A whole-grain cookie baked in a skillet serves as a crispy “crust” for this easy pie. The cookie is topped with thick, creamy skyr, an Icelandic cultured dairy product with 2 times the protein of regular yogurt (1,2). A layer of sliced strawberries adds a pop of color and adds a fresh taste.
Active time: 15 minutes Total time: 40 minutes
Oatmeal Strawberry Cookie Pie
Ingredients
- 4 tablespoons (57g) unsalted butter, at room temperature
- 3 tablespoons maple syrup
- 2 tablespoons coconut sugar
- 1 egg
- 2/3 cup (105g) white whole-wheat flour
- 1/2 cup (50g) rolled oats
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4.4 ounces (125g) vanilla skyr (e.g., Icelandic Provisions)
- 2 cups (166g) strawberries, sliced
Directions
Preheat the oven to 350°F (196°C). Coat a 12- to 14-inch (30.5 to 35-cm) cast-iron skillet or oven-proof saute pan thoroughly with cooking spray and set aside. In a large bowl, beat the butter, maple syrup and coconut sugar together. Add the egg and beat until incorporated.
In a medium bowl, whisk together the flour, oats, cinnamon, baking soda and salt. Add to the butter mixture and stir with a wooden spoon to combine. Pour dough into the prepared pan and press the dough out to a 12-inch (30.5 cm) round in the pan. Bake until golden brown, 15–18 minutes. Transfer the skillet to a cooling rack and let cool to room temperature.
Spread the skyr evenly over the cookie, leaving a 1/2-inch (1.3-cm) edge uncovered all around. Top with the strawberries, laying them in concentric circles over the skyr. Cut the cookie into 8 wedges. Serve immediately.
Serves: 8 | Serving Size: 1/8 recipe
Nutrition (per serving): Calories: 169; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 42mg; Sodium: 171mg; Carbohydrate: 22g; Dietary Fiber: 2g; Sugar: 11g; Protein: 5g
Originally published March 2021
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