Oatmeal Breakfast Pie

Oatmeal Breakfast Pie Serves: 3- 12x2 inch pans


  • 1¼ gallons water
  • 9 cups quick cook oatmeal
  • 1 – 15 oz. pkg. RC Apple Filling Mix
  • 1½ cups golden raisins
  • 1 lb. diced fresh sweet potatoes, roasted until golden brown
  • 1 ½ cups dried cranberries
  • 6 oz. shredded fresh carrots
  • 12 oz. toasted crushed walnuts
  • 4½ tsp. RC Harvest Vegetable Base, dry
  • 1 tsp. RC Umami Sensations® Red Miso Powder
  • 1 tsp. RC Umami Sensations® Mirepoix Powder


  1. 1 Bring water up to a boil and remove from stove.
  2. 2 Add oats and RC Apple Filling Mix and blend until mixed thoroughly with water, let mixture sit covered for 15 minutes.
  3. 3 Stir frequently and simmer mixture for 5 minutes.
  4. 4 Add rest of ingredients and mix well. Heat cast iron pans if using or 2½ inch deep half hotel pans and spray with pan release and add 2 qts. mixture per 12-inch pan and bake at 350°F for 30-45 minutes until knife inserted in center comes out clean.
  5. 5 Let Oatmeal Breakfast Pie rest 10 minutes, slice and serve.


Apple Fruit Filling MixHarvest Vegetable BaseUmami Sensations™ Red Miso PowderUmami Sensations™ Mirepoix PowderDessert Sauce Mixes
Value Added Suggestions:
Serve with RC Dessert Sauces – Fruit Coulis or Crème Anaglaisé and Salted Caramel. Oatmeal Breakfast Pie can also be topped with a Vegan Oatmeal Streusel too. Vegan Streusel Topping per 12 inch pan 4 oz. dairy free butter 2 cups dry oat meal ⅓ cup gluten-free flour ⅓ cup dark brown sugar ¼ tsp. salt In a bowl combine all ingredients and with a pastry cutter cut in vegan butter until crumbly. Spread over Oatmeal Breakfast Pie before baking.
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