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 have my doubts 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 bit 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. That’s just one more 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.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Rolled oats — otherwise known as old-fashioned oats. You can also use instant oats because instant oats are rolled oats cut into a more fine consistency.
  • Flour — I recommend all-purpose flour, but for a gluten-free oatmeal pie crust, 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.

We’ll grind up the oats in a food processor to make oatmeal flour. This creates the foundation for our oat flour pie crust.

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

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.

Reader Reviews

Thanks, great recipe. I used it for a frozen yogurt pie and it was delicious. It’s my new favorite!

D. West

Other Filling Ideas

It’s good to have some pie crust alternatives. Of course, the next step is the filling. I love adding my egg-free pecan pie filling with this oat crust. What other vegan pie fillings can you add to this tasty little crust? Here are some of my favorites:

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

Oat Flour Pie Crust

Looking for an alternative for the traditiona pie crust? This oat flour pie crust is flavorful and healthy and a perfect base for your favorite pie fillings.
5 from 3 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting Time: 10 minutes
Total Time: 1 hour
Servings: 1 crust
Calories: 1180kcal


  • 1 ½ 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


  • 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.
    Oats and other ingredients are in the bottom of a food processor bowl.
  • 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.
    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 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.
    Hands are pressing an oatmeal mixture into a pie pan.
  • 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.
    An oatmeal pie crust fresh from the oven sits on a white table.

Recommended Equipment

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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.
Calories: 1180kcal | Carbohydrates: 148g | Protein: 21g | Fat: 57g | Saturated Fat: 14g | Sodium: 1151mg | Potassium: 484mg | Fiber: 14g | Sugar: 26g | Vitamin A: 2877IU | Calcium: 77mg | Iron: 7mg

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.

10 Responses to Oatmeal Pie Crust

  1. Avatar thumbnail image for MarlyApril Reply

    I can’t wait to make this. I’m wondering if it will hold up to being cooked twice? The one I want to make calls for cooking the filling about 35 minutes. Also assuming regular butter is okay to use? Thank you!

    • Avatar thumbnail image for MarlyMarly

      I used this pie crust to make my pumpkin pie and it stood up well to being baked twice. I believe I put a crust guard on it for the last 20 minutes or so.

  2. Avatar thumbnail image for MarlyKira Reply

    This recipe looks perfect for what I’m looking for. Do you think refrigerated coconut oil would work in place of the vegan butter?

    • Avatar thumbnail image for MarlyMarly

      Hi Kira. I have used coconut oil as a substitute for vegan butter with this pie crust and it worked just great!

  3. Avatar thumbnail image for MarlyD. West Reply

    5 stars
    Thanks great recipe. I used it for a frozen yogurt pie and it was delicious. It’s my new favorite!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad to see you liked this pie crust! It’s one of my favorites, too. I love how simple it is to make…and flavorful!

  4. Avatar thumbnail image for MarlyChristine Reply

    Could you just use oat flour for this recipe or would it be too fine? It looks so tasty!

    • Avatar thumbnail image for MarlyMarly

      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!

  5. Avatar thumbnail image for MarlyTeresa Ellis Reply

    5 stars
    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.

    • Avatar thumbnail image for MarlyMarly

      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!

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