Oatmeal pie crust (Printable Version)
Golden, crunchy oat crust with cinnamon and melted vegan butter, perfect for no-bake fillings.
# Ingredients Required:
→ Base
01 -
180 grams old fashioned rolled oats, certified gluten-free if necessary
02 -
38 grams sugar
03 -
1.5 grams ground cinnamon
04 -
1 gram fine sea salt (optional, omit if using salted butter)
→ Wet Ingredients
05 -
85 grams vegan butter, melted
06 -
15 milliliters maple syrup or agave nectar
07 -
2.5 milliliters pure vanilla extract
# Guide to Cooking:
01 -
Set the oven to 177°C (350°F) to warm up while preparing the crust.
02 -
Place rolled oats, sugar, cinnamon, and optional salt into a food processor. Pulse for about 10 seconds, then continue pulsing until oats are mostly broken down but retain a coarse texture.
03 -
Add melted vegan butter, maple syrup (or agave), and vanilla extract to the processed oat mixture. Pulse until well incorporated, forming a moist mixture that clumps easily.
04 -
Transfer the oat mixture into a 23 cm (9-inch) pie plate. Press evenly across the bottom and up the sides, starting from the center and working outward, using the flat bottom of a glass or measuring cup to compact firmly. Use hands to ensure the sides are secure.
05 -
Bake in the preheated oven for 16 to 18 minutes, until the crust is set and lightly golden. The crust may puff towards the end; gently press it down with a measuring cup or large spoon immediately after removing from the oven.
06 -
Allow the crust to cool completely at room temperature, then chill for at least one hour before adding a filling.
# Extra Suggestions:
01 -
For a firmer crust, ensure the mixture is pressed tightly against the sides and bottom of the dish.
02 -
Using certified gluten-free oats is essential to maintain gluten-free status.