Breakfast Pie

September 20, 2010

Oatmeal Pie

This is a wedge of warm oatmeal pie. I stole the idea from this charming site and healthed it up a little. I love it, I just love it. And it cooled into a very sturdy granola-like bar. Have it warm for breakfast or later in the day for an afternoon tea break.

Makes 1 – 9″ pie

1 1/2 cups large flake oatmeal

1/2 cup quinoa

1/4 cup ground flax

1 teaspoon cinnamon

1/2 teaspoon cardamom

1/4 teaspoon sea salt

1 teaspoon gluten-free baking powder

1/2 cup raisins or other dried fruit

1 whole egg

1/2 cup unsweetened apple juice

1/4 cup almond milk

1 tablespoon honey

1 tablespoon olive oil plus a dribble more

1/2 teaspoon pure vanilla extract

Pre-heat oven to 350º. Lightly oil pie plate with the extra dribble of olive oil. Measure the oatmeal, quinoa, flax, cinnamon, cardamom, sea salt, baking powder and raisins into a mid-size bowl. In a smaller bowl, whisk together the egg with apple juice, almond milk, honey and olive oil. Pour the wet into dry and mix together. Scoop into prepared pie plate and smooth out the top with an offset spatula. Bake for 20 minutes, remove from oven and let cool slightly. Cut out a wedge and serve warm with slices of ripe autumn pears and almond milk. Or cool completely, portion and wrap for a portable granola-esque snack.

Pie For Breakfast

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3 Responses to “Breakfast Pie”

  1. Debra said

    This sounds fantastic, I can’t wait to try it.

  2. pamela said

    I am kind of partial to my mom’s apple blackberry pie ala mode which I ate for breakfast almost every morning grades 1-12,so nutritious, but I am a changed person, I will give it a try.

  3. […] stole this recipe from Baker’s Balance and added a bunch of nuts and […]

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