Pineapple Oat Breakfast Pie
- READY IN -
- SERVINGS 9
- SERVING SIZE 1 piece
Ingredients
- 2 cups pineapple, fresh, cut into thin 1/2 inch pieces
- 2 tsp arrowroot or cornstarch with 1 Tbsp water
- 1 1/2 cup oats
- 1 cup whole wheat pastry flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 Tbsp macadamia nut oil
- 1/4 cup plus 2 Tbsp pineapple juice concentrate
- 1/4 cup honey, Hawaiian
- 2 Tbsp macadamia nuts, chopped fine
Directions
- In a saucepan, cook the pineapple on medium heat with 2 Tbsp juice concentrate for about 10 minutes or until soft (If there is a lot of liquid make a slurry of arrowroot/ water and add in, stirring until it thickens.)
- Blend 1/2 cup of oats in blender or food processor to create a flour-like consistency. Add to rest of dry ingredients in a large bowl and mix well.
- Seperately, combine the oil, juice concentrate and honey. Stir well, then add to the dry mixture and press into a non-stick or lightly oiled 8" x 8" square pan.
- Top with the pineapple, covering the whole surface with the fruit.
- Add the macadamia nuts to reserved oat mixture and combine. Sprinkle this evenly over the fruit and press in lightly.
- Bake at 350°F for 23 to 30 minutes or when brown and crisp.
- Cool on rack before cutting into 9 pieces..
Notes
- Fresh pineapple is lightly baked with a topping composed of oats, whole wheat pastry flour, pineapple juice, Hawaiian honey and macadamia nuts. These squares are healthy enough to serve for breakfast, or as an energy-boosting snack.