November 27, 2011 § 2 Comments
Two days before T-day I was already pied-out. Even typing the full word gives me shivers. We had made about 160 mini pies for the evening service. The week before hand we made our pie doughs and test out filling recipes. So when Thursday came, thankfully, we were ready to rock and roll.
Nevertheless there were plenty of left overs. Extra were made for the staffs to bring home for family members. Making up for not being present or late for a reunion dinner. With much obligations, I took a few home and contemplated what to do with them. When I was browsing recipes online, I found Angela’s Pumpkin Pie Breakfast Casserole. It is a baker’s genius. Not because you don’t have a pies yelling at you in the fridge but more so of that it contains warm spices, healthy oats, and little sugar.
Recipe taken from Oh She Glows
I halved the recipe and added apple pie filling and topped it with chopped up pecan pie.
1 cups rolled oats
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp kosher salt
1/4 tsp baking powder
1 cups almond milk (or other non-dairy milk)
1 tsp pure vanilla extract
1/8 cup maple syrup, or to taste
1 1/2 cups leftover chopped pumpkin pie (or other flavour)
1/2 cup apple pie filling (only if you have)
3/4 cup chopped pecan pie
Preheat the oven to 375F. Chopped up the pies separately. In a big deep bowl, mix all the dry ingredients and whisk them. Add the wet ingredients and stir. Fold in pumpkin pie and apple pie filling.
Grease a 8X8 baking pan or casserole dish, and pour the mixture in. Sprinkle the crumbled pecan pie. Bake for 25-30 minutes. Alternatively, bake in individual small ramekins for 20 minutes.
Top them with yogurt and fresh berries to take away the heaviness from last night’s big meal or ice cream for another round of dessert. Why not? (: