Kirbie's Cravings

Oatmeal Pie

Oatmeal pie is easy to make. The pie filling ingredients are whisked together in one bowl, no mixer needed. The pie has a similar texture to pecan pie but without any nuts. It’s a delicious and comforting pie and a little something different than your traditional pie flavors.
overhead shot of a pie with two slices

If you’re looking for something new to make for your holiday dessert, I recommend trying this easy old fashioned oatmeal pie. I’ve really enjoyed making oatmeal recipes this year so I was definitely intrigued when I came across the idea of oatmeal pie.

What is Oatmeal Pie?

Oatmeal pie is believed to have originated in the South during the Civil War. Oats were used as a substitute for pecans to make pecan pie when pecans were scarce and/or too expensive.

Like pecan pie, oatmeal pie has a gooey sweet filling. The oats are softened during baking but still provide a lot of texture for the filling.

If you like pecan pie and baked oatmeal, you should definitely give this pie a try.
a slice of oatmeal pie

How to Make Oatmeal Pie

  • All the filling ingredients are easily mixed in one bowl with just a hand whisk.
  • To make things easier, I also used store-bought pie crust.
  • It takes about 5 minutes to prepare the filling and then you pour it into your pie crust and it’s ready to bake.
  • When you first remove the pie from the oven, the filling won’t be completely set. Let it cool for a few hours and it will set. Or you can serve it warm but the filling will be extra gooey.

a slice of pie topped with vanilla ice cream

More Unique Pie Recipes

Oatmeal Pie

Servings: 8 slices
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
This easy old fashioned oatmeal pie is so easy to make. The filling is easily prepared in one bowl, no mixer needed. The pie tastes like pecan pie but without the nuts.
4.5 from 4 votes

Ingredients

  • 1 (9-inch) refrigerated pie crust
  • 4 large eggs
  • 1/2 cup granulated white sugar
  • 1/2 cup light brown sugar not packed
  • 2 tbsp all-purpose flour
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 ½ tsp vanilla
  • 1 cup quick oats
  • 1 cup light corn syrup
  • 1/4 cup unsalted butter melted

Instructions

  • Preheat oven to 350°F. Line a 9 inch pie pan with pie crust. Make a design with the edges if desired.
  • In a large bowl, add eggs, white sugar, brown sugar, flour, vanilla, cinnamon, and salt. Whisk until smooth and evenly combined.
  • Stir in oats, syrup and melted butter. Pour filling into pie crust.
  • Bake for 45-50 minutes, or until pie is no longer jiggly. You may want to loosely cover the top of the pie with an aluminum foil tent for the last 10 minutes of baking to prevent the crust from getting too brown. Let pie cool for several hours to allow it to firm up and set before slicing and serving.

Notes

  • Slightly adapted from Food.com
  • You can also make this in a 10-inch pie pan but your pie will be thinner and you will need to reduce baking time.
  • You must use quick oats and not regular rolled oats, otherwise the oats will not cook completely and will make the pie filling dry.

Nutrition

Serving: 1slice, Calories: 454kcal, Carbohydrates: 78g, Protein: 6g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 108mg, Sodium: 228mg, Potassium: 110mg, Fiber: 2g, Sugar: 59g, Vitamin A: 312IU, Calcium: 45mg, Iron: 2mg, Net Carbs: 76g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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25 comments on “Oatmeal Pie”

  1. If I want to half the recipe and bake it in a 6″ pan what would you suggest re a baking time?
    I also am going to go with no crust–just the filling.
    LOL-one does what one must when living alone and trying to manage with what’s on hand.
    Thanks so much for responding!

    • sorry, without testing it I don’t have the answers. The baking time will be less but I don’t know how much less since your filling will still be pretty thick.

  2. I saw this recipe the day after xmas and finally got a chance to make it. It is awesome. So easy to toss together. Hard part is waiting for it to cool. My husband said he would rather have had this one over the pumpkin we had for Xmas diner. While this will be a holiday staple, I’ll certainly be making year round because my husband is an oatmeal super fan. I’m new to your blog and have signed up. Thx for the great recipe.

    • thank you for sharing your experience! I’m glad you and your husband enjoyed the pie! My family loves oatmeal so I plan on making this pie quite a bit, and during the holidays.

  3. Is the pie crust regular or deep dish?

  4. 59g of sugar in one piece?? I need to figure out a way to make it and cut back on that haha. Oatmeal is supposed to be healthy 🙂

  5. Can you use rolled oats if you leave them in water in the refrigerator overnight? Also, I’m on a low sugar diet so I will use swerve. How can I replace the corn syrup sugar overload?
    If you don’t reply by email then I will not see your response. Thank you. 

    • If you soak the oats overnight I think they will be too soft to use for the recipe. You can try replacing corn syrup with a sugar free syrup.

  6. Recipe looks wonderful.
    A question regarding recipe, can pure maple syrup be substitute in place of corn syrup?
    Thank you
    Sue

  7. Would sweetened condensed milk be a good substitute for the corn syrup and half the white sugar?

  8. Being diabetic is there a substitute for the corn syrup. I know it’s needed for consistency but was hoping that there would be something else to use in it’s place
    Thanks

  9. Great recipe, I’m gluten free so I subbed in a GF crust and GF flour. Waaaaaay too much filling for a regular 9″ pie shell, almost double what is necessary. Next time I’ll half the recipe.

    • I’m surprised you found the filling too much. I wonder if it’s the pie plate you are using? If you are using one of the foil pie tins, then I can see it not being big enough to hold the filling because those tins are very shallow. I used a ceramic pie baking pan. Mine had plenty of room to expand as it cooked.

  10. Sue, I don’t use high fructose corn syrup. Not even in my pecan pies. HFCS can be substituted 1:1 with Maple Syrup, Agave Nectar or even Brown Rice Syrup. I used LIGHT Maple in this recipe because it doesn’t have as strong of a maple taste. It turned out wonderful. HAPPY BAKING!

  11. I’ve been an oatmeal lover all my life and can’t wait to try this recipe.  What would happen if I add 1/2 C  chopped pecans?    What adjustments should I make?

    • It should work but you would need to reduce the oats so your pie filling isn’t too dry. I haven’t tried it with pecans so I don’t know the exact adjustments.

  12. I love it ..
    Some how I ended up with filling for 2 pies….
    Tastes like the best oatmeal cookie pie I’ve had…
    Easy to make tastes greay

    • I think how much filling you end up with depends on how deep your pie dish is. Mine is quite deep so this was only enough filling for one. But if you have a shallow pan, then you could possibly make two pies.

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