Healthy Coconut Oatmeal Pie
- Total Time: 1 hour
- Yield: 8
Description
Toasting the oats and the shredded coconut creates a deeper, richer flavor for this healthified dessert.
Ingredients
For crust:
- 1/4 cup (60 ml) chickpea flour or white whole wheat flour
- 2 tbsp (30 ml) erythritol or sugar
- pinch salt
- 1 tbsp (15 ml) unsweetened applesauce
- 1/4 tsp vanilla extract
- 3 tbsp (45 ml) unsweetened almond milk
For filling:
- 3/4 cup (180 ml) rolled oats
- 1 cup (240 ml) shredded unsweetened coconut
- 1 cup (240 ml) erythritol, divided
- 1 large banana, mashed
- 2 eggs or 1 tbsp Ener-g egg replacer mixed with 4 tbsp water
- 1 tbsp (15 ml) vanilla extract
- pinch salt
Instructions
- Preheat oven to 350°F. Grease or spray an 8-inch pie pan with cooking spray and set aside.
- In a medium mixing bowl, combine the chickpea flour or white whole wheat flour, 2 tbsp erythritol or sugar, pinch salt, applesauce, and 1/4 tsp vanilla extract. Add in the almond milk one tbsp at a time until completely incorporated and there are no lumps remaining. No one wants lumpy crust! Spread the mixture into the prepared pie pan and bake in the oven at 350°F for about 12 minutes, or until firm. Set aside.
- Meanwhile, add the oats to a large skillet. Toast the oats over medium heat, stirring often as they burn easily, until golden, about 3-5 minutes. Transfer the oats to a large mixing bowl and set aside. Now add the coconut to a large skillet. Toast the coconut over medium heat, stirring often as it burns even more easily than the oats do, until golden, about 3 minutes. Transfer the coconut to the bowl with the oats.
- Add the erythritol to the skillet, and cook, stirring constantly, over medium heat until the erythritol is completely melted and the mixture is a light golden color, about 3 minutes. Transfer the mixture the mixing bowl with the oats and the coconut. (You’re done with the skillet now!)
- Add the mashed banana, eggs or egg replacer, vanilla and salt to the mixing bowl and stir until completely combined and uniform. You may add 1 tbsp of your milk of choice if the mixture seems too dry. Spread the mixture onto the baked pie crust and smooth out the top with a spoon. Bake in the oven at 350°F for about 45 minutes, or until firm and slightly golden. Let cool a bit before cutting into slices. Devour.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
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Frequently Asked Questions
Why are the oats and coconut toasted before going into the filling?
Toasting creates a deeper, richer flavor — it’s the main technique that makes this pie stand out from a raw-oat version. Stir the oats constantly while toasting (3–5 minutes over medium heat) because they burn easily, and the shredded coconut even more so (about 3 minutes).
What is erythritol, and can I substitute regular sugar?
Erythritol is a sugar alcohol I use as a low-calorie sweetener — it goes into both the crust (2 tbsp, with sugar as an option there too) and the filling (1 cup, divided). For the filling, regular sugar works in equal measure; it melts and caramelizes on the skillet just the same as the erythritol does.
Can eggs be left out to make this pie vegan?
Yes — the filling can use either 2 eggs or 1 tbsp Ener-g egg replacer mixed with 4 tbsp water as equal options. The Ener-g replacer is a commercial starch-based binder that sets in the oven similarly to eggs, keeping the filling firm after the 45-minute bake at 350°F.
