Last week, I found this incredible recipe for an oatmeal breakfast pie! (in Dutch) Say what? Well, I’ve had oatmeal porridge for breakfast for a while. Since it requires some work to make each morning, I started to make overnight oats. Strange enough, after a while, my tummy complained and I couldn’t really digest it well enough. Maybe it’s got something to do with the raw oats. Maybe it’s because it’s too cold in the morning?
This puzzled me, because it’s a healthy – commonly eaten – breakfast, so why the unhappy tummy? Maybe I should cook the oatmeal again? And then I found this recipe for a baked oatmeal breakfast pie. The perfect solution perhaps? My love and I made one yesterday in my heart-shaped pie tin, and it came out incredible! We had breakfast this morning with a thick slice, and I am still filled up!
Here’s the recipe. The original recipe also asks for 400 grams of unsalted nuts of choice, which we left out for the time begin because we didn’t have it in stock. The recipe is – however – a pretty basic one, leaving you to add whatever you’d like! Raisins, nuts, chocolate (we added bits of dark chocolate), wheat powder, subbing water for almond milk.. you are free to experiment, and it’s super easy!
The only thing I’d like to alter is that I might want to sub the egg for something non-diary to make this a vegan pie. I will try and add more flax seeds and some chia seeds, and see if that holds the cake together. Egg is mostly added because it thickens the mixture (and of course, filling you up to the brim!), but the banana and line-seeds might also do the trick. If I find it lacking in nutrition I can add nuts like cashews and hazelnuts. I will try this soon and will report back to you guys.
For now, the recipe!
OATMEAL AND BANANA BREAKFAST PIE
SERVES 2 FOR 4 DAYS / 4 FOR 2 DAYS
- 400 grams of oatmeal
- 3 Bananas
- 500 ml of water (I used coconut water)
- 40 grams of ground flax seeds
- 3 Eggs
- 1 ts cinnamon
- pinch of salt
- Preheat the oven (180 degrees Celsius).
- Mash the bananas in a bowl or big pan.
- Add all the other ingredients and whisk well.
- Rest the mixture for 10 minutes, so it can set.
- Whisk / kneed through one last time and place it in a pie tin (or silicon heart shaped one in my case 😛 ).
- Bake in the oven for 60 minutes.
To test if the pie is ready, use a cocktail pricker. Stab the heart of the pie, if it comes out clean, the pie’s ready. It will still be a bit mushy inside, but that’s fine, it should! Slice it up in thick slices, box them up and refrigerate. Use a slice for breakfast per day, per person, and see how you like it!
The Dutch recipe states that the pie might be a little on the dry side after a couple days, and offers to add a little bit of thick, Greek yogurt to make it easier to digest. Also, you can heat the slides up before serving them by microwaving them a short time. You pick what’s best for you! Would you be willing to try this recipe? If you do, please let me know how you fared!