Oatmeal Pie Crust

Tired of the traditional pie crust? This healthy Oatmeal Pie Crust recipe is easy to make and creates the perfect foundation for your favorite vegan pies. Make it gluten-free or regular, either way, it’s a perfect crispy, flavorful crust!

A chocolate pie with an oatmeal pie crust has several raspberries on top.

I love a good pie. I mean, who doesn’t! If I met someone who said they didn’t like pie, I would smile and say something nice, but I’d definitely have my doubts about them.

My good friend Marty, she used to tell me that when it comes to people, they have to prove that they’re trustworthy. And someone who doesn’t like pie? I feel a little skeptical about them!

OK. So now that we have that ground rule on the table, let’s talk about this tasty oatmeal pie crust. Because even though I love to eat pie, and I love my vegan pie crust, sometimes it’s nice to have a crust that’s a little different. You can make a vegan graham cracker crust, but that requires having some graham crackers on hand.

I may not always have graham crackers on hand, but I do always have oatmeal. Always. It’s a must in our house!

That’s just one thing I love about this simple oatmeal crust recipe.

A slice of chocolate pie has raspberries on top. The rest of the pie is behind it.

How to Make Oatmeal Pie Crust

You’ll need only a few ingredients and a few steps to make this crispy crust. Let’s begin with a discussion of the ingredients.

For the full recipe including ingredient amounts, scroll to the recipe card below:

  • Rolled oats — otherwise known as old fashioned oats. You can also use instant oats, because as a reader points out, instant oats are simply rolled oats cut into a more fine consistency.
  • Flour — I recommend all-purpose flour, but for a gluten-free oatmeal pie crust, simply substitute a good 1:1 gluten-free flour. I have tested this and it works great.
  • Ground cinnamon — we’ll use just a pinch of cinnamon to add some flavor!
  • Coconut sugar — I love adding coconut sugar because I think it’s a bit healthier and has some great caramel flavor to it. If you don’t have any handy, feel free to substitute granulated sugar.
  • Salt — Just a smidge of salt enhances the complexities of flavor.
  • Vegan butter — I used Earth Balance and cut the cold butter into little cubes to add to the food processor. This marbleizes the fat throughout the dough, creating a more crispy crust.
  • Water — Yep, water. That’s it, nice and simple. I like to add just enough to make the dough workable.
A pie crust is on a plate facing away, exposing the back of the crust. There's another slice of pie behind it. Both have raspberries on top.

Steps to Make This Oat Pie Crust

There’s only a few steps to make this easy oat crust, so let’s get to ’em:

Step One: Place ingredients in a food processor

I used a food processor, but a blender works too. Place the oats, flour, cinnamon, sugar, and salt together in a food processor or blender and pulse until the oats resemble a course flour consistency.

You just made oat flour. Impressive! This creates the foundation for our oat flour pie crust.

Oats and other ingredients are in the bottom of a food processor bowl.

Step Two: Add Vegan Butter

Next, cut the cold vegan butter into cubes and add that in the food processor with the course oat flour mixture. Pulse in short bursts until the vegan butter is broken into bits and distributed throughout the dough.

Vegan butter cubes have been added to an oat flour mixture in a food processor.

Add the water, one tablespoon at a time, and pulse until the dough is moist. You should be able to pinch it between your fingers and it holds it shape. If not, add another tablespoon of cold water and pulse again. I find a minimum of 2 tablespoons works best.

Step Three: Press Into Pie Pan and Bake

Press the dough into a prepared pie pan, pressing it up against the sides of the pan. I tried crimping the edges, but it always caused the finished pie crust to crumble. So, I don’t recommend it. Just use your fingers to create a nice, level edge to the edges.

Hands are pressing an oatmeal mixture into a pie pan.

Place the pie pan in the fridge for about 10 – 15 minutes, to allow the crust to chill.

After the pie has chilled. Preheat the oven to 375°F and then bake the crust for 10 – 15 minutes, until the edges are golden brown. Remove from the oven and cool completey.

Then fill with your favorite pie filling. For these photos I used the chocolate pie filling from my vegan chocolate pie. It’s so good!

