Let’s just all agree that pie for breakfast sounds like a terribly good idea. Yes? Good.
Personally, I enjoy a nutritious breakfast. Most mornings, I need some wholegrains, fruit and yoghurt in my bowl. This selection makes me feel good and helps me to perform spectacularly well in life throughout the day.
You might be thinking that breakfast pie is the antithesis of my wholesome breakfast mantra, but you would, in fact, be wrong. Because, dear friends, this pie is filled with nutritious gems to power you through the day. Isn’t that fabulous? I’m getting in protein, fibre and a bundle of vitamins and minerals, plus some wholesome carbohydrates to help me bounce.
Oh and bounce you will, as this recipe is a certifiably giant serve. I would like to say I intended it to be such an eager portion specifically to allow for sneaky bites from fellow breakfast diners. They’re likely to be completely jealous, you see, and it’s plain kind to share. That’s the rule, right? Sharing is caring.
On the other hand (queue the trumpets), feel free to devour this pie yourself. It will most certainly fuel you up for those days that are completely go, go, go, when you barely have time to stop to eat. You’ll be bouncing to trumpets all day long. As a side note, who are those people who have no time to eat? Mothers, surely. This pie is for mothers. And me.
Breakfast pie. It feels like a treat, yet is entirely wholesome and necessary.
Serves 1 terribly generously and two more modestly
* Prepare the filling the night before
1/3 cup Rolled Oats
1 tablespoon Chia Seeds
1 tablespoon Milk
170g thick Greek Yoghurt (I prefer Chobani plain Greek yoghurt for this recipe, as it’s super thick! If using a thinner yoghurt I recommend you use ~130g so the mixture isn’t too runny)
½ tablespoon Pure Maple Syrup
¼ teaspoon Ground Cinnamon
¼ cup Almonds (unsalted), roughly chopped
¼ cup Bran (I can’t recommend Vogel’s Ultra Bran enough for crunch & taste)
1 Medjool Date, pitted
½ tablespoon Honey
1-2 teaspoons water
1 peach (you can use any fruit here, really – apple, pear, banana…even fresh berries (thought never mind the cooking part if using fresh berries))
- * Mix the oats, chia seeds, milk, yoghurt, maple and cinnamon in a container and place in the fridge overnight.
- In the morning, pre-heat the oven to 180 degrees Celsius. Toast your chopped almonds and bran in the hot oven for ~10 minutes until toasty and fragrant.
- In a food processor, pulse the toasted almonds and bran with the pitted date until the date is finely chopped (do not over-blend, you still want some crunchy whole bits). Add the honey and 1 teaspoon water, and pulse to combine. Add more water if necessary but be sure to not create a wet mixture.
- Pour out the almond bran mixture and press into a circular pie/tart dish (~13cmx13cm) with a removable base. Alternatively just use any small dish you desire, however you may not get the ‘pretty pie look’ if you can’t remove the sides. Use moist fingers here when pressing the mixture in the dish and up the sides just a touch. The base won’t be too moist and it will crumble, but that’s what you want – a bit of crunch! Just shape it as best you can.
- Cook the peach slices in a non-stick pan over medium heat for 1-2 minutes each side until caramelised. Place two thirds of the cooked peach slices on top of the crust. At this point you can remove the sides from your dish so that only the base remains (the crust will be too fragile to remove the base, unless you’re supremely stealth).
- Spoon the overnight oat/yoghurt mixture delicately over your peach-lined crust and smooth the sides and surface. Arrange the remaining cooked peach slices over the top and serve.