No-Bake Oatmeal Tart Crust Recipe — Made with ripe banana and a touch of coconut oil, this easy vegan crust is mixed in minutes and chilled to set into a sturdy, wholesome base.
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🫐 Journal from the Summer Kitchen
I made a no-bake oatmeal tart crust today, planning a blueberry vegan custard tart.
For the tin, I went with a Noda Horo square S-size—easy to cover in the fridge, and just the right size if I want a treat alone or to share quietly with someone special.
Chilling it slowly gives a firm base that holds together,
yet the oatmeal’s tender, crumbly texture stays gentle.
A hint of banana aroma blends softly with the vegan custard.
Next, I think I’ll try this crust with a banana pie — it should turn out delicious.
🧺 Why I love this crust
- Easy no-bake oatmeal tart crust — ready in minutes
- Naturally held together with ripe banana and a touch of coconut oil
- Chilled in the fridge, it keeps its shape while remaining tenderly crumbly
- Subtle cocoa flavor pairs beautifully with vegan custard and fresh fruit
- Perfect for hot days or busy mornings when the oven is not an option
- Vegan and vegetarian-friendly — no animal products
🌱 Ingredients & Tools
▶︎ Ingredients
- Oatmeal (use a gluten-free variety if you want)
- Cocoa powder
- Ripe banana
- Coconut oil (mild-flavored)
- Cinnamon (optional)
- A pinch of salt to enhance sweetness (optional)
For exact amounts, please check the printable recipe card👇
▶︎ Tools
- Noda Horo square S-size tin (10.6 × 10 × 5.4 cm) or any similar container
- Parchment paper
- Scissors
- Fork
- Food processor or mill (for grinding the oatmeal)
- Bowl
🥣 Method
- Grind part of the oatmeal
Use about ¾ of the oatmeal and grind it in a food processor. This helps the crust come together more easily.
- Mix the ingredients
Combine the ground oatmeal, remaining oatmeal, cocoa powder, banana, coconut oil, and cinnamon in a bowl. Mash the banana and mix until the mixture holds together.
- Press into the tin
Line the tin with parchment paper and press the mixture evenly, reaching into the corners. Make sure the thickness is uniform to keep the crust from breaking.
- Chill
Cover and refrigerate for at least 1 hour. The crust will be firm and easy to handle, but still tenderly crumbly.
📘 Kitchen Notes | Tips & Tricks
- Using ground oatmeal helps the crust hold together better.
- Ripe bananas give natural sweetness and make the crust easier to form.
- Chilling for at least 1 hour gives a firm base while keeping the texture tender.
- The crust can get slightly moist once filled with vegan custard, so eating it soon after filling is ideal.
✧ If keeping it longer, a thin layer of melted vegan chocolate or coconut oil on the crust might help. Haven’t tried yet, but planning to.
📚 FAQ
A. Stored in the fridge, it lasts 2–3 days. The crust can get slightly moist over time, so it’s best eaten soon after adding the cream.
A. Ripe banana gives natural sweetness and helps the crust hold together. Applesauce or avocado paste might work too, though I haven’t tested them yet.
A. Grinding makes the crust hold together better and creates a balance of tender and slightly crumbly texture. Without grinding, the crust might be too fragile.
A. Yes, but texture may change slightly. Thaw slowly in the fridge or leave at room temperature for a while before serving.
A. Any cold-safe container works. Adjust chilling time according to size and thickness.
🍨 Indulge your sweet tooth…
🍫 Use leftover cocoa powder…
🍮 Try using a Noda Horo tin…
✏️ Recipe Card｜Printable
No-Bake Oatmeal Tart Crust, Cocoa-Flavored
Equipment
- Noda Horo Square S (10.6×10×5.4cm)
- parchment paper
- food processor (for grinding)
- Mixing bowl
- fork
Ingredients
- 30 g Oatmeal (for grinding)
- 10 g Oatmeal (whole)
- 22 g Ripe banana
- 2 teaspoon Coconut oil (adjust to taste)
- 1 teaspoon Cocoa powder
- ¼ teaspoon Cinnamon (optional)
- a pinch of salt
Instructions
- Grind: Pulse ¾ of the oatmeal (30 g) in a food processor or mill until finely ground.
- Mix: Combine all ingredients in a bowl. Mash the banana with a fork and mix well until the dry bits are gone and the dough comes together.30 g Oatmeal10 g Oatmeal22 g Ripe banana2 teaspoon Coconut oil1 teaspoon Cocoa powder¼ teaspoon Cinnamona pinch of salt
- Press into the tin: Line your tin with parchment paper, then spread the dough evenly. Press it firmly into the corners and smooth the top so it holds together nicely.
- Chill: Cover and refrigerate for at least 1 hour. Chilling creates a firm, stable crust while keeping the oatmeal tender and slightly crumbly.
Notes
- Store in the fridge and enjoy as soon as possible.
- Once filled with vegan custard, the crust can get slightly moist, so it’s best to eat soon after assembling.
- For longer storage, you might coat the crust with gently melted vegan chocolate or a thin layer of coconut oil (to try in the future).
- Using ripe banana adds natural sweetness and helps the dough bind.
- For a gluten-free version, choose oatmeal labeled “gluten-free.”
🥄 Closing Thoughts
The crust is ready, so now it’s time for the vegan custard.
Using kudzu starch gives it a thick, creamy texture—lightly sweet and just a touch of oil, perfect for enjoying freely without guilt.
I spread the custard generously into the crust, filling it fully, and then piled on plenty of blueberries.
A quiet, indulgent tart—like a little gift I made just for myself.
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