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Berry-Yogurt Pie with Oat-Base

I have been wanting to make pie with an oat crust in a while now, so today I finally did. The pie turned out quiet nicely, which I am very happy with, as I have not really made anything like it before. It is a super fresh and summery pie, therefore great for all spring and summer celebrations. (But then again, we don't need seasons to eat delicious pies, do we..)

So here's what you need:

- Approximately 4 coffee filters, cheese cloth, or nut milk bag (this may sound strange, but you'll see, its genius!)


  • 2 cups of oats

  • 1/2 cup of olive or coconut oil

  • 3 tbsp of water

  • 2 tbsp of agave or maple syrup

  • 2 tbsp of almond meal (optional)

  • 1 egg

  • Pinch of salt

  • Pinch of cinnamon

Yogurt Creme:

  • 700-800 ml of yogurt (if you like lots of yogurt creme, go for 800)

  • 2-3 tbsp of honey (taste after two, then add one more if needed)

  • 1 tbsp of creme (optional)

  • 1/2 tsp of vanilla

  • 1-2 tsp of lemon


  • 1 cup of berries (i used frozen blueberries and raspberries)


  1. Preheat the oven to 175C

  2. Start with the yogurt creme, by mixing all ingredients together until well combined

  3. Now drain the yogurt mixture in a coffee filter, cheese cloth, or nut milk bag to make the yogurt less runny - let sit in the fridge for around an hour

  4. In the meantime mix all base ingredients together (not for too long, you want a bit of texture left) and let sit for a while until the oats have soaked up the liquid ingredients

  5. Then pour into a baking dish and spread out evenly

  6. Put into the fridge

  7. In the meantime heat the frozen berries over low heat - take aside when defrosted

  8. Now take out the baking dish and put into the oven for 25 minutes

  9. Take it out and let cool

  10. Now add the yogurt mixture on top of the base (you want the yogurt mixture to be thick and no longer runny)

  11. Add 2/3 of the berries on top and mix into the yogurt layer

  12. Then add the rest of the berries or use fresh ones