Mushroom Galette

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.…

A Couple Cooks – Recipes worth repeating.

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.

Mushroom galette

Looing for a stunning fall or winter vegetarian dinner idea? Try a savory Mushroom Galette! This free-form French tart isn’t just for dessert. Make it with a savory filling and it’s a fun vegetarian main dish, like a quiche. This one stars meaty mushrooms, layered over a fluffy smear of ricotta and Parmesan cheese and scented with garlic and fresh thyme. It’s all packed into a flaky, buttery crust and baked to perfection. The smell alone had us salivating before the first bite. Ready to bake?

Ingredients for this mushroom galette

galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. That’s right: no pie plates or precise rolling and cutting! Simply roll out the dough, add filling and fold over the crust. Galettes are most often served as desserts, like a peach galette or blueberry galette. But they work as savory pies too, like a tomato galette or mushroom galette. Here’s what you’ll need for this mushroom galette recipe:

  • Mushrooms: a mix of cremini (baby bella) and shiitakes makes for a nuanced, complex flavor
  • Olive oil
  • Soy sauce
  • Garlic powder, onion powder, smoked paprika, dried thyme
  • Ricotta cheese
  • Parmesan cheese
  • Garlic
  • Fresh thyme
  • Flour
  • Butter
  • Salt
  • Baking powder
  • Egg
Mushroom Galette

Tips for working with galette dough

The main part of this mushroom galette that takes a bit of technique? The pastry dough! Now, this galette dough is easy to work with, but there are a few things to keep in mind when making the pastry. Here are a few tips:

  • Weigh the flour in grams (or spoon and level it). Weighing your flour on a food scale in grams provides the most accurate measurement (and it’s less messy, we find!) Or you can spoon the flour into the measuring cup, then level it with the back of the spoon. This is more accurate than scooping flour right out of the container, which can result in more flour per cup.
  • Add just enough water for the dough to come together. It should take around 5 to 6 tablespoons, but maybe slightly more depending on the exact flour amount.
  • Chill 1 hour. Chilling is important, so that the butter can solidify. Otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and mushrooms.
  • Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.

For the egg wash

Before baking this mushroom galette, it’s important to brush the crust with an egg wash and sprinkle with salt. An egg wash makes a nice golden sheen on the crust. Full disclosure: we were out of eggs and had to brush on heavy cream to the crust for these photos (a substitute for an egg wash). You can tell it doesn’t have quite the sheen as the crusts in our other galette recipes! So an egg wash is the way to go.

Mushroom Galette

Serving this mushroom galette

Once you bake up your mushroom galette, don’t dig into it just yet! The cooling time is important for achieving the best texture. Here’s what to know:

Storage info

Got leftovers of this mushroom galette? Place it in a storage container and refrigerate for up to 3 days. You can also make it 1 day in advance: bake it, then refrigerate over night. Before serving, leave it out on the counter for about 30 minutes to let it come to room temperature. If desired, reheat it in a 350 degree oven until warmed through.

Mushroom Galette

More galette recipes

You can make a galette in every season with many fruits and vegetables! Here are a few more recipes to try:

This mushroom galette recipe is…

Vegetarian.

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Mushroom galette

Mushroom Galette


Description

This hearty mushroom galette is a tasty savory tart recipe bursting with flavor! This vegetarian dinner idea will wow everyone.


Ingredients

For the galette dough 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Flaky sea salt, for sprinkling

For the filling

  • 16 ounces cremini mushrooms, cleaned and sliced
  • 4 ounces shiitake mushrooms, stems removed and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce (or tamari)
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried thyme
  • ¾ teaspoon kosher salt, plus more to sprinkle
  • ¾ cup whole milk ricotta
  • ½ cup shredded Parmesan cheese
  • 1 small garlic clove, grated
  • Fresh ground black pepper
  • 2 sprigs fresh thyme, for topping

Instructions

  1. In a medium bowl, mix the flour, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Clean and slice the mushrooms. Toss them in a bowl with the olive oil, soy sauce, garlic powder, onion powder, smoked paprika, thyme, and ½ teaspoon kosher salt. Place them in a single layer on a parchment lined baking sheet and bake for 20 minutes until tender.
  5. In a medium bowl, mix the ricotta cheese, Parmesan cheese, garlic, ¼ teaspoon kosher salt, and a few grinds black pepper. 
  6. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  7. Gently spread the ricotta mixture on the dough, then add the mushrooms, leaving at least 2 inches of dough around the outside edge. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Top with fresh thyme leaves.
  8. Whisk the egg and use a pastry brush to brush it onto the crust. Then top the crust with a small sprinkle of flaky sea salt. 
  9. Bake the galette for 30 to 33 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool for at least 10 minutes, then slice into pieces and serve. It’s also great at room temperature or cold. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.

A Couple Cooks - Recipes worth repeating.

Pumpkin French Toast

The best fall breakfast? Try this pumpkin French toast! It’s fluffy and sweet, scented with warm spices and drizzled with…

A Couple Cooks – Recipes worth repeating.

The best fall breakfast? Try this pumpkin French toast! It’s fluffy and sweet, scented with warm spices and drizzled with maple syrup.

Pumpkin French Toast

Craving a special fall breakfast or brunch? Look no further than Pumpkin French Toast! Coat slices of hearty bread in pumpkin puree and warm spices, then fry them until golden on a sizzling skillet. Top with a drizzle of pure maple syrup, and each forkful is heavenly: fluffy, sweet, and perfectly spiced! Try it for Halloween or Thanksgiving entertaining, or any fall day that needs a bright spot.

