Meal prep a heart-healthy, fiber-rich breakfast with my Baked Oatmeal Breakfast Pie.
Baked Oatmeal Breakfast Pie Recipe Round-up
Oatmeal is like an artist’s canvas. There are infinite ways to prepare, cook and bake it into an enjoyable and healthy breakfast. This Baked Oatmeal Breakfast Pie is an easy way to create multiple morning meals from one recipe!
Meal prep 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 some of 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.
Peanut Butter and Jelly Oatmeal Breakfast Pie
Version 2: 1/3 cup fat free or low fat 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.
Oatmeal Breakfast Pie with Ricotta and Jam
Version 3: 1/3 cup cottage cheese with ¼ cup pomegranate arils
Cottage Cheese and Pomegranate Oatmeal Breakfast Pie
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 sugar-free hazelnut spread topped with 1/3 sliced banana
Chocolate Peanut Butter and Banana Oatmeal Breakfast Pie
Version 7,8,9: Top with sautéed apples, peaches or pears!
Apple Cinnamon Oatmeal Breakfast Pie
Maple Peach Oatmeal Breakfast Pie
Delish!
Have any ideas on how to top off this healthy breakfast? Please share in the comments below, maybe I’ll make it myself 🙂
Oatmeal Breakfast Pie
Ingredients
- 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
Instructions
- 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.
OH my goodness. Just yes. These look like those Quaker oatmeal squares but infinitely better!
wow… that does look delicious!!
This looks amazing! I’ve made breakfast oatmeal pizza but never a pie!
It looks so wonderful. Oatmeal is a perfect powder. I have been using it for over 2 years. I love having it for my breakfast.
I was all in until I got to the mashed banana (I know, I’m an RD, I should like bananas, but I don’t. Don’t judge!!). Any recs on a substitution?
Lol! You can try applesauce/apple butter or pumpkin puree. I’ve made a pumpkin version with addded pumpkin pie spice. The sweetness or lack thereof may vary since bananas are generally sweeter than other fruits. You may need to sweeten it up a bit more. Let me know how it goes 🙂
Hi Lauren- its your cousin Linda. is each slice of the pie 167 calories or is the total pie 167?
Thanks 🙂
Hi Linda! The pie alone is 167. Since all the toppings will vary, I kept it simple. Many individual Oatmeal pie recipes with different toppings will be in my cookbook eventually 🙂
Oh yum! I love making baked oatmeal, and this is so festive! I love how versatile oatmeal is- I eat more cooked/baked oats during the winter and do more overnight oats in the summer. The PB & J combo sounds right up my alley 🙂