Breakfast Oatmeal Pie

Breakfast Oatmeal Pie
Steve Legato


2cups rolled oats
1/2cup granulated sugar
1teaspoon baking powder
1teaspoon ground cinnamon
1/2teaspoon ground ginger
1/8teaspoon ground or freshly grated nutmeg
1/2teaspoon fine salt
2cups whole milk
1 large egg
3tablespoons unsalted butter, melted and cooled
2teaspoons vanilla extract
1/2 recipe Magpie Dough for Flaky Piecrust (linked below), chilled overnight
1 ripe banana
1cup blackberries or other fresh fruit
1tablespoon raw sugar
maple syrup or honey, for serving
vanilla yogurt or sweetened whipped cream, for serving
additional fresh fruit, for serving


  1. To make the oatmeal filling, whisk the oats, granulated sugar, baking powder, spices, and salt together in a large bowl.
  2. In a small bowl, whisk together the milk, egg, butter, and vanilla. Add the milk mixture to the oatmeal mixture and stir to combine. Cover with plastic wrap and chill overnight.
  3. Follow this dough recipe and these instructions to roll, flute, and fully prebake your pie shell. While the shell is cooling, prepare the filling.
  4. To assemble and bake the pie, preheat the oven to 350°F (175°C) with a rack in the center. Line a baking sheet with parchment paper.
  5. Cut the banana into ¼-inch-thick slices and layer evenly across the bottom of the prepared pie shell.
  6. Spoon half of the oatmeal mixture over the banana and spread evenly, then layer on the blackberries.
  7. Top with the remaining oatmeal mixture, spreading evenly. Sprinkle the raw sugar all over the top of the pie.
  8. Bake the pie on the parchment-lined baking sheet for 35 to 45 minutes, or until the filling is puffed in the center and lightly browned around the edges, rotating halfway through the baking time.
  9. Transfer the pan to a wire rack and cool the pie 10 minutes before slicing and serving, warm, with your choice of the toppings.

Reprinted with permission from Magpie © 2015 by Holly Ricciardi, Running Press, a member of the Perseus Books Group.