Ingredients for pumpkin French toast

Pumpkin French toast is ideal for cozy mornings, and it takes just minutes to put together! The pumpkin puree adds an even fluffier texture to this popular breakfast, making each bite irresistibly tender. Combining cinnamon and pumpkin spice spice makes just the right warm-spiced flavor (yes, you’ll need both!). Here’s what you’ll need to whip up this recipe:

  • Eggs
  • Milk
  • Pumpkin puree
  • Sugar
  • Vanilla extract
  • Cinnamon and pumpkin pie spice
  • Salt
  • Bread: Italian or French loaf, sourdough, challah, or brioche loaf
  • Butter, for cooking
Pumpkin French Toast

Tips for the bread

We found in our research on the best French toast recipe: the type of bread can make or break a French toast recipe. In our opinion, a slice of flimsy store-bought sandwich bread loaf just doesn’t compare to artisan-style bread. Here are a few of the best types of bread to use for pumpkin French toast:

  • Sourdough bread: Sourdough bread has a naturally firm texture and a slight tang to the flavor. It’s our top choice!
  • Italian or French loaf: Look for an artisan loaf with a firm crust and sturdy texture (grocery stores label them differently). If you like, you can also use a French baguette.
  • Artisan bread: Or, use any style of artisan bread in the bakery section. We recommend avoiding very seedy whole-grain breads for this recipe because their flavor is too strong.
  • Challah or brioche: Egg-based breads like challah and brioche make a fluffy, custardy texture to the French toast.
Pumpkin French Toast

Pumpkin pie spice substitute

Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute another 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon cloves and ¼ teaspoon nutmeg. Don’t have cloves or nutmeg? You can use varying amounts or swap in allspice.

How to avoid mushy bread

The best way to have sturdy pieces of pumpkin French toast? Use a great bread. Purchased sandwich bread has a flimsy structure and can become mushy when it’s soaked in the egg mixture. Here’s what to know about avoiding mushy bread here:

  • Use a bread with texture like a sourdough or Italian or French artisan loaf.
  • Consider using stale bread or bread that is a few days old, which soaks up the egg mixture more. (This isn’t necessary with sturdier breads like sourdough.)
  • If you’re using a purchased sandwich bread with a flimsy texture, consider lightly toasting it in the oven or toaster it before soaking.
Pumpkin French Toast

Toppings for pumpkin French toast

Once your pumpkin French toast is fried into golden perfection, it’s time to talk toppings! We think it’s perfect with pure maple syrup and a pat of butter. But you can get even fancier if you like? Here are some fun fall-centric toppings:

How do you plan to serve your pumpkin French toast? Let us know in the comments below!

More pumpkin recipes

When it’s the season, we’ve got our pumpkin recipes at the ready! Here are a few you’ll love:

This pumpkin French toast recipe is…

Vegetarian.

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Pumpkin French Toast

Pumpkin French Toast


Description

The best fall breakfast? Try this pumpkin French toast! It’s fluffy and sweet, scented with warm spices and drizzled with maple syrup.


Ingredients

  • 4 eggs
  • ½ cup milk (whole or 2%*)
  • ½ cup pumpkin puree
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • ⅛ teaspoon kosher salt
  • 10 slices bread from Italian or French loaf, sourdough, challah, or brioche loaf (cut 3/4” thick)**
  • 2 tablespoons butter, for cooking

Instructions

  1. In a wide shallow bowl or container, whisk together eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, pumpkin spice, and kosher salt.
  2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture until it becomes saturated (about 10 to 15 seconds per side for an artisan or sourdough bread**). Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.

A Couple Cooks - Recipes worth repeating.

Fluffy Pumpkin Pancakes

This pumpkin pancakes recipe makes tender, moist, and perfectly-spiced flapjacks! Serve with maple syrup for a cozy fall breakfast. Here’s…

A Couple Cooks – Recipes worth repeating.

This pumpkin pancakes recipe makes tender, moist, and perfectly-spiced flapjacks! Serve with maple syrup for a cozy fall breakfast.

Pumpkin Pancakes

Here’s a cozy breakfast idea to make at least once every fall: this cozy pumpkin pancakes recipe! It’s hard to put into words just how good these are, but we’ll try. Adding pumpkin puree gives the pancakes a fluffy, hearty texture and satisfying mouthfeel. They’re seasoned with a hefty dose of warm pumpkin spices. Drizzled with pure maple syrup, each bite is lusciously sweet and spiced. Our son took one bite of these and immediately wanted the entire stack! They’ve become an autumn tradition (that, and pumpkin French toast!).

Ingredients in pumpkin pancakes

This pumpkin pancakes recipe makes flapjacks with just the right fluffy, tender crumb and spiced interior. Pumpkin puree makes that fluffy texture, pumpkin pie spice brings warmth to the flavor, and brown sugar adds a rich depth of sweetness. Otherwise, the ingredients are similar to a classic pancake recipe. Here’s what you’ll need:

  • All purpose flour
  • Brown sugar
  • Baking powder
  • Cinnamon and pumpkin pie spice
  • Salt
  • Eggs
  • Pumpkin puree
  • Milk
  • Neutral oil like grapeseed or organic vegetable or canola oil
Pumpkin pancakes recipe

Pumpkin pie spice substitute

Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg.

Tips for cooking pumpkin pancakes

Cooking pumpkin pancakes is similar to the traditional method. The batter is slightly thicker than a standard pancake, so it will take slightly longer to cook. Make sure the heat is not too high, or the pancake might not cook through before it’s browned. Here’s what to note when cooking:

  • Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. A non-stick surface is helpful.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
  • When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it’s cooked through, adjusting the heat as necessary so it doesn’t brown too fast on the outside before it’s cooked on the inside.
Pumpkin pancakes

Pumpkin pancake toppings

This pumpkin pancakes recipe is perfect with butter and pure maple syrup, in our opinion! But want to get even fancier? Here are a few fun ideas for pumpkin pancake toppings:

And that’s it! Let us know if you try these pumpkin pancakes and what you plan to use for toppings.

More pumpkin recipes

When it’s the season, make all the pumpkin recipes! Here are a few favorites to get you started:

This pumpkin pancakes recipe is…

Vegetarian.

Print
Pumpkin pancakes

Best Pumpkin Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 medium pancakes

Description

This pumpkin pancakes recipe makes tender, moist, and perfectly-spiced flapjacks! Serve with maple syrup for a cozy fall breakfast.


Ingredients

  • 1 cup [140 g] all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice*
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ¾ cup pumpkin puree
  • ¾ cup milk of choice
  • ¼ cup neutral oil (or melted unsalted butter)

Instructions

  1. In a medium bowl, whisk together the flour, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
  2. In a separate bowl, whisk the eggs, then whisk in the pumpkin puree, milk, and oil (or melted butter).
  3. Stir the wet ingredients into the dry ingredients and mix with a spatula until no dry patches remain and a smooth batter forms.
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until fully cooked, adjusting the heat as necessary so they don’t brown too fast).
  5. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.

Notes

Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Pancakes
  • Diet: Vegetarian

Keywords: Pumpkin pancakes, pumpkin pancake recipe, pumpkin pancakes recipe

A Couple Cooks - Recipes worth repeating.

Easy Pumpkin Bread

This easy pumpkin bread recipe uses just one bowl and is quick and simple! It makes moist, perfectly-spiced slices. A…

A Couple Cooks – Recipes worth repeating.

This easy pumpkin bread recipe uses just one bowl and is quick and simple! It makes moist, perfectly-spiced slices.

Pumpkin Bread recipe

A good pumpkin bread recipe is as essential to fall as a puffy jacket, and here’s our favorite one. The scent wafting through your kitchen transports you to an autumn paradise, and the loaf falls just so into deliciously moist, cozy-spiced slices. It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir! Unlike the pumpkin spice latte, this quick bread never goes out of style. Here’s our spin on the autumn classic.

Ingredients in this pumpkin bread recipe

There are many ways to make a great pumpkin bread, and every cook or chef has their own own secret recipe. We’ve got spins on the theme like Pumpkin Banana Bread, Healthy Pumpkin Bread and a Vegan Pumpkin Bread, but we didn’t have a straight-forward, straight-up pumpkin bread recipe: until now. Here’s what’s in our best pumpkin bread:

  • Eggs
  • Pumpkin puree:
  • Brown sugar: Using brown sugar is important for the depth in flavor here.
  • Granulated sugar
  • Neutral oil: Oil makes a moister quick bread than butter! This also allows the recipe to be made in a bowl: no stand mixer required.
  • Vanilla extract
  • Cinnamon, ginger, allspice, and nutmeg: Individual spices make the boldest flavor. Want to use pumpkin spice instead? See below.
  • Kosher salt
  • Baking powder and baking soda
  • All purpose flour
Pumpkin Bread recipe

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one-bowl! However, there are a few things to keep in mind for baking success:

  • Use an aluminum baking pan for best results. We’ve realized our ceramic and glass pans don’t cook as evenly. Use aluminum if you can!
  • Don’t overmix. Overmixing a quick bread leads to holes in the texture of the crumb. This is most important when mixing in the flour. Mix until just combined and there are no dry spots remaining.
  • Let it cool fully before serving: and leftovers taste even better! This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal. It tastes even better as leftovers the next day.

Variations and mix-ins

There are lots of ways to riff on this pumpkin bread recipe, as you well know! Here are a few ideas for adding to the top or inside this bread:

  • Chocolate chips: Make chocolate chip pumpkin bread by folding in 1 cup semisweet or bittersweet chocolate chips into the dough.
  • Nuts: Top the bread with ⅓ cup chopped pecans or walnuts. Toast the pecans or walnuts to bring out the flavor!
  • Icing: Add ½ recipe of this Cream Cheese Frosting to the top of the bread.
  • Drizzle: Drizzle this bread with Powdered Sugar Icing.
Pumpkin Bread

Diet adaptations

Do you have a vegan or gluten-free diet? Don’t worry: you can still make pumpkin bread! Head to these recipes instead:

Pumpkin bread storage

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Bread recipe

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

This pumpkin bread recipe is…

Vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

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Pumpkin Bread Recipe

Easy Pumpkin Bread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices

Description

This easy pumpkin bread recipe uses just one bowl and is quick and simple! It makes moist, perfectly-spiced slices.


Ingredients

  • 2 eggs
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ cup neutral oil
  • ½ tablespoon vanilla extract
  • 1 tablespoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon allspice
  • ½ teaspoon nutmeg
  • ¾ teaspoon kosher salt
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups all-purpose flour

Instructions

  1. Preheat the oven to 375F. Grease a 9-inch aluminum bread pan.
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugars, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
  4. Pour the batter into the bread pan.
  5. Bake 50 to 55 minutes, until a toothpick comes out clean. Allow to cool in the pan until room temperature. Run a knife around the edges and invert. Slice into pieces and serve. The flavor and texture are even better the next day. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months.
  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Keywords: Pumpkin bread recipe, pumpkin bread, pumpkin bread recipes

A Couple Cooks - Recipes worth repeating.

Banana Nut Muffins

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite. Here’s an…

A Couple Cooks – Recipes worth repeating.

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.

Banana nut muffins

Here’s an unexpected family favorite muffin: this Banana Nut Muffins recipe! They’re sweet and exceedingly moist, with an irresistibly nutty flavor from toasted walnuts in the batter and sprinkled on top. Add a little crunchy sugar to those muffin tops, and the sweet- salty-nutty flavor combination is out of this world. Our family went wild for these, and I dare say we love these even more than Banana Chocolate Chip Muffins…if that’s possible. Here are the tricks to this tasty muffin!

Ingredients in banana nut muffins

These banana nut muffins are moist and fluffy, with the best nutty flavor that’s infused into the entire muffin. But there’s no tricks here: they’ve got basic ingredients and follow the traditional muffin method. The only added bonus: toasted nuts. Here are the ingredients you’ll need:

  • All-purpose flour
  • Cinnamon and ginger: these spices make for just the right cozy, nuanced flavor
  • Baking powder, baking soda and salt
  • Bananas
  • Egg
  • Granulated sugar
  • Vegetable oil: using oil instead of butter makes extremely moist muffins
  • Vanilla extract
  • Walnuts: you’ll toast the nuts to bring out the flavor: see below! You can also use pecans if you like.
  • Turbinado sugar: this chunky sugar makes a lovely glittery topping
Banana nut muffins recipe

Toasting the nuts brings out the flavor

The key to this banana nut muffins recipe? Toasting the walnuts. Don’t be tempted to skip this step! Toasting nuts is like adding salt to savory food: it intensifies the nutty flavor. It takes just 5 minutes to toast walnuts on the stovetop. Here are the basic steps:

  • Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes.
  • Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Banana nut muffin

More tips for banana nut muffins

Aside from toasting the nuts, there are a few basic tips for banana nut muffins that are important to keep in mind. Here’s what to know:

  • Very ripe bananas are key. The riper and browner the better! Very ripe bananas make an intensely moist texture and sweet flavor: and there’s no faking it with a plain old ripe banana.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • Baking at 400 degrees makes a taller muffin. Our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350F, which you see more often). It makes a taller and fluffier muffin.

Variations and mix-ins

Of course, you can add even more mix-ins to this banana nut muffins recipe to customize it. It would be great with one of the following:

  • Use pecans or macadamia nuts instead of walnuts
  • Chocolate chips: add ½ cup bittersweet or semisweet chips
  • White chocolate chips
  • Butterscotch chips: butterscotch would go well with the nutty flavor
Banana nut muffins

Storage info

What’s the best way to store these banana nut muffins? Here are the best practices for muffin storage:

  • Room temperature up to 4 days: Store at room temperature in a sealed container. You can place a paper towel inside to absorb extra moisture and keep the tops crunchier.
  • Refrigerated 1 week or more: These muffins store well in the refrigerator. (We kept ours almost 2 weeks and they still tasted great.)
  • 3 months: Freeze in a sealable container and store up to 3 months.

More banana muffin recipes

There are lots of ways to make a banana muffin! Here are some of our top muffin recipes:

This banana nut muffins recipe is…

Vegetarian.

Print
Banana nut muffins

Banana Nut Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12

Description

This banana nut muffins recipe is outstanding: moist, nutty and perfectly sweet! It will become a family favorite.


Ingredients

  • ¾ cup chopped walnuts (or substitute pecans)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups mashed banana (about 3 large or 4 medium)
  • 1 egg
  • 2/3 cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Turbinado sugar, for topping

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Add 12 muffin cups to a muffin tin.
  2. Toast the walnuts: Chop the nuts. Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
  3. In a medium bowl, whisk the all-purpose flour, cinnamon, ginger, baking powder, baking soda, and kosher salt.
  4. In another medium bowl, mash the banana. Whisk in the egg, granulated sugar, vegetable oil, and vanilla.
  5. Mix the wet ingredients into the dry ingredients using a spatula, and stir until a smooth batter forms. Avoid the urge to overmix. Gently fold in ½ cup of the walnuts. Divide the batter evenly into the muffin cups. Sprinkle the tops with the reserved ¼ cup walnuts (split between all) and sprinkle with turbinado sugar.
  6. Bake the muffins for 15 minutes, until puffed and golden on top. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Banana nut muffins, banana nut muffin, banana nut muffin recipe, banana nut muffins recipe

A Couple Cooks - Recipes worth repeating.

Ricotta Pancakes

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.…

A Couple Cooks – Recipes worth repeating.

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.

Ricotta Pancakes

There are so many ways to make a pancake, and we’ve tried almost every which way: like classic, buttermilk, blueberry, almond flour, oatmeal, and banana pancakes. But at the very top in our favorite methods for this tasty breakfast are Ricotta Pancakes! Adding ricotta cheese to pancakes makes a lusciously fluffy texture and rich flavor. It also packs the breakfast cake with protein, making them more filling than the standard flapjack. Taste it once and you won’t want to go back!

Ingredients in ricotta pancakes

Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes: but add it to pancakes and it makes them extra fluffy! This ricotta pancakes recipe is simple, and the only special ingredient you need is the cheese. Everything else you likely already have on hand in your pantry and fridge. Here’s what you’ll need for ricotta pancakes:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla extract
  • All-purpose flour
  • Baking powder
  • Kosher salt
  • Butter, for cooking

Want to mix it up? Try our Lemon Ricotta Pancakes for a tangy spin on the classic. Adding lemon zest is a natural way to heighten the flavors and bring a citrusy brightness to the dish.

Ricotta Pancakes

Ricotta makes high protein pancakes

Ricotta cheese makes an impossibly fluffy, delightful texture to a pancake. At the same time, it adds a significant boost of protein. This makes these flapjacks much more satisfying than a classic pancake, and helps them keep you full for hours. Here’s a comparison of the protein levels in ricotta pancakes vs the standard all-purpose flour flapjack:

  • 1 ricotta pancake has 9.6 grams protein! That’s 20% of your daily protein: in one pancake.
  • 1 standard pancake has approximately 4 grams protein. So the cheese version has almost double the protein!

