You can really get creative with what you choose to put in the ‘pie’, but my layers went like this:
Layer 1: tortilla spread with 3 tbsp yogurt and 1/4 cup blueberries
Layer 2: tortilla spread with 3 tbsp almond butter and 1/2 banana
Layer 3: tortilla spread with 3 tbsp yogurt and 1/4 cup blueberries
Layer 4 (topping): tortilla spread with 3 tbsp yogurt, 1/4 cup warmed blueberries, a drizzle of cashew butter, hemp seeds and bee pollen for an extra nutritional boost.
The filling needs to chill for several hours in order to really set, so I recommend preparing this recipe the day before you want to serve the breakfast pie. Keep the finished dish in the fridge (covered) overnight and in the morning you have a perfectly healthy and nutritious breakfast ready to eat!