Pumpkin Oatmeal Breakfast Pie

Pumpkin Oatmeal Breakfast Pie

How is it Wednesday already? The days are flying by. I can’t believe its already September. The leaves are starting to change on some trees. They are calling for a snow/rain mix on Friday. Wait…What?? Isn’t it still summer? I know… just a few days left, but I’m holding on to them.

So, are you tired of pumpkin recipes yet? I hope not. Here’s a Pumpkin Oatmeal Breakfast Pie recipe made with walnuts, pumpkin, chia and sunflower seeds, pumpkin and gluten-free rolled oats. This breakfast pie is not sweet, at all. There’s no sugar added unless you drizzle a little maple syrup over the top. Which I highly recommend. This is a great make ahead recipe and pulled out a slice out each morning.

Pumpkin Oatmeal Breakfast Pie

Pumpkin Oatmeal Breakfast Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Inspired by the Go Red for Women Coobook
Ingredients
  • 2 cups uncooked oatmeal
  • ¼ cup walnuts, chopped
  • ¼ cup pumpkin seeds, shelled
  • ¼ cup sunflower seeds, raw
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 1 cup canned pumpkin purée
  • 1 cup milk
  • ½ cup plain greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (optional)
Instructions
  1. Preheat oven to 375°F and lightly spray a 9-inch pie pan with cooking spray. Set aside.
  2. In a large bowl, stir together oatmeal, walnuts, pumpkin seeds, sunflower seeds, chia seeds, baking powder, cinnamon, nutmeg, allspice and salt.
  3. In a small bowl, whisk together pumpkin, milk, yogurt, egg and vanilla.
  4. Add pumpkin mixture into oatmeal mixture and stir until well combined.
  5. Pour into prepared pan.
  6. Bake on center rack for 35 to 40 minutes, or until top is brown and firm to touch.
  7. Let cool for 5 to 10 minutes. Cut into pie slices and serve warm. Drizzle each served slice with maple syrup.
 

 

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