[dropcap]U[/dropcap]hu, yet another (vegan) oat recipe. Sorry, can’t help it; I just really like oats! I like them in raw date bars, in pumpkin porridge and I also love them in pie! Especially in pecan pear pie. Pecan pear oat pie is a keeper and therefore you should know the recipe too!
Oats are very healthy, energizing, clean and naturally gluten free (careful though; some brands pack their oats in a factory where gluten containing grains are packed. Bob’s Red Mill’s steel cut oats (the ones I use) are certified gluten free). Oats are therefore a perfect snack or lunch. Oatmeal porridge is a bit difficult to take on-the-go. Baking an oatmeal pie is therefore a great option: you can take them anywhere with you on the go in a plastic container!
Oven baked oat pie is not ‘just’ a healthy option; it is also plain delicious! You could therefore perfectly serve your guests this oatmeal pie on your birthday.
My submission to the list of endless variations of oven baked oatmeal pie is a vegan variation with crunchy pecans and lots of soft and tender pear. That just sounded like the perfect combination to me, and so it was, so it was …
I topped my pie with ‘vanilla sauce’, made with coconut cream:
Is your mouth watering yet? Mine was; I couldn’t resist having an extra piece 🙂 (which is totally okay, as this pie is one of the healthiest pies you can imagine) …
… gone was the second piece …
Here’s my recipe for 6 servings of Oven Baked Pecan Pear Oat Pie with Vanilla Sauce:
- 0.5 cup steel cut oats (e.g. Bob's Red Mill steel cut oats - certified gluten free)
- 1.5 pear, diced
- 0.7 cup/75 gram pecan nuts (keep some behind as a topping)
- 1 tablespoon palm sugar
- 0.5 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 0.5 teaspoon nutmeg
- 2 tablespoons ground cinnamon
- 1 cup milk (of choice. I used coconut cream)
- 1 tablespoon flax seeds
- olive oil (to grease your baking pan)
- 0.5 cup coconut cream
- 2 vanilla beans, seeds scraped out
- 0.5 tablespoon maple syrup
- 0.5 pear, in thin slices
- Preheat the oven at 350°F/175°C.
- Grease a small tin loaf pan with olive oil.
- Combine all the ingredients un a bowl and whisk with a spoon until they form a dough.
- Put the dough in the pan and bake for about 20 minutes. The pie is ready as soon as the crust starts to get a tan.
- When your pie is almost done, start preparing the 'vanilla' sauce. Combine the maple syrup, cinnamon, vanilla seeds and coconut cream in a sauce pan and heat. Don't let it cook! Set aside and keep warm.
- When your pie is ready, take it out of the oven and let it cool down a bit.
- When it has cooled down to the desired temperature, top with sauce, a few pear slices and pecans and serve.
This recipe calls for palm sugar, coconut cream and maple syrup. You can find these ingredients at your organic store and sometimes in good quality supermarkets. Can’t find them in your store? Shop them here: