As Bob posted earlier, today is National Oatmeal Day. I've always been been a huge fan of oats, give me steel cut, quick cooking or even instant in a pinch, I love the stuff. During the days when I was eating wheat free and was living at home, I'd often use my mom's Vita-Mix to whip up a little oat flour to use in place of all-purpose.
One thing people don't often think about as a way to use oats is in pie, but if you've never had Oatmeal Pie, then you are really missing out. It brings together the best parts of an oatmeal cookie and lands in smack dab in the middle of a pie crust (and how could that be bad?). After the jump you'll find my favorite recipe for this particular dessert concoction, chosen particularly because it uses maple syrup instead of corn syrup, as after watching King Corn, I'm trying to get the high fructose stuff out of my life.Oatmeal Pie
3 eggs, beaten
2 tablespoons butter, softened
2/3 cup old fashioned oatmeal
2/3 cup coconut
1/2 cup chopped and toasted pecans
1 teaspoon vanilla
2 cups maple syrup
Blend eggs and butter together. When incorporated, add the rest of the ingredients and stir well. Pour batter into a pie shell of your choice (you can make from scratch or buy it) and bake at 350 degrees for 40-45 minutes.
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