Oatmeal is like an artist’s canvas. There are infinite ways to prepare, cook and bake it into an enjoyable and healthy breakfast. This Oatmeal Breakfast Pie is an easy way to create multiple morning meals from one recipe. Bake once on Sunday night and have your work/school mornings covered for the week. It’s packed with heart-healthy soluble fiber and is gluten free as long as any suspect ingredients are certified gluten free. If you prefer higher protein breakfasts,try adding a scoop of vanilla protein powder to the recipe before baking. I have created approximately 20 different variations of toppings for this recipe! The total calorie count is somewhere between 250 and 300 depending on the chosen add-ons. Here are my favorites:
Version 1: 2 Tablespoons of powdered peanut butter, reconstituted with water to make a spread and topped or 1 Tablespoon Better’n Peanut Butter topped with 1 Tablespoon of low or sugar free jelly/jam/fruit spread. My favorite is called “It’s the Berries” by Silver Palate- (disclosure- is a past client of Nutrition Starring YOU)
Version 2: 1/3 cup fat free ricotta mixed with ½ packet of stevia, 1/8 teaspoon of cinnamon, and topped with 1 Tablespoon of low or sugar free jam/jelly/fruit spread.
Version 3: 1/3 cup cottage cheese with ¼ cup pomegranate arils
Version 4: 1 cup strawberries sliced or frozen, defrosted, with a sprinkle of stevia
Version 5: 1 Tablespoon lite or sugar free pancake syrup with ½ sliced banana
Version 6: 2 Tablespoons chocolate powdered peanut butter (mixed with water) or 1 Tablespoon Chocolate Better’n Peanut Butter spread, topped with 1/3 sliced banana
Version 7,8,9: Top with sautéed apples, peaches and pears!
Have any ideas on how to top off this healthy breakfast? Please share in the comments below, maybe I’ll make it myself 🙂
- 2 cups old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 packets stevia or preferred sweetener
- ½ cup unsweetened milk alternative or skim milk
- ½ cup 0% nonfat plain Greek yogurt
- ¼ cup egg substitute or 3 Tablespoons liquid egg whites
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- In a large bowl, combine the first 5 dry ingredients.
- In a separate bowl, combine the remainder of the wet ingredients.
- Add oat mixture to wet ingredients and gently stir until fully combined.
- Coat a round cake/pie pan with nonstick spray.
- Pour the mixture into the pan and spread it evenly.
- Bake for 30-35 minutes or until golden brown and set.
- Let cool, remove and cut into 5 pie wedges. Refrigerate the extras until ready to eat.
Serves 5 (pie only- no toppings)
167 calories, 2.7g fat, .4g sat fat, 1mg chol, 396mg sodium, 29g carbs, 4.2g fiber, 4.4 g sugar, 7.6 g protein.