
A wholesome, crunchy crust made with oats and honey—a deliciously unique base for all your favorite pies. Offers nutty texture and a hint of sweetness, perfect for both sweet and savory fillings.
Why You’ll Love This Recipe
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Made with wholesome oats and minimal added sugar
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Crunchy, hearty texture that adds depth to desserts
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No rolling or blind-baking needed—pressed right into the pan
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Works with sweet pies like pumpkin or fruit, and even savory quiches
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1½ cups rolled oats
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½ cup all-purpose flour (or gluten-free flour)
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¼ teaspoon salt
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⅓ cup melted butter or coconut oil
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3 tablespoons honey or maple syrup
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1 teaspoon vanilla extract
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Optional: ½ teaspoon cinnamon or nutmeg for warmth
Directions
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Preheat oven to 350 °F and lightly grease a 9-inch pie pan.
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Toast oats (optional): Spread oats on a baking sheet and toast for 5 minutes, stirring halfway, until lightly golden.
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Mix dry ingredients: In a bowl, combine oats, flour, salt, and optional spices.
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Add wet ingredients: Stir in melted butter, honey (or maple syrup), and vanilla until mixture is evenly moistened.
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Press crust: Transfer mixture to pie pan and press firmly into bottom and up the sides to form an even crust.
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Bake crust: Bake for 12–15 minutes until golden around the edges and set.
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Cool: Let crust cool completely before filling with your desired pie filling.
Servings and timing
Makes: 1 (9-inch) crust
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: ~25 minutes
Variations
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Gluten-free: Use certified gluten-free oats and flour
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Nutty version: Stir in ⅓ cup finely chopped nuts like pecans or almonds
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Spiced crust: Add ½ teaspoon cinnamon and ¼ teaspoon ginger for warm flavor
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Cheesy savory crust: Omit honey; add ¼ cup grated Parmesan and a pinch of garlic powder—ideal for quiches
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Vegan option: Use coconut oil and maple syrup instead of butter and honey
Storage/Reheating
Store unused crust in an airtight container at room temperature for up to 3 days.
If you’re prebaking for later use, wrap tightly and refrigerate for up to 2 days.
Before adding well-chilled fillings, warm crust in a 300 °F oven for 5 minutes to refresh its crunch.
FAQs
Can I use quick oats instead of rolled?
You can—but the crust will be softer. Rolled oats give better texture and structure.
Do I need to pre-bake the crust?
Yes—baking gives it structure and crispness before adding wet fillings.
Is this crust healthy?
Yes—it incorporates oats, minimal refined flour, and can be sweetened naturally.
Can I double the recipe?
Yes—double and press into two pans or make a deeper crust by adding a couple more tablespoons of oats and butter.
Can I use this crust for savory pies?
Absolutely—omit sweetener, add cheese or herbs, and use for quiches or savory tarts.
Can I freeze the crust?
Yes—bake and cool, then wrap and freeze for up to 2 months. Thaw before filling.
How thick should I press it?
Aim for about ¼-inch thickness on the bottom and slightly taller at the sides for support.
Can I add sweeteners?
Yes—adjust honey or syrup to taste, and add spices like cinnamon or cardamom for flavor.
Will it get soggy with fruit fillings?
Not if baked and cooled properly—chill fillings first and always prebake crust for best results.
What pan works best?
A standard 9-inch metal or glass pie pan works well. Springform pans can be used but handle with care.
Conclusion
This Oatmeal Pie Crust is a versatile, wholesome, and flavorful base for both sweet and savory pies. Its nutty texture, subtle sweetness, and easy prep make it a go-to alternative to traditional crusts. Perfect for mindfully delicious baking every time!
Print
Oatmeal Pie Crust
- Total Time: 25 minutes
- Yield: 1 (9-inch) crust
- Diet: Vegetarian
Description
A wholesome, crunchy crust made with oats and honey—a deliciously unique base for all your favorite pies. Offers nutty texture and a hint of sweetness, perfect for both sweet and savory fillings.
Ingredients
1½ cups rolled oats
½ cup all-purpose flour (or gluten-free flour)
¼ teaspoon salt
⅓ cup melted butter or coconut oil
3 tablespoons honey or maple syrup
1 teaspoon vanilla extract
Optional: ½ teaspoon cinnamon or nutmeg
Instructions
- Preheat oven to 350°F and lightly grease a 9-inch pie pan.
- (Optional) Toast oats by spreading them on a baking sheet and baking for 5 minutes, stirring once, until lightly golden.
- In a bowl, combine oats, flour, salt, and optional cinnamon or nutmeg.
- Stir in melted butter, honey or maple syrup, and vanilla extract until the mixture is well combined and moistened.
- Press the mixture evenly into the bottom and up the sides of the prepared pie pan, aiming for about ¼-inch thickness.
- Bake for 12–15 minutes, until golden and set.
- Cool completely before filling with desired pie filling.
Notes
Use certified gluten-free oats and flour for a gluten-free version.
Add ⅓ cup finely chopped nuts for extra crunch.
Omit honey and add cheese/herbs for a savory crust ideal for quiches.
Use coconut oil and maple syrup for a vegan version.
To prevent sogginess, bake and cool fully before adding chilled fillings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Crust
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 crust)
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg