Oatmeal Nut Crust Food

OATMEAL PIE CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
• Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.

NUT CRUST

Steps:

• Chop walnuts or pecans (I did mine in the blender).
• Melt butter and mix with the nuts in a pie plate.
• Add sugar and salt and pat into bottom of pie pan.
• Oila! Cooking is done, and you're ready to fill your crust.

PECAN OATMEAL CRUST

Steps:

• 1. Toast oats in a shallow pan or electric fry pan at 350^ for 10 minutes. Combine with remaining ingredients; toss until evenly coated.
• 2. Press into sides and bottom of buttered 9-inch pie plate.Chill until firm. Great for cream pies or my Strawberry cream cheese pie.

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.

OATMEAL - NUT CRUST!

Steps:

• Preheat oven to 350°F.
• Spread oats in a large shallow pan and bake for 10 minutes to toast.
• Toss with sugar, nuts and melted butter.
• Press over bottom and up sides of 9-inch pie pan. Refrigerate while preparing your filling. Bake like any pie with a "regular" crust would require.

OATMEAL PIE CRUST

Steps:

• Combine flour, rolled oats and salt in mixing bowl.
• Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.
• Add ice water slowly until mixture begins to form a ball.
• Pat into 9 inch pie plate. Bake according to filling recipe.
• For baked pastry shell: Prick pastry with fork in several places. Bake at 400F 10 min until light golden brown.

OAT-NUT PIE CRUST

Steps:

• 1. Preheat the oven to 350°F.
• 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. Grind the oats in a blender or food processor until they become a coarse meal. Empty into a large mixing bowl.
• 4. Grind the almonds and walnuts or pecans into a coarse meal and add to the oats, along with the flour and salt.
• 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. 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. Set aside to cool. Then add pie filling and bake for additional 30 to 35 minutes.

DATE BAR RECIPE

Steps:

• Place the dates and water in a medium saucepan and bring to a boil over medium heat. Once the water starts to boil, reduce the heat and bring to a simmer, stirring occasionally until the water has thickened and the liquid is absorbed, about 20 minutes.
• Preheat the oven to 350 degrees F. Line a 13 x 9 inch baking dish with parchment paper and lightly grease. Set aside.
• In the bowl of a food processor, pulse together the flour, brown sugar, cinnamon, salt and baking soda until combined. Add the butter and continue to process until the mixture resembles coarse sand. Add in the oats and water and pulse until combined.
• Press half of the oat mixture onto the bottom of the prepared baking dish with a spatula or your hands. Bake for 10 minutes or until lightly browned.
• Spread the date mixture over the partially baked crust and then sprinkle the remainder oat mixture over the dates. Lightly press down. Bake for 30-35 minutes or until the tops of the crust is a light golden brown. Let cool completely and then slice into bars or squares. Enjoy!

OATMEAL NUT PIE CRUST

Steps:

• Preheat oven to 350F.
• Toast oatmeal in a shallow pan for 10 minutes to brown, watch carefully.
• Remove from oven and in small mixing bowl combine oatmeal with remaining ingredients.
• Press into 9-inch pie plate.
• Fill with desired filling and bake or bake crust empty for later use.

NO-ROLL PIE CRUST (GLUTEN-FREE, NUT-FREE)

Steps:

• Mix the flour, sugar, and salt together in a large bowl.
• Stir in the olive oil until the 'batter' is crumbly.
• Add in the cold water as needed until the dough is moistened, but not sticky.
• Press the dough into a pie plate, pressing it up the sides as desired.
• Add your filling and bake according to pie directions.
• To pre-bake the crust, preheat the oven to 375 degrees and bake for 10-12 minutes.

OATMEAL PIE CRUST

Steps:

• 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.
• 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.
• 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.
• 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.

PEACH PIE WITH OATMEAL-PECAN CRUST

Steps:

• For Crust: in food processor, combine the flour, oatmeal, pecans and sugar. with the motor running, add the egg yolk, vanilla,and butter through the feed tube and process until a dough forms on top of the blades.Cut the dough in half. On a well floured board, roll the dough out into two 10 inch circles. set aside.(the dough can be prepared ahead of time. roll into ball and wrap with plastic wrap and refrigerate for up to 4 days or freeze up to 6 months.
• Filling: Preheat oven to 425*, place peaches in a bowl. Add the sugar, bourbon, cornstarch, cinnamon and ginger. mix well.Place one circle of dough in a 9 in. pie plate, and top with filling. Dot with butter. lay the top crust over the filling and crimp the edges. Bake for 15 minutes. LOWER, the heat to 350* and bake 25 to 30 minutes longer or until golden brown. Let cool for about 15 minutes. Serve warm with vanilla ice cream

OATMEAL PECAN BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar and baking soda. Cut in butter until mixture resembles coarse crumbs. Set aside 2 cups for topping. Press remaining crumb mixture into a greased 15x10x1-in. baking pan. Bake at 350° for 8-10 minutes or until set., In a microwave-safe bowl, heat frosting for 30-45 seconds or until softened; stir well. Spread over crust. Sprinkle with chocolate chips and pecans. Top with reserved crumb mixture. , Bake for 14-18 minutes or until frosting is bubbly and top is golden brown. Cool completely on a wire rack; cut into squares.