Tips on cooking ricotta pancakes

Cooking ricotta pancakes is similar to the traditional flapjack method. But keep in mind, the texture is slightly different because of the eggs and cheese. Here’s what to note when cooking:

  • Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. Non-stick is helpful and you don’t have to grease it.
  • Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat.
  • When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast.
Ricotta Pancakes Recipe

Pancake topping ideas

This ricotta pancakes recipe is so light and fluffy, you barely need any toppings to make it taste good! Just a drizzle of maple syrup and a dusting of powdered sugar are perfect. However, if you’d like to get fancier, you can dress up your ricotta pancakes: and it’s fun to bring in seasonal elements! Here are a few ideas:

And that’s it! Let us know what you think of this recipe in the comments below. It’s one of our favorite ways to enjoy a lazy morning breakfast.

Ricotta Pancakes

More ricotta recipes

Love this Italian cheese? Here are a few more great ways to enjoy ricotta; some traditional and some more unique:

This ricotta pancakes recipe is…

Vegetarian.

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Ricotta Pancakes

Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes

Description

This ricotta pancakes recipe is light and fluffy: perfect for weekend breakfasts! Adding cheese makes the best texture for pancakes.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • Butter, for cooking

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla extract.
  2. In another medium bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium low heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter may ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Ricotta pancakes, Ricotta pancake, ricotta pancake recipe

A Couple Cooks - Recipes worth repeating.

Best French Toast Recipe

Here’s how to make the best best French toast recipe! It’s caramelized on the outside with a sweet custardy interior.…

A Couple Cooks – Recipes worth repeating.

Here’s how to make the best best French toast recipe! It’s caramelized on the outside with a sweet custardy interior.

French Toast

It’s cinnamon-scented, crispy on the outside and custardy on the inside: try our best French toast recipe! It’s basic, but it can taste like a luxurious morning of hotel room service if it’s done right. Here we’ve cracked the code to the very best way to make this classic breakfast recipe: and it’s all in the ingredients. Here’s what to know!

Ingredients in a French toast recipe

Classic French toast is sliced bread soaked in a mixture of egg, milk and sugar, then fried until golden crisp on a griddle. This genius way to reinvent stale bread has been around for hundreds of years. In fact, the earliest French toast recipe is in a collection of Roman recipes from the 1st century AD (“The Art of Cooking” by Apicius). How’s that for history?

The early version was even simpler than today’s. But the genius of French toast is that it uses basic ingredients to make a hearty meal. Here’s what you need for a basic French toast recipe:

  • Eggs
  • Milk: whole milk gives the richest flavor, or use 2% or non-dairy milk
  • Sugar: just a hint is all you need
  • Vanilla extract: this recipe uses a hefty amount of vanilla for a bold flavor
  • Cinnamon and nutmeg: adding nutmeg to the mix gives just the right complexity
  • Salt: salt accentuates the flavors; don’t omit it!
  • Bread: an Italian or French loaf, artisan bread, or sourdough bread are our preference, but you can also use challah or brioche for lighter texture
  • Butter: for cooking
French Toast Recipe

Best bread for French toast

The type of bread can make or break a French toast recipe. A slice of flimsy store-bought sandwich bread loaf just doesn’t hold a candle to a more artisan-style bread. Here are a few of the best breads for French toast:

  • Sourdough bread: Sourdough bread has a naturally firm texture and a slight tang to the flavor. It’s our top choice for French toast!
  • Italian or French loaf: Each grocery store uses a different name for this type of bread, but look for an artisan loaf with a firm crust and sturdy texture. You can also use a French baguette.
  • Artisan bread: Look for any style of artisan bread in the bakery section of your grocery store. We recommend avoiding very seedy whole-grain breads for this recipe.
  • Challah or brioche: Egg-based breads like challah and brioche make a fluffy, custardy texture to the French toast. (It’s not our preference, but it’s a specific style!)

Bread to avoid for French toast? We don’t love purchased white or whole wheat sandwich bread. Sure, it’s classic: but the texture can come out mushy and bland. Of course, you can use it if it’s all you have. But for the best French toast recipe, stick to the types above.

How to make French toast

French toast is arguably one of the simplest breakfasts you can make: it’s even easier than pancakes or waffles. Why? All you’ve got to do is mix up the custard, dip the bread, and fry. Here are a few tips for the process:

  • Whisk: In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
  • Dip: Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture for 10 to 15 seconds. Try not to oversoak the bread or it will become mushy. However, if you’re using a bread with more structure like sourdough, you can soak slightly longer. 
  • Fry: Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  • Repeat: Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.
French Toast

Avoiding mushy bread

The best way to have full-textured French toast is to use great bread. As noted above, purchased sandwich bread has a flimsy structure and can become mushy. Here’s what to know:

  • Use a bread with texture like a sourdough or Italian or French artisan loaf.
  • Consider using stale bread or bread that is a few days old, which soaks up the egg mixture more. (This isn’t necessary with sturdier breads like sourdough.)
  • If you’re using a purchased sandwich bread with a flimsy texture, consider lightly toasting it in the oven or toaster it before soaking.

Decadent variation: heavy cream

Want to amp up this French toast recipe? Replace half the milk amount with heavy cream! Adding this silky, creamy dairy to the mix makes French toast richer, more buttery and over the top luxurious. Try this when you want an extra special meal, like birthdays, Mother’s Day or holidays.

French toast toppings

For this best French toast recipe, we like to keep toppings simple. A pat of butter, a dusting of powdered sugar, and a drizzle of maple syrup are all you need! But if you want to get a little fancier, here are some gourmet topping ideas:

Breakfast recipes

Diet variations

Do you have a special diet? Here are a few ways to modify this French toast recipe:

  • Dairy-free: This recipe works with non-dairy milk; we recommend oat milk.
  • Gluten-free: Use any type of gluten-free bread.
  • Vegan: Try Vegan French Toast with Caramelized Bananas! Using banana makes a flavorful soaking mixture.

