Almond Oat Crust

This Almond Oat Crust recipe works with sweet or savoury fillings. Made from scratch with only a few ingredients, it won’t fall apart and is perfect for baked pies, no bake pies and cheesecakes!

¾ cup rolled oats
¾ cup raw almonds, finely chopped
¼ tsp sea salt
2 Tbsp. raw sugar
4 Tbsp. butter, melted

Preheat the oven to 350°F (175°C) and line a standard loaf pan or 8x8" baking dish with parchment paper. Set aside.

Add oats, almonds, sea salt, and sugar to a high speed blender and mix on high until a fine meal is achieved.

Remove lid and add melted butter, starting with 4 Tbsp. (60 g) and adding more if it's too dry. Pulse/mix on low until a loose dough is formed, scraping down sides as needed. You should be able to squeeze the mixture between two fingers and form a dough instead of it crumbling. If too dry, add a bit more melted coconut oil.

Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed. Let it come up the sides a little, otherwise it can be too thick on the bottom.

Bake for 15 minutes, then increase heat to 375°F (190°C) and bake for 5-10 minutes more, or until the edges are golden brown and there is some browning on the surface.