One of the most important things in life to me is the pursuit of pie. Pie is very, very dear to me.
It’s that one food that really just drives me crazy. That flaky crust and gooey caramelized fruit…oh baby! The trick is to get juuusst the perfect ratio of crust to fruit and then you stuff the whole thing in your mouth and just… Bliss. Someone catch me, I’m fainting.
And don’t you DARE forget that big scoop of vanilla ice cream to compliment each bite. You see, I’ve got it all worked out. You get slow-churned, half-fat vanilla ice cream so you can justify an extra piece of pie. Life is all about balance. That is, until you eat twice the amount of ice cream to go along with pie round #2 because it is a sin to have one without the other. And who wants to be a sinner? NOT ME.
But sometimes you just don’t have access to pie. If you’re like me, you leave it at your boyfriend’s apartment because you don’t have any self control and would literally make yourself gloriously sick off of it. It’s those sad, sad moments when you need to improvise on how to get your pie fix.
And sometimes miracles happen. Like when you’re able to get all the flavor and deliciousness of pie into a bowl of oats and your mind is blown and your tastebuds start to dance!
Not only can I satisfy my primordial need for pie, but I can do so in a healthy way! Instead of lathering on the processed sugar, the blueberry pie compote is made with just a half tablespoon of natural honey per serving and the rest of the sweetness comes from the blueberries alone. Oh! And it’s fast too! From start to finish, this recipe takes me just 10 minutes, which is perfect for someone who is always rushing in the morning like me.
This is one of those breakfasts that can get me out of bed in a jiffy. I kid you not when I say I look forward to waking up so I can get myself perched next to a bowl of these oats. They’re that good!
So if you’re like me and have an insatiable sweet tooth, give these fabulous Blueberry Pie Oats a go and get ready to load the train to flavor town. Choo choooooo!
Today I’m linking up with What I Ate Wednesday to share this recipe! Thanks, Jenn for hosting!
