Healthy Coconut Oatmeal Pie
- Total Time: 1 hour
- Yield: 8 1x
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?
The excerpt says toasting creates a deeper, richer flavor — this is the main technique that distinguishes this pie from a raw-oat version. The instructions warn to 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 used as a low-calorie sweetener — the recipe uses it in both the crust (2 tbsp, or sugar as listed) and the filling (1 cup, divided). The crust explicitly offers sugar as an alternative. For the filling, regular sugar can be used in equal measure; the recipe notes the erythritol is melted on the skillet and caramelized, which sugar does as well.
Can eggs be left out to make this pie vegan?
Yes — the filling ingredient list explicitly offers “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. 
