Pie for breakfast…. oh yes!
I’ve seen a few people create this with store bought granola (high in refined sugars and sweeteners!) and following my success with homemade granola I thought I would tweek it slightly and create a breakfast pie of my own.
So essentially you’re eating healthy granola with some yoghurt and fruit for breakfast. It doesn’t get much healthier than that right?
Substitute your oats for the gluten free variety if need be, and you have a healthy gluten free breakfast free from dairy and refined sugars.
takes approx. 30 minutes
feeds 2 people
For the granola base
30g buckwheat flakes (optional – I just had these to use up! Use more oats instead )
15g pumpkin seeds
2 tablespoons of desiccated coconut
2 tablespoons maple syrup
3 tablespoons of coconut oil
For the rest
dairy free yoghurt (I used alpro)
fresh fruit of choice
drizzle of peanut butter
1.Preheat oven to 180°C/350°F.
2. In a food processor add your almonds, pumpkin seeds and hazelnuts and blitz until crumbly.
3. In a large bowl empty your almond/hazelnut/pumpkin seed mix, and add your oats, buckwheat flakes and desiccated coconut.
4. Combine thoroughly then mix in your maple syrup and coconut oil. Empty into a tart tin and place in fridge for 15 minutes to firm up.
5. Take out of fridge and carefully remove from tart tin before covering with
yoghurt and fruit of choice.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats