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Oatmeal Pie Crust

This oatmeal pie crust is easy to make and a great sub for graham cracker crust. Only 5 basic ingredients. Just press in and bake! Ideal for no-bake fillings like chocolate, banana cream, key lime, etc. Gluten-free, vegan, and nut-free.Recipe adapted from MamaGourmand.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
30 mins
Servings: 8 servings
Calories: 192 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups old fashioned rolled oats certified GF if needed; tap Metric above for weight
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine sea salt, optional omit if using salted butter
  • 6 tablespoons vegan butter, melted see Notes for fat-free option
  • 1 tablespoon maple syrup or agave
  • ½ teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat oven to 350°F (177°C).
  2. In the bowl of a large food processor, combine the oats, sugar, cinnamon, and salt, if using. Process for about 10 seconds, then pulse until the oats are mostly broken down but still coarse.
  3. Add the melted butter, syrup, and vanilla. Process again until everything is well combined. The mixture should be moist and easily clump together.
  4. Spoon the oat mixture into a 9-inch glass or ceramic pie plate, evenly distributing it around the dish. Starting in the center and working out toward the sides, firmly press the mixture into the bottom and sides. I like to use the flat bottom of a glass or measuring cup. Use your hands to make sure the sides are pressed in firmly.
  5. Bake for 16 to 18 minutes or until set and lightly golden. During the last few minutes in the oven, the crust may puff up slightly. After removing from the oven, use the measuring cup (or a large spoon) to gently press it down.
  6. Cool completely, then add your favorite no-bake filling. See Notes for tips.

Notes

  • Don’t sub dairy butter: Note that vegan butter has a higher water content than regular butter, in addition to other differences in the fats. I don't use dairy and have only tested the recipe with vegan butter. According to comments left by others, a straight swap with dairy butter does NOT work in this recipe and creates a crust that is too hard. 
  • Fat-free/oil-free option: If you follow a low-fat diet, you'll be glad to know this crust works beautifully with applesauce instead of vegan butter. Note that the texture ends up softer/chewier, but it holds together perfectly and tastes great! To do it, use ½ cup applesauce, omit the maple syrup, and increase bake time to 20 minutes.
  • Don't have a food processor? Pulse the oats in a blender, then combine with the other ingredients in a large bowl. Be careful not to blend the oats too long (we don't want fine oat flour). It's best when there's variety in the texture.
  • Can I use it for baked pies? This isn't the best crust for baked pies, especially ones with longer bake times like pumpkin, because this crust bakes up more quickly. A pie shield may help, but this vegan gluten-free pie crust is a better option.
  • vegan gluten-free pie crust
  • Use this crust with no-bake fillings like chocolate, key lime, vegan cheesecake, banana cream, etc. It's a great sub for graham cracker crusts.
  • chocolate
  • key lime
  • vegan cheesecake
  • Storing/Make Ahead: Cool completely then cover with plastic wrap and refrigerate for up to 3 days before filling. It also holds up well for a couple of days once filled. Keep in mind, any type of filling that contain a lot of moisture will affect the texture.

Nutrition Information

Calories 192kcal (10%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 10g (15%) Cholesterol 0mg (0%) Sodium 80mg (3%) Fiber 3g (12%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 192

% Daily Value*

Calories 192kcal 10%
Carbohydrates 23g 8%
Protein 3g 6%
Fat 10g 15%
Cholesterol 0mg 0%
Sodium 80mg 3%
Fiber 3g 12%

* Percent Daily Values are based on a 2,000 calorie diet.