Oatmeal Breakfast Pie

This fun spin on baked oatmeal will last throughout your work week.

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Feel like you’re eating dessert for breakfast (without all the extra calories and fat) with this perfectly sweet—not to mention completely satisfying—baked oatmeal pie.

Nutrition (per serving)

Calories: 167; total fat: 2.7g; saturated fat: 0.4g; protein: 7.6g; carbohydrates: 29g; sugar: 4.4g; fiber: 4.2g; cholesterol: 1mg; sodium: 396mg

Recipe and photo by Lauren Harris-Pincus, M.S., R.D.N., of Nutrition Starring You.

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Prep time

20 min.

Cook time

30 min.

  • 2 cups old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 packets stevia or preferred sweetener
  • ½ cup unsweetened milk alternative or skim milk
  • ½ cup non-fat plain Greek yogurt
  • ¼ cup egg substitute or 3 tablespoons liquid egg whites
  • 1 ripe banana, mashed
  • 1 teaspoon vanilla extract
  • Toppings:
  • 2 Tbsp chocolate powdered peanut butter (mixed with water)
  • 1/3 sliced banana

Preheat oven to 350°. In a large bowl, combine the first 5 dry ingredients. In a separate bowl, combine the remainder of the wet ingredients.

Add oat mixture to wet ingredients, and gently stir until fully combined. Coat a round cake/pie pan with non-stick spray. Pour the mixture into the pan, and spread it evenly.

Bake for 30 minutes or until golden brown and set. Let cool, remove, and cut into 5 pie wedges. Top with chocolate peanut butter spread and sliced bananas. Refrigerate the extras until ready to eat.