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Oatmeal Pie Crust Recipe

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★★★★★

4.8 from 59 reviews

This easy and wholesome oatmeal pie crust is a perfect gluten-free and vegan base for your favorite no-bake pies. Made from rolled oats, vegan butter, and natural sweeteners, it offers a slightly crunchy yet tender texture that complements creamy fillings like chocolate, key lime, or vegan cheesecake. Quickly prepared with a food processor and baked for just under 20 minutes, this crust provides a healthy and delicious alternative to traditional graham cracker crusts.

Ingredients

Scale

Pie Crust Ingredients

  • 2 cups old fashioned rolled oats (certified gluten-free if needed)
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine sea salt (optional, omit if using salted butter)
  • 6 tablespoons vegan butter, melted
  • 1 tablespoon maple syrup or agave
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (177°C) to prepare for baking the crust.
  2. Process Dry Ingredients: In a large food processor bowl, combine the oats, sugar, cinnamon, and optional salt. Process for about 10 seconds, then pulse until oats are mostly broken down but still have a coarse texture.
  3. Add Wet Ingredients: Add melted vegan butter, maple syrup (or agave), and vanilla extract to the oat mixture. Process again until the mixture is well combined, moist, and clumps together easily.
  4. Shape Crust: Spoon the oat mixture into a 9-inch glass or ceramic pie plate. Evenly distribute around the dish, pressing firmly into the bottom and sides using the flat bottom of a glass or measuring cup. Use your hands as needed to ensure the crust is packed firmly, especially on the sides.
  5. Bake: Bake for 16 to 18 minutes until the crust is set and lightly golden. It may puff slightly toward the end of baking; once out of the oven, gently press it down again with a measuring cup or large spoon.
  6. Cool and Fill: Allow the crust to cool completely before adding your favorite no-bake pie filling such as chocolate, key lime, vegan cheesecake, or banana cream.

Notes

  • Do not substitute dairy butter, as it creates too hard a crust; vegan butter with higher water content works best.
  • For a fat-free/oil-free version, use ½ cup applesauce instead of vegan butter, omit maple syrup, and increase bake time to 20 minutes. Texture will be softer but still holds together well.
  • If you don’t have a food processor, pulse oats briefly in a blender, then mix ingredients in a bowl—avoid over-blending to maintain texture.
  • This crust is best suited for no-bake pie fillings; it’s not ideal for pies requiring longer baking times, such as pumpkin pies.
  • Store the baked crust covered in plastic wrap in the refrigerator for up to 3 days before filling; it holds well for a couple of days once filled but moisture-heavy fillings may soften texture.

Keywords: oatmeal pie crust, gluten free pie crust, vegan pie crust, no-bake pie crust, healthy dessert crust, easy pie crust

Find it online: https://mixitwitjoe.com/oatmeal-pie-crust-recipe/