Another breakfast of champions as far I am concerned! There are a several variations to this wonderful recipe that will allow you to mix it up and do what suits your style! I first made it using carrots and since then I have made it with apples and even zucchini. All yummy!
2 Cups Oatmeal (Quick cooking oats holds together better but I have used steel cut and it's fine)
1 Teaspoon Vanilla
1 Tablespoon Baking Powder
1/4 Cup Pure Maple Syrup or Agave Nectar
1/3 Cup Raisins
1/3 Walnut Pieces
1 Tablespoon Cinnamon
1 1/2 Cup Unsweetened Almond Milk
1 Teaspoon Sea Salt
Depending on what flavor you are making - add shredded apples, carrots or zucchini. I used a cheese grater to shred.
1 Whole Apple - including apple peel - minus core
2 Medium Zucchinis - including peel
2 Whole Carrots
Mix everything in a large bowl, place in a lightly greased pie pan (I used coconut oil spray But Spray Pam would work too) and bake at 350 degrees for 30 minutes until firm.
Serve alone or with plain greek yogurt and berries. Enjoy!
Store left overs in the fridge!
 |
| Carrot Cake Oatmeal Pie - Carrots are Heirloom Rainbow Carrots (Reason for multiple colors) |
 |
| Apple Oatmeal Pie |
 |
| I Sprinkled with a bit more Cinnamon before Baking :) |
 |
| Served with Plain Greek Yogurt, Berries, Hemp and Chia Seeds |
No comments:
Post a Comment