RED VELVET CRANBERRY OAT PIE
Old Fashioned Oats, a little Tapioca, beet root powder, cocoa, cranberries and coriander! Versatile meal pie – breakfast, lunch, after dinner, midnight snack!
Serves 8 or more
Preheat oven to 350 degrees
4 c. water
1 t. salt
1/3 c. granulated sugar
1 T. Minute Tapioca
2 T. beet root powder
1/3 c. unsweetened powdered cocoa
1 T. vanilla (I used imitation)
2 t. ground coriander
1 c. dried cranberries
2-1/2 c. Old-Fashioned Rolled Oats
1/2 c. additional water
2 T. dark or light brown sugar for garnish
SMOKY WHIP TOPPING:
1 c. RICH’S Diary-Free WHIP TOPPING, thawed but chilled
1 t. vanilla
2 T. dark or light brown sugar
1 t. liquid smoke
- Whip according to package instruction. When half whipped, add vanilla, sugar and liquid smoke then continue to whip till it it forms stiff peaks. Use electric beaters or whisk, not blender or processor.
- Cover and place in refrigerator till ready to use.
1- In large saucepan, over low heat, combine water, salt, sugar, Tapioca, beet and cocoa powders, vanilla, coriander, cinnamon and cranberries, stirring after each addition. Bring to boil.
2- Add oats all at once, stir to well, lower heat and cook 8 minutes, stirring often.
3- Add margarine, stir to melt, cook 2 minutes longer. Remove from heat.
4- Liberally grease 9 inch pie plate with margarine. Pour oats into plate, top evenly with brown sugar.
5- Bake in preheated 350 degree oven 20 minutes. Remove from oven, place on board or rack and cool to room temperature.
6- To serve, scoop or cut into pie slices. Serve at room temperature or chilled.
7- Top with SMOKY WHIP TOPPING either before you scoop or slice or after in a dollop.
Notes: If you don’t want the pie effect, then serve from the pot. Whip topping is still good to serve on top.
If you want the pie effect but not the baked effect, then coat pie plate with margarine, pour cooked oats into plate, smooth top and refrigerate till cold. It thickens up considerably when chilled. I like it both ways.
Serve with whip topping or not.