Vegan Strawberry Oatmeal Breakfast Bar Pie

For some reason unknown to me, over the years I've become less of a breakfast person. When I was younger I would wake up and immediately require food. As I'm older, I actually enjoy the morning slowly by consuming coffee or tea and then eventually consuming solid foods. 

When I studied yoga in India in 2007 I fell into this habit because of the Ayurvedic way of eating, which promotes not combining solids and liquids. After doing this for nearly two months, my body readjusted. 

I wanted to make something different, and found this beautiful 1970's pink rose dress that inspired yet again, another strawberry recipe. 

Pretty in pink and eating sweets are two things I enjoy. Although I didn't add rosewater to this, the pretty floral pattern inspired me to try this recipe again, but with adding a bit of rose water to the strawberries. 

I like sweeter foods for breakfast and often get bored of the same type of oatmeal or overnight oats. Eating a breakfast bar pie is basically the same thing as eating baked oatmeal, just with a bit of a twist. 

The one thing about breakfast is that it is an opportunity to start the day in a new way, giving us a chance to do the things we like, love, desire or want to do. 

"We as human beings have the amazing capacity to be reborn at breakfast everyday and say, “This is a new day.”
-Jack Kornfield

Cooking notes: As mentioned below, you can use a smaller pan for this, which results in a thicker pie. Or can use the traditional square or rectangle pans.  The pie has to cool entirely or chilled before cutting. 

I hope you enjoy this pie alongside with the opportunity for new beginnings! Enjoy! 

"Let today be the day to start something new."

This vintage 1970's dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.

Vegan Strawberry Oatmeal Breakfast Bar Pie
Total Time: 1 hour
Makes: 1 8 inch pie

Ingredients:
Crust
1 1/4 cup rolled oats
1/4 cup brown sugar
3/4 cup all purpose flour
1/8 tsp salt
1/2 cup coconut oil, melted
Dash of cinnamon + ginger 

Filling
2.5 cups strawberries, chopped
1/2 lemon, juiced
1.5 tbsp corn starch
1/2 tsp sugar (plus more for sprinkling on top)

Directions:
Preheat the oven to 350 degrees. 

In a bowl prepare the crust ingredients by mixing the dry ingredients + sugar together. Add the coconut oil and then mix until well combined. 

In a separate bowl, combine all of the filling ingredients until well combined. 

Grease a 6 or 8 (or 9) inch spring foam pie pan (or use a regular pie dish). (The smaller the pan the thicker the pie will be. Place 1/2 cup of the crust ingredients and place it to the side. Take the remaining crust ingredients and pack it tightly into the bottom of the pan. Next, pour the filling ingredients on top. Use the remaining crust ingredients and top the pie evenly for an abstract cobbler look.If desired, sprinkle additional sugar on top. 

Bake for 45-50 minutes. Let the pie cool completely before cutting. 

Let's connect! Check out my other strawberry recipes below! 

Vegan Strawberry Pink Lemonade Bars

GF & Sugar Free Blueberry Strawberry Rhubarb Crisp

5 Ingredient Retro Strawberry Blueberry Pie Turned Vegan

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