COCONUT BERRY OATMEAL BREAKFAST PIE
with flax seed, chia seed and pecan crumbles. Topped with fresh blueberries in Cream Of Coconut!
2 c. old-fashioned rolled oats
1/4 pt. fresh blueberries
1/4 c. ground flax seed
1/4 c. ground chia seed
1/2 c. pecan crumbles (place 1 c. pecan halves in food processor and process into fine crumbles – measure out 1/2 c.; or place in paper bag and pound with skillet or hammer till fine)
1/2 c. dark brown sugar
1/2 c. flaked sweetened coconut
1/2 c. dried cranberries
1-1/2 t. salt
3 t. cinnamon
1 t. powdered ginger
1 t. liquid smoke
5 c. water
additional fresh blueberries for garnish (optional)
Cream Of Coconut by Goya (optional
In extra-large saucepan, combine all ingredients, stirring well after each addition to disperse evenly, adding water last.
Cook over medium heat, uncovered, stirring often once it heats up, for about 20 minutes. The ‘stir’ will feel gelatinous.
Pour evenly into 9 inch pie plate. When cooled to warm, cover with plastic wrap and refrigerate till ready to serve.
The pie is now ready for you to have a slice for breakfast every morning.
Cut out a wedge and micro-wave till hot, or do a lid-to-skillet wet-fry. Heat a small skillet to medium heat. Place 1 T. water in skillet. Place the oatmeal wedge on the water part. Cover with lid down to the skillet (meaning you need a smaller lid than the skillet). The water will steam the oatmeal hot. Remove and serve.
Notes: If desired, top each wedge with fresh blueberries mixed with Cream Of Coconut made by Goya.
To elevate the presentation for brunch, sprinkle top of wedge with toasted coconut.