When one is a blogger (and aren’t we all?) sometimes strange ideas come – often while on the treadmill at 6 in the morning. Like, why is it so often the case that in a store with only me and one other customer, that customer is always in the exact aisle, parked in front of the exact product I need? And, why does the fire alarm low-battery warning always sound at 2:07 in the morning? Or, why when I’m so very careful with the peanut butter does it end up all over the spoon, the countertop, my face, and my shirt? And, why is it that oatmeal – all creamy and soft when it’s hot – gets all thick and stiff when cooled? How could one put this characteristic to good use? Could oatmeal ever be a pie?! Would said concoction be considered dessert or breakfast?
And sometimes, one acts on these strange ideas and something good comes from it – and they feel compelled to share. This oatmeal tart one is a humble pie – but it’s homey and comforting and what could ever be wrong with pie for breakfast?
I’m super excited that this recipe was chosen to be included in the Spring edition of Chickpea Magazine. This is such a beautiful publication – full of photos, interesting articles and creative recipes (including a whole bunch from Alexander at In Vegetables We Trust). I hope you’ll check it out here (print and electronic copies available).
- 1 1/2 cups figs (an 8 oz package), stems removed, and chopped
- 1 cup walnuts
- 1/4 cup crystallized ginger
- dash of cinnamon and ground cardamom
- 4 dates, chopped
- 2 tbsp. water
- 1 cup fresh or frozen, thawed raspberries (plus more for garnish)
- 1/4 cup fruit juice-sweetened raspberry jam
- 1 cup uncooked steel-cut oats
- 4 cups strongly brewed chai tea (I use Tazo brand; 1 teabag per cup of water)
- 1/8 cup chia seeds
- 1 tsp. cinnamon
- 1/2 tsp. ground cardamom
- 1/8 tsp. ground cloves
- dash black pepper
- 1/4 tsp. ground ginger
- 1/4 cup dates, chopped and soaked for a few hours, then drained
- zest of 1/2 an orange
- 3 tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 1/4 cup + 1 tbsp. non-dairy milk
- 1 cup full-fat coconut milk
- 1/4 cup water
- 1/2 tsp. vanilla extract
- 1 tsp. agave nectar
- In a food processor, add the figs, walnuts, and dates and process until chunky. Add the remaining ingredients and process until fairly smooth.
- Pat mixture into a 10" tart pan (with removable bottom), bringing some up along the sides. In a small bowl, lightly mash the fresh raspberries, then stir in the jam. Spread the mixture over the crust.
- Cover and chill until needed.
- In a medium-sized saucepan, combine the steel cut oats with 3 cups of the chai tea. Cover and let sit at room temperature overnight, or for about 8 hours.
- In the morning, add more tea to the oats if necessary. Bring to a boil, then turn the heat to low and simmer gently - adding more tea if the mixture becomes too dry. Stir in the chia seeds, spices, and orange zest. Cook until the oats are very soft, about 20-25 minutes.
- Meanwhile, in the bowl of a food processor, process the dates, maple syrup, milk, and vanilla until smooth. Pour in about half of the oat mixture and process until smooth. Pour the processed oats back in with the whole oats and stir well.
- Pour the oat mixture into the prepared crust, smooth the top and add additional strawberries, if you like. Put the pie into the refrigerator to set - this only takes a couple of hours.
- In a small saucepan, combine all of the sauce ingredients and warm gently. Keep sauce warm until ready to serve with the pie.
- To serve, slice the pie (a wet knife helps) and warm for a few seconds in the microwave. Drizzle with the warm sauce and sprinkle with additional sliced strawberries.
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