Who says granola has to be served in a bowl with spoon in hand? This whimsical make-ahead riff on a breakfast classic removes the woulda-coulda-shoulda about starting the day on a solid nutritional note. And it provides a nourishing mixture of quality carbs, protein, and healthy fats.
Kids in action
Let the little ones have fun mixing together all of the ingredients in a bowl and then pouring the nutritional goodness into a cake pan.
Tip
The size of granola pie slices can be adjusted based on appetites and reheated in the microwave or oven.
Granola Pie with Maple Yogurt
Ingredients
- 1 3/4 cups (435 mL) rolled oats
- 1/3 cup (80 mL) wheat germ
- 1/2 cup (125 mL) chopped pecans
- 1/2 cup (125 mL) raisins
- 1/4 cup (60 mL) hemp hearts
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) cinnamon
- 1/4 tsp (1 mL) salt
- 2 large organic eggs
- 1 medium apple, grated (about 1 cup/250 mL)
- 1/4 cup (60 mL) melted coconut oil, cooled
- 2 cups (500 mL) plain Greek yogurt
- 2 Tbsp (30 mL) maple syrup
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) blueberries
Nutrition
Per serving:
- calories340
- protein13g
- fat17g
- saturated fat7g
- trans fat0g
- carbohydrates38g
- sugars17g
- fibre5g
- sodium96mg
Directions
01
Preheat oven to 325 F (160 C). Line bottom of 8 or 9 in (20 or 23 cm) round cake pan with parchment paper, and grease sides.
02
In large bowl, stir together oats, wheat germ, pecans, raisins, hemp hearts, baking powder, cinnamon, and salt. In separate bowl, lightly beat eggs and stir in grated apple and coconut oil. Add wet ingredients to dry mixture and mix until everything is moist.
03
Place mixture in prepared pan and firmly pack down into an even layer. Bake for 30 minutes, or until edges are golden and centre is set. Remove and cool thoroughly before topping with yogurt.
04
Stir together yogurt, maple syrup, and vanilla. Serve slices of granola pie topped with maple yogurt mixture and blueberries.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
