Time: 1 hour 40 min.
Complexity: easily
Servings: 12 - 14

This hearty pie is filled with oatmeal and the aroma of cinnamon, topped with a warm, soft glaze made with oatmeal, coconut, and nut pieces. We used pecans for this recipe, but you can use any nuts you have on hand. It's a great way to make a delicious breakfast pie from your pantry staples, a great alternative to everyday oatmeal. Plus, the recipe is simple enough to involve the kids in the process. The pie is delicious both chilled and lightly reheated in the microwave. It also keeps for a long time.

Ingredients:

Pie

• 3 cups premium flour
• 1 cup oatmeal
• 1 cup granulated sugar
• 0.5 cup light brown sugar
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 teaspoon coarse salt
• 0.5 tsp of soda
• 1 cup vegetable oil
• 1 cup of sour milk or kefir
• 2 tsp vanilla extract
• 4 large eggs

Glaze

• 3/4 cup light brown sugar
• 0.5 cups oatmeal
• 0.5 cup sweet coconut flakes
• 6 tablespoons unsalted butter
• 1/4 cup whole milk
• 1 teaspoon ground cinnamon
• 0.5 tsp coarse salt
• 0.5 tbsp. chopped pecans

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, rolled oats, pecans, eggs, sour milk, kefir, milk, coconut flakes, cinnamon

We recommend

Preparation:

Step 1
• Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) springform pan with cooking spray. Line the bottom of the pan with parchment paper and spray again with cooking spray.
Step 2
• In a large bowl, combine the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda and set aside. In a medium bowl, combine the vegetable oil, buttermilk, vanilla extract, and eggs. Stir the liquid mixture into the flour mixture until fully incorporated.
Step 3
• Pour batter into prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 35 minutes.
Step 4
• Glaze:
  
  Meanwhile, place the brown sugar, oats, coconut, butter, milk, cinnamon, and salt in a small saucepan and heat over high heat. Bring to a boil and cook until the butter and sugar dissolve, about 1 minute. Turn off the heat and stir in the pecans.
Step 5
• Pour the hot glaze over the warm cake and spread it evenly. Let the cake cool in the pan on a wire rack for at least 40 minutes. The glaze will still look glossy, but it shouldn't be sticky. You can slice the cake directly in the pan or transfer it to a serving platter or cutting board. Store at room temperature for up to 1 week.

Votes: 1