Oat-Nut Pie Crust

By Katzen on October 09, 2011

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    1. 1/2 cup almonds, whole
    2. 1/2 cup walnuts or 1/2 cup pecans, whole
    3. 1 cup rolled oats
    4. 1/2 cup unbleached flour
    5. 1 pinch sea salt
    6. 3 tablespoons canola oil or 3 tablespoons butter, melted
    7. 3 tablespoons maple syrup
    8. 1 tablespoon water
    9. 1 tablespoon vanilla extract


  1. 1. Preheat the oven to 350°F.
  2. 2. Bake the almonds and walnuts or pecans on separate baking sheets until they are fragrant and toasted: about 8 minutes for pecans or walnuts, 10 minutes for almonds. Remove from the oven and set aside to cool. Raise the oven temperature to 375°F.
  3. 3. Grind the oats in a blender or food processor until they become a coarse meal. Empty into a large mixing bowl.
  4. 4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
  5. 5. In a small bowl, whip together the oil or butter, maple syrup, vanilla and water. Add to the oat-nut mixture and mix well. Allow the mixture to sit for 10 minutes in the refrigerator.
  6. 6. With cold, wet hands, press the crust mixture into a well- oiled tart or pie pan. Bake for 8 to 10 minutes or until barely golden brown.
  7. 7. Set aside to cool. Then add pie filling and bake for additional 30 to 35 minutes.