Other Filling Ideas

It’s good to have some pie crust alternatives. Of course, the next step is the filling. What other vegan pie fillings can you add to this tasty little crust? Here’s some of my favorites:

  • This vegan banana cream pie is delicious
  • Everyone loves my vegan key lime pie
  • If you don’t have tofu for the chocolate pie filing above, simply combine the chocolate chips with a can of full-fat coconut milk. Melt this in the microwave for a minute and then stir until it’s all combined. Pour that into your baked and cooled crust. It works!
  • This vegan lemon pie filling would work too
  • You can even use this oatmeal crust for cheesecake, such as this vegan cheesecake recipe
  • Or how about making a vegan pumpkin pie with a different crust!
A fork holds a bite of chocolate pie sitting on a plate in front of the rest of the slice.. The slice is topped with fresh raspberries.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Looking down on a full chocolate pie sitting in an oatmeal pie crust.

Oatmeal Pie Crust

Looking for an alternative for the traditiona pie crust? This oatmeal pie crust is flavorful and healthy and a perfect base for your favorite pie fillings.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Oatmeal Pie Crust, Vegan Pie Crust
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 1 crust
Calories: 1180kcal
Author: Marly

Ingredients

  • cup rolled oats (see note on using instant oats)
  • cup all-purpose flour (or use gluten-free baking flour)
  • ½ teaspoon ground cinnamon
  • 3 tablespoons coconut sugar
  • ¼ teaspoon salt
  • 5 tablespoons vegan butter , cold
  • 3 tablespoons cold water

Instructions

  • Generously grease the bottom and sides of a 9-inch pie pan with vegan butter or coconut oil. Preheat oven to 375°F.
  • Place oats, flour, cinnamon, sugar, and salt together in a food processor or blender. Pulse until the oats resemble a course flour consistency.
  • Cut the cold vegan butter into cubes and add that to the food processor with the course oat flour mixture. Pulse in short bursts until the fat is distributed throughout.
  • Add the water, one tablespoon at a time, and pulse until the dough is moist. You should be able to pinch it between your fingers and it holds its shape. If not, add another tablespoon of cold water and pulse again. I find 3 tablespoons works best.
  • Press the dough into a pie pan, pressing it up against the sides of the pan. Place the pie pan in the fridge for about 10 – 15 minutes, to allow the crust to chill.
  • After the pie has chilled. Preheat the oven to 375°F. Bake the crust for 10 – 15 minutes, until the edges are golden brown. Remove from the oven and cool completey. Then fill with your favorite pie filling.

Recommended Equipment

Notes

The nutritional estimate is for an entire pie crust that will be divided into 8 – 10 slices. 
One of my favorite vegan chocolate pie fillings is combining 2 cups of vegan chocolate chips with 1 can full-fat coconut milk. Melt these two together in a microwave for about 1 minute, then stir until combined. Pour this chocolate mixture into the baked and cooled pie crust. Then refrigerate for at least 3 – 4 hours.
A reader left this comment about the oats: You can use quick oats for this recipe. How do I know? To make quick oats, instant oats and oat flour you take old fashioned oats and blend them finer and finer. Since this recipe calls for the oats to be chopped up in a food processor until it reaches a coarse flour, you are basically turning your old fashioned oats into something between instant oats and oat flour.
Nutrition Facts
Oatmeal Pie Crust
Amount Per Serving
Calories 1180 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 14g70%
Sodium 1151mg48%
Potassium 484mg14%
Carbohydrates 148g49%
Fiber 14g56%
Sugar 26g29%
Protein 21g42%
Vitamin A 2877IU58%
Calcium 77mg8%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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4 Responses to Oatmeal Pie Crust

  1. My dad found out he was gluten intolerant in his seventies and the switch hasn’t always been easy, but this makes pies so much easier. I will add that you can use quick oats for this recipe. How do I know? To make quick oats, instant oats and oat flour you take old fashioned oats and blend them finer and finer. Since this recipe calls for the oats to be chopped up in a food processor until it reaches a coarse flour, you are basically turning your old fashioned oats into something between instant oats and oat flour.

    • Hi Teresa! So glad you liked this recipe! And love your point about instant oats. I will add that to the recipe notes too. I just have to send a hug to your dad and how much he must have suffered not realizing he was gluten intolerant until his seventies. But I’m glad he’s got it figured out now! Knowing how to eat for your own body is so important!

    • Hi Christine. Great question! I haven’t tried using oat flour with this recipe, but I think it should work, since that’s what we’re doing with the rolled oats!

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