Baked Apple Pumpkin Oatmeal Breakfast Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.0
  • Total Fat: 12.0 g
  • Cholesterol: 51.5 mg
  • Sodium: 202.5 mg
  • Total Carbs: 30.6 g
  • Dietary Fiber: 7.0 g
  • Protein: 10.8 g

View full nutritional breakdown of Baked Apple Pumpkin Oatmeal Breakfast Pie calories by ingredient


Introduction

Make ahead and freeze for a quick grab breakfast in the morning. Excellent served warm with plain yogurt. Make ahead and freeze for a quick grab breakfast in the morning. Excellent served warm with plain yogurt.
Number of Servings: 8

Ingredients

    X 2 1/2 cups rolled oats
    X 2 tbsp chia seed
    X 2 tbsp ground flax
    X 2 tbsp sunflower seeds
    X 1/2 cup chopped mixed nuts
    X 1/4 tsp nutmeg
    X 1/4 tsp allspice
    X 1 tsp cinnamon
    X 1/2 tsp salt
    X 1 diced apple (I used MacIntosh)
    X 2 cups milk (2%)
    X 2 eggs
    X 2 tsp vanilla
    X 1 cup canned pumpkin (not pumpkin pie filling)

Tips

Instead of the chia, flax, hemp, sunflower and pumpkin seeds, I use the trail mix called Cranberry Jingle from Wal-Mart. I also throw in a handful of Craisins (dried cranberries) and a few extra chopped almonds. I use a whole diced apple. If you have no canned pumpkin you can omit it V it will still bake up fine. I have also made it using 3 eggs instead of 2 and it still works out nicely. There are so many variations V play with the recipe and ENJOY!


Directions

Preheat your oven to 350XF 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.

Serving Size: 8 pie shaped servings

Number of Servings: 8

Recipe submitted by SparkPeople user RRAINE.