#oatcrust

A tasty yogurt tart with a healthy oat crust and fresh berries and creamy Greek yogurt on top. It has just the right amount of sweetness and sourness, and the oat crust gives it a satisfying crunch.

Ingredients: 1 cup rolled oats. 1/2 cup almond flour. 1/4 cup melted coconut oil. 2 tablespoons honey. 1 1/2 cups Greek yogurt. 1/4 cup honey or maple syrup. 1 teaspoon vanilla extract. Fresh berries for topping.

Instructions: Preheat oven to 350F 175C. In a food processor, blend rolled oats until finely ground. Add almond flour, melted coconut oil, and honey. Pulse until mixture resembles coarse crumbs. Press mixture into the bottom and up the sides of a tart pan. Bake for 10-12 minutes until golden brown. Let it cool completely. In a mixing bowl, combine Greek yogurt, honey or maple syrup, and vanilla extract. Spread yogurt mixture evenly into the cooled oat crust. Top with fresh berries. Refrigerate for at least 1 hour before serving. Slice and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

This Oat-Crusted Maple Plum Galette is a rustic yet elegant dessert featuring juicy plums flavored with maple syrup and encased in a buttery oat crust. The addition of oats to the crust lends a delightful texture and nutty flavor, perfectly complementing the sweet-tart filling.

Ingredients: 1 cup rolled oats. 1/2 cup all-purpose flour. 1/4 cup brown sugar. 1/4 teaspoon salt. 1/2 cup cold unsalted butter, diced. 2 tablespoons cold water. 4-5 ripe plums, sliced. 2 tablespoons maple syrup. 1 tablespoon cornstarch. 1 tablespoon lemon juice. 1 egg, beaten for egg wash.

Instructions: Before you start cooking, heat the oven to 375F 190C. Pulse the oats, flour, brown sugar, and salt together in a food processor until they are all mixed. Pulse in the cold, diced butter until the mixture looks like coarse crumbs. Slowly add cold water while pulsing until the dough comes together. Place the dough on a lightly floured surface and roll it out into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Cut up some plums and put them in a bowl. Add some maple syrup, cornstarch, and lemon juice. Put some flour on a surface and roll out the chilled dough into a circle that's about 12 inches across. Place the dough on a baking sheet lined with parchment paper. In the middle of the dough, leave about 2 inches of space around the plum slices. Fold the dough's edges over the plums, making pleats if you need to. Use the egg wash to cover the edges of the dough. Put it in the oven for 35 to 40 minutes, or until the crust is golden brown and the plums are soft. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 45 minutes

Cook Time: 35 minutes

Strawberry vanilla jam is squished between a buttery oat crust and a crumble topping to make these tasty bars.

Ingredients: 1 cup all-purpose flour. 1 cup rolled oats. 1/2 cup brown sugar. 1/4 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup unsalted butter, cold and cubed. 1 cup strawberry vanilla jam.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased. Put flour, oats, brown sugar, baking powder, and salt in a bowl and mix them together. Add the butter and mix it in until the mixture looks like big crumbs. Use your hands to press half of the mixture into the pan's bottom. Spread strawberry vanilla jam on top of the crust in a thin layer. Cover the jam layer with the rest of the crumb mixture. It should be baked for 25 to 30 minutes, or until the top is golden brown. Let it cool all the way down before cutting it into bars.

Prep Time: 15 minutes

Cook Time: 25 minutes

This is a delicious vegan and gluten-free tart with bright heirloom tomatoes on top of a crunchy walnut and oat crust. It's full of fresh flavors and healthy goodness.

Ingredients: 1 cup walnuts. 1 cup rolled oats. 1 tablespoon olive oil. Salt and pepper to taste. 1 tablespoon ground flaxseed mixed with 3 tablespoons water. 4-5 large heirloom tomatoes, sliced. 1/4 cup fresh basil leaves. 2 cloves garlic, minced. 2 tablespoons nutritional yeast. 1 tablespoon balsamic vinegar. 1 tablespoon maple syrup. 1 teaspoon dried oregano.

