Baked Blueberry Breakfast Oatmeal Pudding
Ingredients
6 cups blueberries
1/2 cup lightly toasted hazelnuts (filberts), with skin
1/2 cup lightly toasted cashews
1/2 cup old-fashioned rolled oats (not instant)
3/4 cup unsweetened applesauce
2 tsp vanilla extract
2 Tbsp honey or maple syrup
2 tsp cinnamon
1/8 tsp fine sea salt
1-1/4 cups milk
1/2 cup (fresh or frozen blueberries or other berries (do not thaw first if frozen)
Preheat oven to 350F (180C). Grease a 4-6 cup (1-1.5 L) casserole dish.
Preparation
In the bowl of a high-speed blender*, place the nuts, oats, applesauce, vanilla, agave, cinnamon and salt. Pour the milk over all and blend for about a minute, until perfectly smooth and creamy. Pour mixture into the casserole dish, then gently fold in the blueberries (scatter a few extra blueberries over the top if you like, as they won't sink).
Bake in preheated oven for 40-50 minutes, rotating the casserole about halfway through, until the edges begin to puff and crack and the top appears dry. Allow to cool somewhat before serving; may be served warm or cold (the pudding thickens up and becomes more dense as it cools). Store, covered, up to 4 days in the refrigerator. May be frozen.
*To make with a regular blender: Pour in the milk first, then add the remaining ingredients (except blueberries). You may need to blend in batches to achieve an equally smooth consistency.
Blueberry Fool on a Berry Fruit Salad
Total time: 15 minutes, plus 2 hours resting time for the salad
Servings: 6
Berry fruit salad
1 pint fresh blueberries, lightly rinsed and patted dry
1 pint fresh blackberries, lightly rinsed and patted dry
2 tablespoons fresh lemon juice
2 tablespoons sugar
2 tablespoons chopped fresh mint leaves
In a large, nonreactive bowl, combine the blueberries, blackberries, lemon juice and sugar. Let the mixture rest for 2 hours at room temperature for the juices to develop. Shortly before serving, toss the berry mixture with the chopped mint. While the salad is resting, prepare the fool.
Blueberry fool and final assembly
1 pint (2 cups) fresh blueberries, lightly rinsed and patted dry, divided
1/4 cup plus 3 tablespoons sugar, divided
1 1/2 cups heavy (whipping) cream
1 teaspoon vanilla extract
1/2 cup crème fraîche
6 full mint sprigs, for garnish
1. In a small saucepan, place 1 cup of the blueberries and one-fourth cup sugar over medium-low heat. Cook, stirring occasionally until the sugar has dissolved and the berries have softened, about 10 minutes. Remove from heat and transfer the berries to a medium bowl to cool completely. (To speed the process, chill the berries in the refrigerator for about 20 minutes or about 5 minutes in the freezer.) Add the remaining cup blueberries to the cooled blueberries and set aside.
2. While the berries are cooling, in the bowl of a stand mixer or in a large bowl using a hand mixer, whip together the cream, remaining 3 tablespoons sugar and vanilla to form soft peaks. Add the crème fraîche and continue beating until it is combined and the mixture again forms soft peaks.
3. Using a large rubber spatula, gently fold the blueberries into the whipped mixture, being careful not to overmix. (You want to create a marbleized effect.) Refrigerate, loosely covered, for up to 2 hours before serving.
4. To serve, spoon about one-half cup of the fruit salad into each of 6 dessert bowls, and top with a generous portion of the fool. Garnish each portion with a mint sprig.
Each serving: 392 calories; 3 grams protein; 41 grams carbohydrates; 5 grams fiber; 26 grams fat; 16 grams saturated fat; 91 mg. cholesterol; 37 mg. sodium.
Sugar Tart Crust
Makes one 10-inch tart crust
½ cup (1 stick) unsalted butter, at cool room temperature, cut into small pieces
5 tablespoons sugar
1 large egg yolk
1¼ cups sifted cake flour
1) Coat a 10-inch loose-bottomed fluted tart pan with nonstick spray; set aside.
