- 6
- 10 mins
- 50 mins
Ingredients
- 2 cups dairy or non-dairy milk of choice {I used Organic Valley Lactose Free Milk}
- 1/2 cup chia seeds
- 1 1/2 cups oats {use certified gluten-free oats if on a gluten-free diet}
- 1/2 cup chopped walnuts {or nuts of choice}
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup pure maple syrup
- 1/4 cup melted virgin coconut oil plus extra for greasing pan
- 2 pints fresh strawberries, sliced
- 2 large eggs, beaten well
- 2 teaspoons pure vanilla extract
- Optional, Greek or lactose free yogurt for serving
Preparation
Step 1
Preheat the oven to 375 degrees fahrenheit, and grease a 9 inch pie pan or baking dish with coconut oil. Pour the milk in to a large mixing bowl along with the chia seeds and oats, and set aside.
Meanwhile, toast the chopped walnuts, cinnamon, and ginger in a skillet over medium heat for approximately 3 minutes, then add them to the chia, milk, and oat mixture along with the remaining ingredients {add 1 pint of sliced strawberries to the mixture, and save the other pint for serving} and stir until well combined.
Place pan on a baking sheet in the oven {in case mixture overflows} and bake for 40-45 minutes or until set. Note: You will want to check the pie at about 30 minutes, and if it is getting brown, place some aluminum foil on top for the remaining time in the oven.
Cool on a baking sheet for 15 minutes, then cut in to 6-8 wedges {depending upon how hungry you are} and serve with optional yogurt, and the remaining sliced strawberries. If you have any leftovers, store in the refrigerator for breakfast or a snack-it is equally delicious served cold the next day!
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