With raisins, coconut, brown sugar and soy bacon bits. Topped with a Panko crumb, coconut, brown sugar, smoke topping. Baked till firm and topping becomes crisp. Served with a brown sugar, ginger, coriander and smoke sauce!

Serves 6-8

Preheat oven to 400 degrees

4-1/2 c. water

1/2 t. salt

1 c. steel cut oats (Quaker steel cut oats)

1/3 c. raisins

1/4 c. flaked coconut

3 T. light brown sugar

1 t. cinnamon

1/4 t. ground allspice

2 T. soy bacon bits


1/4 c. light brown sugar

1/2 c. flaked coconut

1 t. ground coriander

1/2 t. powdered ginger

1/2 c. plain Panko crumbs

1/2 t. liquid smoke

1/4 t. salt

1 T. extra virgin olive oil


1/2 c. dark brown sugar

1/2 c. water

1/2 t. ground coriander

1/4 t. liquid smoke

1/4 t. salt

In large saucepan bring water and salt to boil. Add oats, stir well.

Add raisins, coconut, brown sugar and soy bacon bits. Stir.

Reduce heat to low and cook, uncovered, for 20-30 minutes, stirring occasionally, till all visible liquid has been absorbed by the oats.

Pour into a 9 inch pie plate or an 8 x 8 inch baking dish. Set aside.

Combine all topping ingredients in bowl.

Mix with fingers till all crumbs are coated with the olive oil.

Evenly distribute over pie to the rim. Press crumbs lightly into top of pie.

Bake in preheated 400 degree oven, uncovered, for 15 minutes. Reduce heat to 300 degrees and bake 30 minutes longer.

Remove from oven and let set 5 minutes.

While pie bakes make sauce.

Combine all sauce ingredients in small saucepan, over medium heat. Continuously stir and boil softly for 2 minutes. Remove from heat.

To Serve: Either cut pie into wedges or scoop out with a spoon. Place on individual serving plates, then top each serving with 1-2 T. brown sugar sauce.

Notes: You’ve never had oatmeal quite like this. Reserve for days when you have the time and the leisure to create a beautiful brunch dish.

Serve with fresh fruit of choice. Ruby red grapefruit or orange segments go nicely.

Steel cut oats are cut rather than rolled (like tiny pellets). The texture is chewy.

Since we’re making a pie here, be sure to cook the oats in the saucepan till all liquid is absorbed by the oats.

This pie can be served at room temperature as well as five minutes out of the oven.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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