Oatmeal Cookie Crust Food

OAT CRUMBLE CRUST RECIPE

Steps:

• Preheat the oven to 350° F. Combine rolled oats, salt, and flour in the bowl of a food processor. Grind the mixture until the oats are broken into small pieces, about 20 seconds. Set aside.
• Cream 8 ounces butter and brown sugar in a stand mixer with a paddle attachment or with an electric beater until light and fluffy, about 4 minutes. Add the dry ingredients and mix on low until blended.
• Spread the mixture in an even layer over a parchment lined sheet tray, stopping 1 inch before the edges. Bake for 10 minutes, rotating halfway through.
• After 10 minutes, remove the pan from the oven. Break up the mixture using a spatula, stirring it up so the golden brown exterior and the lighter interior are mixed. Re-spread the mixture evenly over the sheet tray, and return to the oven for an additional 10 minutes, rotating halfway through, until the top is golden brown.
• Allow the pan to cool. Break up the crust into pieces and place them in the bowl of a food processor and process until homogeneous and mealy. Slowly pour 3 tablespoons of melted butter into the food processor through the top feeder tube as it's running. The mixture will feel slightly damp.
• Pour the mixture into a pie plate and press the crust into shape on the edges and bottom. Chill for 20 minutes before filling.

OAT MILK PUMPKIN PIE WITH OATMEAL COOKIE CRUST

Steps:

• For the crust: Preheat the oven to 350 degrees F. Grease a 9-inch deep dish pie pan with nonstick baking spray. Line a baking sheet with parchment paper.
• Whisk together the flour, baking soda, allspice, cinnamon, salt and nutmeg in a small bowl.
• Combine the vegan butter, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla extract. Mix on medium speed until combined.
• With the mixer running on low, add the dry ingredients until combined; do not overmix. Fold in the oats, pecans and raisins with a rubber spatula. Chill the dough in the fridge for at least 1 hour.
• Scoop twelve 1 tablespoon-size balls onto the baking sheet. Press the remaining dough into the bottom of the prepared pie pan.
• Bake the cookies until golden brown, 10 to 12 minutes. Bake the pie crust until golden brown and the center is cooked through, 18 to 20 minutes. Remove from the oven and cool completely.
• For the filling: Reduce the oven temperature to 325 degrees F. Combine the eggs, pumpkin puree, oat milk, brown sugar, ginger, salt and vanilla extract in a medium bowl. Place the cooled pie crust on a rimmed baking sheet and pour in the pumpkin filling. Bake until the filling is set, about 1 hour 20 minutes. Transfer to a cooling rack.
• Dollop the vegan whipped cream around the edges of the pie and arrange the cookies in ring around the outer perimeter. Serve immediately.

OATMEAL COOKIE APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.
• Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.
• Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.

APPLE PIE WITH OATMEAL COOKIE CRUST

Steps:

• Cookie crust.
• combine all ingredients in a bowl and mix until thoroughly blended. Press firmly into the bottom and sides for a 9 inch pie pan, saving a handful for the top of pie.
• Filling.
• In a small bowl combine flour, spices, and brown sugar. Place apple slices in a large bowl. sprinkle flour mixture over the apples; toss until well mixed.
• Transfer filling to unbaked pie crust, sprinkle the reserved crust mix over the top and pat into place. Bake in center of oven tor about 50 minutess or until apples are soft and crust is golden.

OATMEAL COOKIE CRUST

Steps:

• Toast the nuts and seeds in a 350°F oven. The sunflower seeds will toast in about 3 -5 minutes and the almonds in about 8 to 10 minutes.
• In a food processor or blender, grind the almonds or pecans until finely minced.
• Melt butter and honey together; add vanilla extract.
• Combine all ingredients and mix well.
• Press firmly and evenly into bottom and sides of a 9 or 10 inch pie pan.
• Bake 10 to 12 minutes until barely golden brown.