This simple recipe turns a skillet‑baked whole‑grain cookie into a crunchy crust for a sweet pie. The crust is topped with thick vanilla skyr, a protein‑rich Icelandic dairy product, and fresh sliced strawberries for a bright finish.
Active time: 15 minutes | Total time: 40 minutes
Oatmeal Strawberry Cookie Pie
Ingredients
- 4 tbsp (57 g) unsalted butter, softened
- 3 tbsp maple syrup
- 2 tbsp coconut sugar
- 1 egg
- 2/3 cup (105 g) white whole‑wheat flour
- 1/2 cup (50 g) rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4.4 oz (125 g) vanilla‑flavored skyr (or Greek yogurt)
- 2 cups (166 g) fresh strawberries, sliced
Directions
- Preheat the oven to 350°F (177°C). Lightly spray a 12‑ to 14‑inch cast‑iron skillet or oven‑safe sauté pan with cooking spray.
- In a large bowl, mix the butter, maple syrup, and coconut sugar until smooth. Beat in the egg until fully combined.
- In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. Add this dry mix to the butter mixture and stir with a wooden spoon until just combined.
- Press the dough evenly into the prepared skillet, spreading it to a 12‑inch circle. Bake for 15–18 minutes, or until the edges turn golden.
- Let the cookie crust cool on a rack until it reaches room temperature.
- Spread the vanilla skyr evenly over the crust, leaving a half‑inch border around the edge.
- Arrange the strawberry slices on top of the skyr in neat circles.
- Cut the pie into eight wedges and serve right away.
Servings: 8 | Portion size: 1/8 pie
Nutrition per serving: 169 kcal, 7 g total fat, 2 g fiber, 5 g protein, 22 g carbs, 11 g sugar. Provides 35% of daily Vitamin C and 12% Vitamin A.
This dessert is vegetarian, high in fiber, and stays under 300 calories, making it a great option for a healthy treat.