More classic breakfast recipes

Love a great classic breakfast or brunch? Try these breakfast recipe ideas:

This French toast recipe is…

Vegetarian.

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French Toast

Best French Toast Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8

Description

Here’s how to make the best best French toast recipe! It’s caramelized on the outside with a sweet custardy interior.


Ingredients

  • 4 eggs
  • ½ cup milk (whole or 2%*)
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon kosher salt
  • 8 slices bread from Italian or French loaf, sourdough, challah, or brioche loaf (cut 3/4” thick)**
  • 2 tablespoons butter, for cooking

Instructions

  1. In a wide shallow bowl or container, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg and kosher salt.
  2. Preheat a griddle over medium heat and melt 1 tablespoon butter. Soak each side of 4 slices of bread in the egg mixture until it becomes saturated (about 10 to 15 seconds per side for an artisan or sourdough bread**). Place the bread on the hot skillet and cook 2 to 3 minutes per side, until browned.
  3. Repeat with the remaining butter and 4 slices bread. Serve immediately with maple syrup and a dusting of powdered sugar.

Notes

*Use whole milk for the best rich flavor. For a decadent twist, use half milk and half heavy cream.

**If you’re using a bread with more structure like sourdough, you can soak it in the egg mixture slightly longer if you like. If you’re using a sandwich bread with a flimsier structure, you may want to toast it first before soaking, otherwise it can become very mushy. 

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: French toast, how to make french toast, best french toast recipe, easy french toast recipe

A Couple Cooks - Recipes worth repeating.

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a…

A Couple Cooks – Recipes worth repeating.

These lemon poppy seed muffins are perfectly bright and zingy! Cover them in a lemon glaze for even of a citrus pop.

Lemon Poppy Seed Muffins

When it comes to baked goods, there’s nothing like a great banana muffin or blueberry muffin. But if you’re a citrus-lover, there’s another in the muffin hall of fame: Lemon Poppy Seed Muffins! This muffins recipe is bright and zingy, with just the right light texture and citrusy zing. Seal the deal by drizzling on a quick, flavor-popping lemon glaze. These are the perfect fun recipe for a special breakfast or brunch: or leave them un-glazed for quick breakfasts throughout the week.

Ingredients in lemon poppy seed muffins

The most important ingredient in a lemon poppy seed muffins recipe? Fresh lemons! There’s no substitute for the bright, tangy juice and citrus pop of lemon zest. Outside of poppy seeds, the rest of the players are all common pantry and refrigerate ingredients. Here’s what you’ll need to make this recipe:

  • All purpose flour
  • Granulated sugar
  • Baking powder
  • Salt
  • Eggs
  • Vegetable oil
  • Greek yogurt
  • Milk
  • Lemon juice and lemon zest
Lemon Poppy Seed Muffins

Lemon juice and zest

How many lemons do you need to buy for lemon poppy seed muffins? Here’s a key for how much lemon juice and zest comes from one lemon:

  • How much juice in one lemon? One medium lemon yields about 3 tablespoons juice; one large lemon yields 4 tablespoons juice or more.
  • How much zest in one lemon? One medium lemon has about 1 tablespoon lemon zest.
  • For this recipe, you’ll need 4 tablespoons lemon juice and 2 tablespoons lemon zest. So, make sure to buy 2 medium lemons.

Tips for this lemon poppy seed muffins recipe

Outside of the ingredients list, this lemon poppy seed muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Zest your lemon first before juicing it! It’s difficult to grate once it’s juiced, so don’t forget the zest.
  • Microplane makes for easy zesting. microplane grater is a handheld grater with sharp holes in it and it’s quicker and easy to clean than a box grater.
  • Resist the urge to overmix the batter. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We think a good muffin should be tall with a generous muffin top, so batter amount may be more than you’re used to.
  • Baking at 400 degrees makes a taller muffin. Baking muffins at 400 degrees Fahrenheit makes a taller and fluffier muffin than at 350 (plus, it’s quicker!).
Lemon Poppy Seed Muffins

These lemon poppy seed muffins are deliciously zingy, with a hefty amount of lemon flavor. But want to step it up a bit? Add the the lemon glaze, which infuses a huge citrus burst. It’s not required, but we think it brings the flavor to just the right pop. Here’s what to know about the glaze:

  • Wait until the muffins are cool prior to icing. Otherwise, the icing will melt into the muffins.
  • Use a fork! A fork makes the best drizzly lines: with a spoon it’s a bit too chunky.
  • Use less if desired. You can make a half recipe of the icing if you’re worried about too much sugar in your muffins.

Storage info

What’s the best way to serve lemon poppy seed muffins? The icing will hold up at room temperature for a few days, though if you’re planning to freeze some muffins it’s best to freeze them un-iced. Here’s what to know:

  • At room temperature: Store up to 3 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.
Lemon Poppy Seed Muffins

More muffins recipes

Love baking? Here are a few more of our top classic muffins recipes:

This lemon poppy seed muffins recipe is…

Vegetarian.

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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12

Description

These lemon poppy seed muffins are perfectly bright and zingy! Cover in a lemon glaze for even of a citrus pop.


Ingredients

For the lemon poppy seed muffins

  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppyseeds
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • 1 cup milk
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest*

For the lemon glaze (optional)

  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed lemon juice

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, poppy seeds, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, lemon juice and lemon zest. Stir the wet ingredients into the dry ingredients with a spatula until a thick batter forms. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. 
  3. Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
  4. For the glaze: In a medium bowl, mix the powdered sugar with the lemon juice until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle with a fork across the muffins in a diagonal pattern.
  5. Serve: Eat immediately or store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or freeze unglazed muffins for up to 3 months.