Instructions: Preheat oven to 350F 175C. In a food processor, pulse walnuts and rolled oats until finely ground. Transfer ground mixture to a bowl, add olive oil, salt, pepper, and flaxseed mixture. Mix until well combined. Press the mixture into the bottom of a tart pan to form the crust. Bake for 10 minutes. Arrange sliced tomatoes on top of the baked crust. In a small bowl, mix together basil, garlic, nutritional yeast, balsamic vinegar, maple syrup, and dried oregano. Drizzle this mixture over the tomatoes. Bake for an additional 20-25 minutes, until tomatoes are softened and the crust is golden brown. Allow the tart to cool slightly before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 35 minutes

Indulge in the rich, creamy goodness of this 6-ingredient vegan and gluten-free chocolate pie. With a simple oat-based crust and a decadent chocolate filling, it's a delightful dessert for any occasion.

Ingredients: 1 1/2 cups gluten-free rolled oats. 1/4 cup cocoa powder. 1/2 cup maple syrup. 1/2 cup creamy almond butter. 1/4 cup coconut oil, melted. 1/2 teaspoon vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Pulse the oats in a food processor until they are very small. Vanilla extract, maple syrup, almond butter, cocoa powder, and melted coconut oil should all be put into the food processor. Mix until everything is well mixed. For the crust, press the mix into a pie dish. Set after 10 to 12 minutes in the oven. Allow it to totally cool down. Put your favorite vegan chocolate pudding or mousse on top of the crust after it has cooled. Put it in the fridge for at least two hours before you serve it.

Prep Time: 15 minutes

Cook Time: 10-12

A gluten-free and vegan dessert with a crumbly oat crust and the sweetness of ripe mangoes. If you have to follow a certain diet or just love the taste of mango, these Vegan Mango Bars are a great treat.

Ingredients: 2 cups gluten-free oats. 1/2 cup almond flour. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup coconut sugar. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 1/2 cups mango puree from ripe mangoes. 1/4 cup lemon juice. 2 tablespoons cornstarch. 1/4 cup coconut flakes optional, for topping.

Instructions: Preheat your oven to 350F 175C and line an 8x8-inch 20x20 cm baking pan with parchment paper. In a bowl, combine the gluten-free oats, almond flour, melted coconut oil, maple syrup, coconut sugar, vanilla extract, and salt. Mix until the mixture resembles coarse crumbs. Press two-thirds of the oat mixture into the bottom of the prepared baking pan to create a crust. In a separate bowl, whisk together the mango puree, lemon juice, and cornstarch until smooth. Pour this mango mixture over the oat crust in the pan. Sprinkle the remaining oat mixture on top of the mango layer, and if desired, sprinkle with coconut flakes for added texture. Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the mango filling has set. Remove from the oven and let it cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely. Once cooled, cut into bars and enjoy! These Vegan Mango Bars are a delightful gluten-free treat with the tropical flavor of mangoes. Perfect for dessert or a quick snack!

Prep Time: 15 minutes

Cook Time: 30 minutes

A luscious vegan and gluten-free tart featuring a coconut-infused cream filling atop a crunchy oat and coconut crust, finished with a decadent drizzle of dark chocolate.

Ingredients: 1 cup gluten-free rolled oats. 1/2 cup shredded coconut. 1/4 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1 can 14 oz coconut cream. 1/4 cup coconut sugar. 2 tablespoons cornstarch. 1 teaspoon vanilla extract. 1/2 cup dark chocolate chips. 2 tablespoons coconut oil.

Instructions: Warm the oven up to 175F 350C. Pulse rolled oats, coconut shreds, and almond flour in a food processor until the mixture is very fine. Melt the coconut oil and add the maple syrup. Pulse the food processor until the mixture looks like big crumbs. Fill a tart pan with the dough and press it into the bottom and up the sides. After 10 to 12 minutes, the crust should be lightly golden. Allow to cool. Over medium heat, mix coconut cream, coconut sugar, and cornstarch in a saucepan. Keep stirring the mixture as it cooks for about 5 to 7 minutes, or until it gets thicker. It's time to take it off the heat, add the vanilla extract, and let it cool down a bit. Spread out the coconut cream mixture in the crust that has been left to cool. As you go, melt the dark chocolate chips and coconut oil in 30 second bursts in a bowl that can go in the microwave. Pour melted chocolate over the layer of coconut cream. Put the tart in the fridge for at least two hours, or until it sets. Cut it up and serve it cold.

Prep Time: 20 minutes

Cook Time: 15 minutes