Breakfast · Desserts · Pies and Tarts · Savoury

Muesli Oatmeal Pie/ Mini Pies

A little change from some of the recipes that I post.

Not as modern as most of them, but just as good.

Not the prettiest either,  but delicious.

I have a thing for history and historical recipes. The Great Depression is one area that I love. It appeals to my desire to waste less of what I consume and it fascinates me how creative people can be when they are forced to be.

There was a YouTube channel which originally sparked my interest in this and it was about an old lady who shared recipes from the Great Depression. Things like Crazy Cake/ Depression Cake or this Navy Bean Pie a bean pie which fits the  from the Great Depression in line with the trend of vegan bean based desserts like brownies and dips that were popular a few years back and still pop up now and then.

So when I found myself stuck with a ton of oatmeal and muesli, rather than simply eating it with yoghurt for the fifth day in a row, I decided to be a bit more adventurous. Pinteresting far too much for my own good meant I discovered this Oatmeal Pie recipe and had to put my own spin on it.

I adapted this recipe from Foodiefiasco and the other one.


Instead of a pie crust, I chose an easier option and used a tortilla. If brushed with some melted butter and dusted with either some low-calorie sweetener or sugar then it actually resembles a pie crust and is a healthier alternative that definitely satisfied my pie cravings.

Of course, it’s not a proper substitute for a buttery pie crust, but it makes these pies healthy enough to eat for breakfast and they will actually fill you up. Add some Greek yoghurt and sliced fruits on the side (any kind of berry is my favourite to pair with these) and breakfast is set.


Best of all is that these will keep for up to a week covered in the fridge so they are perfect for a grab and go breakfast and you have portion control due to the option of baking them in a muffin tin.

I’ve done both, and I personally prefer the mini pies as they’re easier to transport, but the larger pie is nice for a more presentable dessert.

Muesli Oatmeal Pie

Adapted from: Foodiefiasco and Food.com

Recipe by Rachel McGuinness

A lightened up twist on a classic oatmeal pie. It can be made as is or as mini pies for an on the go breakfast or snack.

Prep time: 10 minutes

Cook time: 35-40 minutes

Total time: 45-50 minutes

Yield: 8 slices/ 8 mini pies

Ingredients

  • 1
    Large tortilla
  • 1 tsp Oil/ Melted Butter
    For brushing
  • 100g
    Muesli/ Oats
  • 60g / 2/3 cup
    Oat flour/ fine oat porrridge (like readybrek)
  • 1/4 – 1/2 cup
    Low calorie sweetener of choice
  • 1/4 tsp
    Salt
  • 12g/ 1 1/2 tbsps
    Cornstarch
  • 1
    Large banana, pureed/mashed
  • 1
    Egg
  • 60ml / 1/4 cup
    Maple syrup/honey
  • 45ml / 3 tbsp
    Almond milk/ milk of choice
  • 2 tsp/ 10ml
    Vanilla extract

Instructions

For whole pie

  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease a 20.5cm shallow sandwich tin or shallow circular baking pan.
  2. Microwave a flour tortilla for 10-15 seconds if stiff to make it bendier and then place in the pan and lightly grease with melted butter or cooking spray. Bake for 7-8 minutes until lightly golden brown.
  3. Whisk together the muesli, oat flour, low-calorie sweetener, salt and cornstarch in a small bowl and set aside.
  4. Mash the banana and then whisk in the egg, maple syrup, almond milk and vanilla extract together and then stir in the dry ingredients until combined.
  5. Scrape into the crust and bake for 25-30 minutes until the filling has set.
  6. Remove from the oven and allow to cool on a cooling rack until completely cool before slicing into 8 slices.
  7. Store leftovers in the fridge or in an airtight container for up to 4 days.

For the mini pies instead

  1. Preheat the oven to 180°C/ 160°C fan assisted and lightly grease 8 holes of a 12 hole muffin pan.
  2. Microwave 2 flour tortillas for 10-15 seconds to make it easier to bend and cut into quarters for each. Place each of the quarters into the 8 holes and press down until they line the bottom and sides of each hole. Bake for 4-5 minutes until lightly golden brown.
  3. Whisk together the muesli, oat flour, low-calorie sweetener, salt and cornstarch in a small bowl and set aside.
  4. Mash the banana and then whisk in the egg, maple syrup, almond milk and vanilla extract together and then stir in the dry ingredients until combined.
  5. Scrape into the crust and bake for 25-30 minutes until the filling has set.
  6. Remove from the oven and allow to cool on a cooling rack until completely cool before serving.
  7. Store leftovers in the fridge or in an airtight container for up to 4 days

Nutritional Information

Whole pie

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 160
% Daily Value *
Total Fat 2 g 3 %
Saturated Fat 1 g 4 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 119 mg 5 %
Potassium 80 mg 2 %
Total Carbohydrate 31 g 10 %
Dietary Fiber 2 g 9 %
Sugars 14 g
Protein 3 g 7 %
Vitamin A 1 %
Vitamin C 2 %
Calcium 14 %
Iron 8 %

Mini pies

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 182
% Daily Value *
Total Fat 3 g 4 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 23 mg 8 %
Sodium 119 mg 5 %
Potassium 80 mg 2 %
Total Carbohydrate 35 g 12 %
Dietary Fiber 2 g 10 %
Sugars 15 g
Protein 4 g 8 %
Vitamin A 1 %
Vitamin C 2 %
Calcium 14 %
Iron 8 %

Based on a 2000 kcal/ day diet. Your own needs may vary.

Recipe Notes

You can replace the muesli with oats instead to lower the calorie count further and use 2 egg whites instead of an egg to lower the fat and calories.

The amount of sweetener is dependent on your own tastes. I liked using 1/3 cup of sweetener however when using maple syrup I would suggest using less as it is very sweet already.

The nutritional information is for the recipe as written and any substitutions will change the information. This can be made vegan by using an egg substitute and vegan milk and agave/ maple syrup rather than honey and made gluten-free by using gluten-free tortillas, oats and muesli if desired.

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