We have a few games we play at our house surrounding food. They are called “Name those ingredients”, “Identify the nutrients in those ingredients”, and “Give the recipe a name”.
This recipe is so simple that it took my family no time to identify what’s in it. And the ingredients are staples around here, so they were quick to remember why they are good for our bodies. It was the naming of this recipe that led to lots of discussion. My 3rd grader calls it Chocolate Delight. I told him I thought it sounded like something served in a school cafeteria that sounds better than it is. My husband named it Oatmeal Pie, because I served it in slices like pie. I think it tastes like a giant granola bar, but thought naming it Oatmeal Chocolate Granola-ish Breakfast Pie Delight was just too much.
So, (in my typical style of wanting to make everyone happy), I am calling it Chocolate Breakfast Pie. Somehow serving it from a pie pan makes it seem much fancier than it really is.
Whatever you want to call it, you’ll love it. You’ll win some awards from happy children who proclaim you are “The-best-mama-in-the-universe-because-you-serve-dessert-for-breakfast!” Seriously, what kid wouldn’t be thrilled with chocolate pie for breakfast?! And what mom doesn’t feel good about serving something that seems like a treat, but is actually very nutritious?
Oatmeal Chocolate Breakfast Pie
2 cups {gluten-free} oats
1/2 cup sliced almonds
1/2 cup almond butter
1/4 cup unsweetened dried cranberries
2 tablespoons {gluten-free} unsweetened cocoa powder
2 tablespoons pure maple syrup
2 tablespoons coconut oil, melted
Stir all the ingredients together, then press into a pie pan. I like to make mine the night before and refrigerate it overnight, but you can also pop it into the freezer for 10-15 minutes if you want to serve it immediately.
Serve cold.
[...] Chocolate Breakfast Pie [...]