This Strawberry Basil Breakfast Pie is a healthier twist on dessert for breakfast. It uses oatmeal, fresh strawberries, greek yogurt to make a breakfast pie!This post is sponsored by The Quaker Oats Company. All opinions are my own.
If you were asked for a word associated with KERF, most people would probably say “oatmeal.” I’ve posted about oats more than any other ingredient over the course of nearly 8 years. As whipped banana oatmeal, as OIAJ, in baked oatmeal or tossed into smoothies, they sneak into so many of my breakfasts and recipes. I love oats for many reasons – versatility, convenience, and 100% whole grains.
For many of those years I have been hoping to partner with Quaker. This year that dream is coming true! I’ll be doing a series of posts with Quaker in 2015, and this Strawberry Basil Breakfast Pie is the first to share. It’s based upon my standard baked oatmeal recipe, which includes Quaker Old Fashioned Oats, milk, baking powder, an egg and toppings. I added some Greek yogurt for even more protein to this one, and arranged strawberries neatly across the top. Basil adds an interesting twist of freshness – feel free to leave it off if you like, but I think you’ll love it!
Strawberry Basil Breakfast Pie
Upon my first bite I was reminded of strawberry pie! A little fresh whipped cream would be divine for breakfast.
Begin by preheating your oven and greasing a pie dish. This recipe is super simple – combine dry ingredients first.
Then combine wet ingredients in a separate bowl.
Pour the wet into the dry and mix well.
Slice the strawberries and chiffonade the basil.
And then assemble your pie in whatever design you like.
Give it about 35 minutes in the oven, until the middle is set and the edges begin to brown. Allow to cool for 5 to 10 minutes before slicing or your first piece will look more like oatmeal than pie!
Strawberry Basil Breakfast Pie
Ingredients
- 2 cups Quaker Old Fashioned Oats
- 1 tsp baking powder
- 1 tbsp brown sugar
- 1/4 tsp kosher salt
- 1 cup fresh strawberries sliced
- 1 cup milk
- 1 egg
- 1/2 cup Greek yogurt
- 1/2 tsp coconut extract sub vanilla
- 5 basil leaves
- 1 tbsp shredded coconut
Instructions
- Preheat oven to 375 degrees.
- Combine dry ingredients.
- Combine wet ingredients.
- Mix wet into dry.
- Grease a pie dish with butter and pour oat mixture in.
- Arrange strawberries.
- Chiffonade basil and sprinkle on top.
- Sprinkle with coconut.
- Bake for 35 minutes until middle is set and edges begin to brown.
Thanks to The Quaker Oats Company for sponsoring this post – and for making delicious oats for me to eat!!
Elizabeth Beil says
I have a tone of herbs at the moment and I am loving that I can make this GF! This will made this weekend for a bunch! Thanks!
Tonya says
Well it’s abooouut time! Let someone try to say this sponsorship doesn’t align with your food perspective! LOL!!
I haven’t tried baked oats yet. I’m afraid I won’t like the texture.Hopefully what I’m imagining is different from what it really is. The convenience (and cost savings) of baking this and having it on hand all week is making me want to try it.
KathEats says
Haha!
Christine says
Yum, I’ve made other baked oatmeals based on your recipes and this is a great spring option. I am definitely going to try this!
Ashley @ Saving Money in your Twenties says
YUM! That sounds amazing! I’ve only tried one baked oatmeal recipe before; it was good but this looks even better!
[email protected]@gmail.com says
Congrats on partnering with Quaker!! I love baked oatmeal, can’t wait to give this recipe a try!
Amanda says
Your oat-y ways have inspired me, lol. I can no longer eat oats without a nice little scoop of honey roasted natural peanut butter!
Erin @ Her Heartland Soul says
I love Quaker Oats! I actually have a package on my desk right now! haha This pie looks so yummy!
Kim says
That really looks delicious. I have read your blog for a long time. I actually started eating more and more oatmeal because of your wonderful posts. Thanks for the recipe Kath.
Livi @ Eat, Pray, Work It Out says
This looks so simple and delicious! I have to grab some strawberries before it’s too late!
Kate says
Oats are truely amazing! I now grind them and use them as a flour in a ton of recipes.
Hillary | Nutrition Nut on the Run says
How pretty. What a great recipe for a summer brunch party!
Linda @ The Fitty says
I’ve never paired basil with anything sweet before, think they’ll also pair well with rhubarb?
Sheryl says
What a great recipe! This is definitely my kind of recipe. Thank you so much!
Rachel @ Lou Lou Belle says
How did it take them this long to find you?!?
The twist with including the basil looks interesting and yummy! I’ll have to give this a shot once I’m settled into my brand spankin’ new kitchen!!! Thanks for the idea!
KathEats says
We have worked together before, but not in a formal way : )
Faith says
This looks sooo delicious, & has summer written all over it 🙂 Our favorite berries are strawberries, & our kiddos like oatmeal, so the whole family would definitely like this for breakfast! Thanks for sharing, Kath!
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Erin Shmidt says
Yum! I loved your pumpkin oatmeal baked. I may sub mint for the basil.
Thanks!! Congrats!
Alanna says
This screams summer (in oats form)! I’m with ya on the oats love, they are such a staple in my breakfast routine. Loving the strawberry + basil combo.
Cassie says
What a great recipe! I never thought of strawberries and basil!
lois says
Their website has a recipe for muffins that uses applesauce in place of much of the oil. I add berries and nuts. I might have to give this a try.
Katie says
Congrats on the partnership, can’t wait to see the future posts. Sadly, since going gluten-free I haven’t bought Quaker oats for awhile. After finding out I have an autoimmune disease (Hashimoto’s) I also tried more of a Paleo diet. Now my doctor is suggesting adding oats back in because I don’t show an intolerance to them, and I seem to need a few more carbs in the form of whole grains that I can tolerate to keep weight on and my nutrients in balance. My kids will love this! It will be a fun summer breakfast to make together and we will definitely be using basil from our plant. I am planning on buying some more gluten-free oats today and we have all of the other ingredients so it will be a fun Friday breakfast. Thanks!
Alison says
So excited to make this since we’ve been doing a lot of berry picking. It’s in the oven now since I have three kids, one being a new born. I probably need to refrigerate tonight to eat for breakfast in the morning correct?
Heather says
This is so easy and tasty. It’s become a part of my family cookbook. Very exciting dish for guests without being fussy or complicated. Thank you for it.