Simple Oatmeal Crust (Print Version)
# Ingredients:
01 -
2 cups of rolled oats (use gluten-free certified if needed)
02 -
3 tbsp of sugar
03 -
A sprinkle (½ tsp) of cinnamon
04 -
Pinch of fine sea salt (skip this if salted butter is being used)
05 -
6 tbsp of melted vegan butter
06 -
1 tbsp of agave syrup or maple syrup
07 -
A small dash (½ tsp) of vanilla extract
# Instructions:
01 -
Set your oven to 350°F (177°C) and let it warm up.
02 -
Mix the oats, cinnamon, sugar, and salt (if using) in a large food processor. Let the processor run for about 10 seconds, then pulse until the oats break down but still stay a bit rough.
03 -
Pour in the melted butter, maple or agave syrup, and vanilla. Blend everything again until you get a sticky, clumpy mixture that holds together easily.
04 -
Drop the mixture into a 9-inch pie dish made of glass or ceramic. Spread it evenly, starting from the middle and pressing towards the edges. Pack it tightly on the sides and bottom using the flat base of a glass or cup.
05 -
Place it in the oven and bake for 16 to 18 minutes, keeping an eye out for when it sets and turns lightly golden. Sometimes it might puff up towards the end—just press it back down with a cup or spoon once it’s out of the oven.
06 -
Wait for it to cool down fully before adding whatever no-bake filling you love. Check notes for filling options.
# Notes:
01 -
This is ideal for no-bake options like key lime, chocolate, banana cream, or vegan cheesecake. Keep away from fillings with long baking times since the crust cooks fast.
02 -
For a version without fat, swap the vegan butter with applesauce. Bake for 20 minutes instead for a softer but still sturdy crust.
03 -
Make sure the crust is fully cool before adding fillings. Store in the fridge (unfilled) for up to three days.