No-Bake Oatmeal Tart Crust (Plain & Cocoa)
Made with ripe banana and a touch of coconut oil, this simple, rustic oatmeal crust comes together easily — just mix and chill.You can choose between two variations: a lighter plain version or a richer cocoa version.Vegan and gluten-free friendly.
Equipment
- Noda Horo Square S (10.6×10×5.4cm)
- parchment paper
- food processor (for grinding)
- Mixing bowl
- fork
Ingredients
Cocoa Crust
- 30 g instant oats for grinding
- 10 g instant oats whole
- 22 g banana ripe
- 2 teaspoon coconut oil melted, adjust to taste
- 1 teaspoon cocoa powder
- ¼ teaspoon cinnamon optional
- a pinch of salt
Plain Crust (for vegan strawberry custard tart)
- 30 g instant oats for grinding
- 22 g banana ripe
- 2 teaspoon coconut oil melted
- ¼ teaspoon cinnamon optional
Instructions
Cocoa Crust
- 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 instant oats, 10 g instant oats, 22 g banana, 2 teaspoon coconut oil, 1 teaspoon cocoa powder, ¼ teaspoon cinnamon, a 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.
If the dough doesn’t hold together easily, add a little more coconut oil or banana, a bit at a time. Banana will add volume and create a soft, slightly dense texture.
Plain Crust
- Grind: Pulse all of the oatmeal (30 g) in a food processor or mill until finely ground.30 g instant oats
- 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.22 g banana, 2 teaspoon coconut oil, ¼ teaspoon cinnamon
- 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 that holds together well.
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.”