Notes

*One lemon yields about 1 tablespoon lemon zest, so buy 2 lemons for this amount of lemon zest and juice (including the glaze).

  • Category: Muffin
  • Method: Baked
  • Cuisine: Baked Good
  • Diet: Vegetarian

Keywords: Lemon poppy seed muffins

A Couple Cooks - Recipes worth repeating.

Easy Blueberry Baked Oatmeal

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all…

A Couple Cooks – Recipes worth repeating.

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.

Blueberry Baked Oatmeal

Stumped on healthy breakfasts? Make a big pan of this Blueberry Baked Oatmeal! Baked oatmeal is the holy grail of easy breakfasts: once you bake up a pan, you can eat off the leftovers all week. (Move over, overnight oats!) Or, it’s the perfect special breakfast to serve for guests for breakfast or brunch. The tangy, tart pops of blueberries are a bright pairing to the hearty oats and cozy cinnamon and allspice. It’s irresistibly tasty: our 5 year old absolutely loves it…and so do we!

Ingredients for blueberry baked oatmeal

This baked blueberry oatmeal is simple to put together with ingredients you might already have on hand. All you need outside of basic pantry and refrigerator ingredients are fresh blueberries! The basic idea? Simply mix together the wet and dry ingredients, top with blueberries and bake. Here’s what you’ll need to put together this simple oatmeal bake:

  • Blueberries: Fresh is best; see below for notes on using frozen
  • Rolled old fashioned oats: Do not substitute steel cut oats, as they have a much different texture! Instead, go to Baked Steel Cut Oatmeal.
  • Sliced almonds: Nuts are optional; substitute the nut of your choice if desired
  • Egg
  • Milk (dairy or non-dairy)
  • Brown sugar
  • Neutral oil
  • Vanilla extract
  • Baking powder
  • Cinnamon, allspice and salt
Blueberry Baked Oatmeal

Can you use frozen blueberries?

Want to use frozen berries instead of fresh in this blueberry baked oatmeal? Here’s the thing: frozen blueberries can bleed into the batter of baked goods, making them turn purple in color! If you’d like to use frozen berries, we recommend rinsing them well and patting them dry with paper towels per these instructions from King Arthur Baking. You’ll want to make sure to get them very dry here. However, if they do bleed: there’s nothing wrong with purple baked oatmeal!

Toppings for blueberry baked oatmeal

There are lots of ways to top blueberry baked oatmeal! We like to keep it simple with this one, since it’s so tasty as is. It’s ideal as a filling, easy breakfast idea or great for impressing guests at brunch. Here are a few topping ideas:

Blueberry

Diet variations

This blueberry baked oatmeal recipe is vegetarian and gluten-free. To make it dairy free, simply use your favorite dairy-free milk (we like oat milk). Want to make it vegan? Go to our Banana Baked Oatmeal and add blueberries in the same way as instructed in this recipe!

Make ahead instructions for blueberry baked oatmeal

Want to make baked oatmeal with blueberries ahead of time? We don’t recommend making stirring up the pan and placing it in the refrigerator overnight. Overnight oats call for this, but don’t try it here. The problem? The oats will absorb all the liquid and be much too dry. Here are two make-ahead options:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Then, pour them together in the morning and bake.
  • Bake in advance: Bake up the entire pan in the evening, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave. Or, just eat them cold right out of the fridge like we do!
Blueberry Baked Oatmeal

More blueberry recipes

This blueberry baked oatmeal was in part inspired by a huge pile of blueberries we got while blueberry picking in Michigan. If you’ve got lots of these purple berries, here are a few more blueberry recipes to try:

This blueberry baked oatmeal recipe is…

Vegetarian and gluten-free. For vegan, go to Banana Baked Oatmeal and add blueberries.

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Blueberry Baked Oatmeal

Easy Blueberry Baked Oatmeal


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8

Description

This blueberry baked oatmeal is the best way to start the day! It’s hearty, cozy-spiced and works for breakfast all week long.


Ingredients

  • 1 large egg (or flax egg for vegan)
  • 1 1/2 cups milk or non-dairy milk
  • ⅓ cup brown sugar
  • 2 tablespoons neutral oil (or melted refined coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2 cups rolled oats
  • ¼ cup sliced almonds (optional)
  • 1 teaspoon baking powder
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon kosher salt
  • 1 ½ cups blueberries, divided (washed and dried)
  • Maple syrup, to serve (and/or nut butter)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan or 7 x 11 small casserole dish (shown). Place roughly half of the blueberries in the bottom.
  3. In a medium bowl, whisk the egg, then whisk in the milk, brown sugar, oil, and vanilla. Add the rolled oats, sliced almonds, baking powder, cinnamon, allspice, and kosher salt. Mix thoroughly to combine them into the wet ingredients, mixing until all the spices are integrated. 
  4. Pour the oatmeal mixture into the prepared pan (many of the blueberries will float, which is ok). Add the remaining blueberries in a layer on top.
  5. Bake 30 minutes until the oat mixture has set. Remove from the oven and allow to cool for at least 10 minutes. (The texture will fully set once it cools to room temperature.)
  6. Before serving, drizzle maple syrup. Store leftovers refrigerated for up to 1 week: eat cold or reheat in a 300 degree oven or microwave until warm.

