1. How to make oats crust without butter?

For an oatmeal pie crust no-butter version, or if you are following a low-fat diet, you can substitute the butter with applesauce! Use ½ cup of applesauce and omit the maple syrup. Bake it for a little longer (about 20 minutes). The texture will be softer and chewier, but it holds together beautifully.

2. Can I use oat flour for pie crust?

Technically yes, but this specific recipe relies on the coarse texture of rolled oats to create a crust that mimics a graham cracker crust. Using fine oat flour would result in a different, likely denser texture that might require liquid adjustments. It is best to stick to processing whole oats for this specific oatmeal pie crust recipe.

3. What is the best substitute for pie crust?

If you want something gluten-free and easier than traditional pastry, an oatmeal crust for cheesecake or cream pies is the best substitute. It offers more flavor and nutrition than a standard pastry crust and is much faster to prepare since there is no chilling or rolling required.

Gluten Free Oatmeal Pie Crust: Ultimate Happy Hack

Name: Gluten Free Oatmeal Pie Crust
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 2 cups old fashioned rolled oats (certified GF if needed); 3 tablespoons sugar; ½ teaspoon cinnamon; ¼ teaspoon fine sea salt (optional, omit if using salted butter); 6 tablespoons vegan butter, melted (or ½ cup applesauce for oil-free); 1 tablespoon maple syrup or agave; ½ teaspoon vanilla extract

Description

The perfect Gluten-Free Oatmeal Pie Crust! This easy, vegan recipe tastes like a soft oatmeal cookie and is the ideal base for all your favorite no-bake fillings. It’s a healthy, wholesome alternative to graham cracker crusts.

Ingredients

Scale

2 cups old fashioned rolled oats (certified GF if needed)

3 tablespoons sugar

½ teaspoon cinnamon

¼ teaspoon fine sea salt (optional, omit if using salted butter)

6 tablespoons vegan butter, melted (or ½ cup applesauce for oil-free)

1 tablespoon maple syrup or agave

½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (177°C).

2. In a large food processor, combine oats, sugar, cinnamon, and salt. Process for 10 seconds, then pulse until oats are coarse (not fine flour).

3. Add melted butter, maple syrup, and vanilla. Process until moist and clumpy.

4. Pour mixture into a 9-inch pie plate. Using the flat bottom of a glass, firmly press the mixture into the bottom and up the sides.

5. Bake for 16-18 minutes until set and lightly golden. If puffed, gently press down with a spoon immediately after removing from oven.

6. Cool completely before filling with your favorite no-bake filling.

Notes

Butter Note: Do not swap vegan butter for dairy butter 1:1, as dairy butter may result in a rock-hard crust. Stick to vegan butter or the applesauce option.

Fat-Free Option: Substitute butter with ½ cup applesauce and omit maple syrup. Bake for 20 minutes. The texture will be softer/chewier.

Best Use: This crust is best for no-bake pies (chocolate, key lime, cheesecake) and not recommended for baked pies like pumpkin.

Make Ahead: The baked crust can be refrigerated for up to 3 days before filling.

Prep Time: 5 minutes
Cook Time: 18 minutes
Category: Dessert, Base
Method: Baking, Food Processor
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th)
Calories: 192
Sugar: 6g
Sodium: 80mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg