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Quick And Delicious Oatmeal Blueberry Pie

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Ingredients

Oat And Custard Base

  • 200 g rolled oats
  • 400 ml milk plus an additional 400 ml milk
  • to taste salt plus an optional extra pinch for the egg mixture
  • 2 eggs whisked
  • 40 g sugar
  • 1 teaspoon baking powder

Fruit And Topping

  • 50 g blueberries
  • 1 apple cut into small cubes
  • to taste butter for greasing butter as needed for greasing the baking dish
  • to taste butter for crumble additional butter for crumbling on top of the batter

Instructions
 

  • Combine 2 cups 200 g of rolled oats with 1⅔ cups 400 ml of milk in a bowl, stir and leave to soak for 10 minutes so the oats soften.
  • Add a pinch of salt and an additional 400 ml of milk to the soaked oats, mix well and leave for a further 5–10 minutes to continue softening.
  • In a separate bowl, whisk 2 eggs until smooth and slightly frothy, then add 40 g of  sugar, an optional pinch of salt and 1 teaspoon of baking powder, mixing thoroughly.
  • Pour the egg mixture into the soaked oats and stir carefully until you have a uniform batter with no dry patches of oats.
  • Grease a baking dish generously with butter, covering the base and sides to prevent sticking.
  • Add 50 g of blueberries and the small cubes of 1 apple to the oat batter and fold them in gently so the fruit is evenly distributed.
  • Pour the batter into the greased baking dish and spread it evenly, levelling the surface with a spatula.
  • Crumble small pieces of butter over the top of the batter, placing them evenly across the surface.
  • Bake in a preheated oven at 360∘F 180∘C for about 40 minutes until the pie is golden brown and set in the centre.
  • Allow the pie to cool slightly in the dish, then slice into portions and serve warm or at room temperature as a tender oatmeal blueberry pie.

Notes

This Quick And Delicious Oatmeal Blueberry Pie is the kind of bake that makes your kitchen smell like a cosy café while still being simple enough for someone who has never baked before. You start with rolled oats and milk, letting them soak until they soften and swell, turning from dry flakes into a tender base that will hold the fruit and custard‑like mixture. The eggs are whisked with  sugar, a little salt and baking powder, creating a light batter that helps the pie rise gently and set into a soft, sliceable texture. Blueberries bring little bursts of sweetness and colour, while the  apple cubes add a gentle freshness and a pleasant bite that keeps each slice interesting. Butter is used thoughtfully, first to grease the baking dish so the pie releases easily, and then as small crumbles on top to create a golden, lightly crisp finish. The method is calm and straightforward, guiding you through soaking, whisking, combining and baking without rushing, so you can feel confident even if you are new to the oven.

Nutrition

Serving: 90gCalories: 230kcalCarbohydrates: 32gProtein: 7gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 140mgPotassium: 210mgFiber: 3gSugar: 12gVitamin A: 260IUVitamin C: 4mgCalcium: 110mgIron: 1.6mg