Oatmeal Cookie Crust

Oatmeal Cookie Crust


  • 1 3/4 cup rolled oats
  • 1-2 tbsp coconut oil, liquefied
  • 2 tbsp agave
  • 1/4 cup (chilled) water or non-dairy milk of choice
  • 1/8 tsp salt


First, grind the rolled oats into oat flour in a blender or food processor. Next, add the salt, coconut oil and agave and combine in the blender. Slowly add the  water a little at a time and blend to avoid making the crust too water-y. Once you have a good, dough-like consistency, stop. Scrape the dough out of the blender (or processor) and press it into a pie pan. (Make sure to grease the pan if you’re baking the crust, but I prefer to eat it chilled as is) Use your fingers to flatten the crust against the sides and up along the edges. Refrigerate till filling is ready.

If you have any leftover dough, my favorite thing to do is roll up a little ball and press some raisins into it. Voila! Raw, simple and quick oatmeal raisin cookies. 🙂

Original Post.


2 responses to “Oatmeal Cookie Crust

  1. Pingback: Happy 4th of July & Peach Pickin’ « CleanTeenKelsey

  2. Pingback: Gingerbread Girl « CleanTeenKelsey

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