I’ve been looking for a solid breakfast oatmeal pie recipe for a while ever since trying it at our local farmer’s market. After stumbling across this recipe on Pinterest, I knew I had to give it a whirl. I changed it quite a bit, using the Pinterest recipe more so as a platform to create a fall inspired breakfast pie. Now let’s get to the recipe!
Baked Apple-Pumpkin Oatmeal Breakfast Pie (Gluten Free)
- 2 1/2 cups rolled oats
- 2 tbsp chia seed
- 2 tbsp ground flax
- 2 tbsp hemp seed
- 2 tbsp sunflower seeds
- 1 tbsp pumpkin seeds
- 1/2 cup toasted slivered almonds
- 1/4 tsp nutmeg
- 1/4 tsp ground clove
- 1/4 tsp allspice
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 diced apple (I used MacIntosh)
- 2 cups milk (2%)
- 2 eggs
- 2 tsp vanilla
- 1 cup canned pumpkin
Preheat your oven to 350°F oven. In a large bowl, mix your dry ingredients (oats, chia, flax, hemp, sunflower seeds, pumpkin seeds, almonds, spices and the diced apple). In another bowl, combine your wet ingredients (milk, eggs, vanilla, pumpkin) and whisk until well combined. Mix the dry and wet ingredients together, pour into a parchment paper lined pie plate. Use the other half of the apple, in thin, thin slices, to top the oatmeal pie.
Bake for 40-50 minutes until the pie is well baked. Let cool, slice, top with milk and enjoy! This pie is also great for a quick breakfast – keep it in the fridge, take out a slice, microwave, top with milk and enjoy anywhere!
This recipe can be easily modified, add any other ingredients you’d like – bananas, strawberries, berries, coconut, chocolate chips… the options are endless! Just keep your base of oatmeal, eggs, milk and vanilla the same and just add your “extras”.
Hope you enjoy this recipe and give it a try for yourself – I know I’ll be making it again soon!