2) In the bowl of a stand mixer, beat the butter with the flat paddle attachment on medium-high speed until creamy, about 1 minute. Add the sugar gradually and continue to beat on medium-high speed until lightened and creamy, about 2 minutes. Beat in the egg yolk until well combined. Add the flour and pulse the mixer on and off until it begins to combine, and then run the mixer on mediumlow speed just until the dough begins to form. Scrape out onto plastic wrap and use the wrap to help press the dough into a flat disk shape. Wrap the dough thoroughly. Refrigerate for at least 2 hours or overnight
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Baked Blueberry Oatmeal Breakfast Pudding for a Complete Morning Treat
As far as perfect breakfast foods go, this all-in-one Baked Blueberry Breakfast Oatmeal Pudding fits the bill nicely. Not too sweet, it’s a luxuriously creamy, rich-tasting pudding that works well both at the breakfast table or as a rustic dessert. The combination of whole grain oats with heart-healthy nuts and blueberries baked almost to bursting provides all you need for a nourishing breakfast that will tide you over until lunchtime ...
Banana-Blueberry Nut Muffins
Makes 4-6 servings
Makes 18 muffins.
1 cup canola oil
1 cup sugar
3 eggs
1½ cups whole-wheat flour
½ cup dry (regular, old-fashioned) oatmeal
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon vanilla extract
1 banana, chopped or mashed
¾ cup fresh or frozen blueberries
½ cup chopped pecans
1. Grease muffin tins or line with paper liners. Heat oven to 350 degrees.
2. Using mixer, mix oil, sugar and eggs. Add flour, oatmeal, soda, salt, cinnamon and vanilla. Mix well. Stir in fruit and nuts.
3. Spoon batter into muffin pans and bake at 350 degrees about 20 minutes.
Driscoll’s Blueberry Crème Fraîche Tart with Poppy Seed Crust
(serves 8 to 10)
Ingredients:
Blueberry filling
· 2 cups fresh blueberries
· ¼ cup sugar
· 2 tablespoons water
Crust
· 1 recipe Sugar Tart Crust (page 3), ingredients only
· 2 tablespoons poppy seeds
Crème fraîche custard
· 1 cup crème fraîche
· ¼ cup sugar
· 1 large egg
Blueberry topping
· 3 cups fresh blueberries
· ¼ cup plus 1 tablespoon sugar
· 1 tablespoon cornstarch
· 1/3 cup water
· 1 teaspoon freshly squeezed lemon juice
Method:
for the filling Combine all the ingredients in a small saucepan and bring to a boil over medium-high heat, stirring often. As soon as the mixture looks juicy, use a potato masher to crush the berries. Continue to boil, stirring often, for 6 to 8 minutes, or until the berries have broken down and the mixture has thickened slightly. Cool completely, stirring occasionally to release the heat. Meanwhile, make the crust. For the crust Position a rack in the middle of the oven. Preheat the oven to
350°F.
1 ) Prepare the crust as directed, adding the poppy seeds along with the flour. Wrap the ball of dough and chill for about 1 hour or until firm enough to roll. Coat
a 10-inch loose-bottomed fluted tart pan with nonstick spray. Roll out the chilled crust on a lightly floured surface to a 13-inch round. Fit into the prepared pan, pressing into the corners and cutting off the top so that it is flush with the pan. Place in the freezer while the oven preheats.
2 ) Bake for 8 to 10 minutes, or until the crust is just beginning to dry. Cool the tart pan slightly on a rack. For the custard Scrape the crème fraîche into a small saucepan, whisk to loosen gently, and heat over low heat until warm, whisking occasionally. Set aside, keeping warm. Whisk the sugar and egg together in a medium bowl.
Slowly whisk in the crème fraîche until the custard is smooth.
1 ) Spread the blueberry filling evenly over the bottom of the crust, and then slowly pour the custard over the fruit. Some of the fruit might come up through the custard, creating a marbled effect; that is fine.
2 ) Bake for 15 to 20 minutes, or just until the custard is set. It should lightly jiggle in the center when you gently shake the pan, but will be firmer around the edges. Cool the tart pan on a rack, then refrigerate until firm, at least 6 hours or overnight. for the topping Put the blueberries in a heatproof bowl. Stir the sugar and cornstarch together in a small saucepan. Whisk in the water and lemon juice and bring to a boil over medium heat. Whisk often and boil until the mixture is clear, 30 seconds to 1 minute. Immediately scrape the mixture over the blueberries and toss gently to coat. Quickly and gently scoop the berries out of the bowl and arrange in an even layer over the chilled tart. Refrigerate for up to 4 hours. Allow to sit at room temperature for about 15 minutes before serving.
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