small baking tray. Bake for 8-10 minutes or until lightly browned and fragrant. (3) Instead of Demerara sugar you can use light brown sugar or a combination of light brown sugar and Turbinado sugar. (4) Leftovers keep well tightly covered in the refrigerator for up to 4 days. Reheat in the microwave before serving.