Oatmeal-and-Then-Some Breakfast Pie
When we were kids, our parents used to put dollar bills under our breakfast bowls on the mornings when Dad was serving oatmeal. Our dear folks had to resort to bribery to make us eat the stuff. Those singles must have completely clouded my memory as to what it was about oats that had us so opposed as they are now an integral part of our pantry.
Since then, we have properly learned to appreciate and revere our oats.
Oatmeal is one of the single best foods that you can have for breakfast. A half of a cup contains 6g of protein, 4g of fiber, and 2g of plant-based fat. Simply enough, the fiber, plant-protein, and complex carbohydrates in oat bran and oatmeal take a long time for your body to digest. Starting your morning with such fiber-rich foods keeps you full and helps to stabilize and maintain your blood sugar levels throughout the day. As for the long-term health benefits, fiber aids in the removal of harmful LDL cholesterol – the pesky type that is responsible for atherosclerosis and plaque build-up in your arteries.
Naturally gluten-free, (although if you are celiac, you should ensure that you purchase gluten-free oats, as sometimes in processing and packaging of oats, they could be contaminated) oat bran and meal are perfect for gluten-free baking. They can be substituted into countless recipes and keep for ages in the cupboard.
Making this oatmeal pie has become something of a Sunday morning ritual, nearing muscle memory. Ready for each season and cupboard. I keep the oats, eggs and liquids ratio the same, and adjust for the season and for what my cupboard holds. I like to empty out the last bits of seeds and nuts into this recipe. I feel extra smug knowing I have a week’s worth of breakfast, and a cleaner cupboard!
This recipe was just my latest combination, but if you don’t have hemp seeds on hand, add some sunflower seeds, or sesame seed, or a bit more nuts. Whatever you fancy, the point is, play with it. You may notice there is no added sugar. There is a bit of sweetness from the almond milk and apple sauce, but if you need an extra hit, add a little maple syrup. Or, eat it with a jam.
Makes 6 Servings
- 2 1/2 cups of rolled oats
- 1 c. chopped nuts (almond, walnuts, whatever you like)
- 1/4 cup ground flax
- 2 tbs. chia seeds
- 2 tbs. hemp seeds or hemp protein powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- 2 eggs
- 2 cups almond milk (or your preferred choice)
- 1 cup applesauce or pureed pumpkin (or in a bind, another cup of almond milk)
- 1 cup of blueberries (I used frozen)
Preheat the oven to 350 degrees. In a big bowl, combine all of the dry ingredients. In another bowl, combine all of the wet ingredients and mix well. Then pour the wet ingredients into the dry, mix well. Add the blueberries and give a few stirs to combine.
Oil your cast iron skillet, then pour the mixture into it. Bake for 45-50 minutes, until well baked. Allow to cool completely as the oatmeal will keep cooking after you take it out of the oven. Cut it into 6 pie shaped slices. When completely cooled, wrap each individually and keep in the fridge. Each slice will last up to a week in the refrigerator.