Oat pie with coconut cream and currants

About. 12 pieces


3 dl oatmeal (possibly gluten-free)
2 dl almond flour, reduced fat
150 g soft butter

Caramel sauce

1 dl Tagatesse
2 ½ dl coconut cream
2 ½ teaspoons cornstarch
1 tablespoon of water 


2 dl coconut cream
1 tsp vanilla powder 

Set the oven to 225 °C. Serve the pie in the pie tin, it works just as well. 

  1. Fry the oatmeal in a dry, hot frying pan - until they have a nice colour. Let them cool a bit.  
  2. Put oatmeal, almond flour and soft butter in a food processor, and process this together into a dough. 
  3. Put baking paper in the bottom of a pie tin with a removable bottom, approx. 24 cm in diameter (use a regular pie tin if you don't have a tin with a removable bottom). Put plenty of soft butter in the bottom and on the sides. Sprinkle some almond flour in the bottom of the mold - and spread the flour along the bottom and edges.  
  4. Pour the dough into the pie tin. Press out the dough – at the bottom and upwards along the edges. 
  5. Put the pie tin in the fridge for approx. 15 minutes, before placing it in the middle of the oven and roasting the base for 15 minutes. Let the base cool in the pie tin. 

Caramel sauce 

  1. Melt the Tagatesse in a saucepan with a thick bottom, until the sugar has turned golden. 
  2. Pour in the coconut cream - and let it boil until the sugar has dissolved. 
  3. Stir cornmeal into the water, and whisk this into the hot cream. Then you let it boil again. 
  4. Take the saucepan off the plate and let the caramel sauce cool. 


  1. Whip the coconut cream and vanilla powder until creamy. 
  2. Mix the cream into the cooled caramel sauce. 
  3. If you have a pie tin with a removable bottom, loosen the bottom and place the pie on a cake plate. Fill the cake base with the caramel cream - and decorate with fresh currants. (Alternatively, you can fill the cake base with caramel cream in the pie tin, before decorating with fresh currants and serving the cake in the tin.) 


You can decorate the oat pie with other types of berries, fruit, grated chocolate, melon balls or cake sprinkles.  Karbohydrater per stk.: 12,6 gram

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