BREAKFAST BERRY PIE

This cake is a fantastic option for your slow weekend or festive breakfast. When you're craving something delicious, comforting and a bit special, but you don't want to start your day with dessert, this pie is the perfect solution. It's not overly sweet, so if you prefer a sweeter flavor or plan to serve it more as a dessert than a breakfast, feel free to use more of your favorite sweetener than what the recipe suggests.

Ingredients

• 2 packages (about 600 g) of frozen berries (fresh berries can also be used); you can use any of your favorite berries; I use a mix of forest berries and blueberries.

• 240 g of rolled oats

• 100 g of oat flour

• 400 ml of coconut milk (1 can)

• 30 g of pecans or other preferred nuts

• 1 tablespoon of chia seeds

• 3-4 tablespoons of honey, agave syrup or another sweetener of your choice (the cake will be mildly sweet with this amount of sweetener, possibly even a bit tart, since one package of the forest berries I use contains a lot of cranberries; adjust the sweetness according to the berries you use and your taste preferences).

• For serving - plant-based yogurt (see recipe) or plant-based vanilla ice cream (see recipe).

Instructions

I defrost the frozen berries (usually, I just take them out of the freezer the night before and leave them at room temperature).

Once the berries are defrosted, I pour them into a baking dish where I'll make the pie. If I want some sweetness, I can add honey, agave syrup, brown sugar or another favorite sweetener to the berries and mix everything well.

Next, I prepare the pie crust mixture - in a separate bowl, I combine oatmeal, flour, sweetener and chopped pecans (setting aside some for garnish) and mix everything thoroughly.

I spread the mixture over the berries. I top it with nuts and chia seeds, then place it in a preheated oven at 200°C for about 50 minutes.

I serve it with plant-based yogurt or vanilla ice cream.

BON APPETIT!