Notes

*Make ahead instructions: do not make the entire pan in advance and refrigerate overnight because the oats will absorb all the liquid. You can mix up the wets and dries separately and store in separate containers (with the wets refrigerated), then pour them together in the morning and bake.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Oatmeal
  • Diet: Vegetarian

Keywords: Blueberry baked oatmeal, baked blueberry oatmeal, baked oatmeal with blueberries, blueberry oatmeal bake

A Couple Cooks - Recipes worth repeating.

Savory Tomato Galette

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust. Here’s…

A Couple Cooks – Recipes worth repeating.

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.

Tomato Galette

Here’s a great way to use those peak, juicy summer tomatoes: try a Savory Tomato Galette! This freeform French tart is usually associated with dessert, but you can make a savory galette too! Think of it as a quiche with tomatoes, or a ricotta pizza with pie crust. It’s irresistibly tasty, featuring juicy ripe heirloom tomatoes, a garlic and ricotta filling, and a golden flaky pastry crust. Eat it for dinner with a green salad, or as a lovely summer brunch idea. It was a huge hit in this house!

Ingredients for this tomato galette

A galette is a rustic French tart: a round pie made without a pie dish using a folded pastry crust. There’s no need for precise rolling and sizing of the dough. Simply roll it out, place on a baking sheet, and fold over the crust. Galettes are most often served as desserts (like this Peach Galette or Blueberry Galette), but you can make a savory galette too! It’s similar to quiche with vegetable and cheese fillings. Here’s what you’ll need to make this tomato galette:

  • Ripe tomatoes: make this recipe only when you have the juiciest, ripe summer tomatoes. You’ll want them perfectly ripe, not overripe (or they com out too watery).
  • Ricotta cheese
  • Pecorino Romano or Parmesan cheese
  • Garlic
  • Fresh thyme
  • Flour
  • Butter
  • Granulated sugar
  • Salt
  • Baking powder
  • Egg
Savory galettte

Tips for galette dough

The most important part of making a tomato galette? The dough! This pastry dough is easy to work with, but it have a few challenging points if it’s your first time. Here are a few tips to keep in mind:

  • Spoon and level the flour (or weigh it in grams). Spoon the flour into the measuring cup, then level it with the back of the spoon. This provides most accurate measurement: scooping flour right out of the container can result in more flour per cup. Or better yet, use a food scale and weigh the flour out in grams.
  • Use a pastry cutter or fork to cut the butter into the dough. Mash the butter into the dry ingredients until a pebbly texture forms.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is most accurate).
  • Chill 1 hour. This is important so that the butter can solidify. Otherwise, the crust can melt in the oven.
  • Roll into a 12-inch circle, then add the filling. Flour your work surface first. Pick up the dough and add more flour to the surface as necessary if it’s sticking. Then add the ricotta filling and tomatoes.
  • Gently fold it up to create a 2-inch crust. Overlap the folds to make a circle around the filling: see the photos.
  • Brush with an egg wash and sprinkle with sugar. An egg wash makes a nice golden sheen on the crust.
Tomato galette

For the cheese

If you can, we recommend finding Pecorino Romano cheese for this tomato galette. This aged Italian cheese is similar to Parmesan, but it has an even saltier, more savory flavor. It really makes the pie!

Pecorino Romano becoming easier to find in American grocery stores: you can find it in blocks, shredded or grated. Can’t find it? Substitute Parmesan cheese and a pinch of extra salt. It will still taste incredible!

Tomato galette

Serving this tomato galette

Once you’ve baked up this savory tomato galette, it will look and smell incredible! But don’t dig into it just yet: the cooling time is important!

  • Cool the savory galette to room temperature, about 1 hour. Then garnish it with thyme leaves and slice into pieces. Of course if you just can’t wait, you can cheat a little!
  • It’s great as a simple dinner, with a green salad. It tastes a bit like pizza.
  • It also works as a savory brunch. Since it’s like a quiche, it works well for brunch with banana nut muffins, yogurt parfaits and coffee.

Storage info

Got leftovers of this tomato galette? Place it in a storage container and refrigerate for up to 3 days. Want to make it the day before? Bake it and leave it out on the counter for about 30 minutes before serving to let it come to room temperature. You can also gently reheat it in a 350 degree oven.

More tomato recipes

Got summer tomatoes? When it’s the season, we love to make all the fresh tomato recipes. Here are some you’ll enjoy:

This savory galette recipe is…

Vegetarian.

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Tomato galette

Savory Tomato Galette


  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8

Description

This savory tomato galette is sublime, starring juicy ripe tomatoes, a ricotta filling, and a golden flaky pastry crust.


Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 to 4 small heirloom tomatoes, sliced
  • 1 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 cup ricotta cheese
  • ½ cup shredded Pecorino Romano or Parmesan cheese
  • 1 garlic clove, grated
  • 1 teaspoon fresh thyme leaves

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Slice the tomatoes and place them on a cutting board or paper towel. Sprinkle them with ½ teaspoon kosher salt and fresh ground pepper, divided between the slices. Allow them to sit while you prepare the rest of the filling (about 15 to 20 minutes).
  5. Mix the ricotta, Pecorino Romano or Parmesan cheese, grated garlic, ½ teaspoon salt, and fresh ground pepper. 
  6. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  7. Gently spread the cheese mixture on the dough, leaving at least 2 inches of dough around the outside edge. Place the tomato slices on top, shaking any liquid off of each slice before placing it onto the galette. As necessary, slice tomatoes in half to fill the entire circle of cheese filling (see the photos above). Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. 
  8. Whisk the egg and use a pastry brush to brush it onto the crust. 
  9. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before topping with thyme leaves. Slice into pieces and serve. Store leftovers for up to 3 days refrigerated; bring to room temperature or warm in the oven before serving.
  • Category: Main dish
  • Method: Baked
  • Cuisine: French inspired
  • Diet: Vegetarian

Keywords: Tomato galette, savory galette

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