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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Makes 5 servings
- 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
- 2 Tbsp chocolate powdered peanut butter (mixed with water)
- 1/3 sliced banana
How to make it
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.