Gluten-Free “Graham Cracker” Pie Crust


This gluten-free “graham cracker pie crust recipe will turn your pie making into a snap! It’s so easy, you’ll wish you’d tried it years ago!

Image shows a close up of a slice of pie, with text that reads "Gluten-Free Mock 'Graham Cracker' Pie Crust"

Gabriel’s been mentioning lately how much he really loves key lime pie and how long it’s been since he’s had one.

I can take a hint, I really can. But to my shame, I’ve just kept putting it on the back burner. I mean, for real, I’ve never even bought limes or lime juice in my entire life.

Well, Gabriel’s been out of town for a little while and he’s coming home tomorrow. Woot! So I decided that key lime pie would be a great way to welcome him home. I even made a special trip to town to get the lime juice and sweetened condensed milk ( in retrospect, I suppose I could have made the latter from scratch).

This morning as I was getting geared up to make Gabriel’s pie, I was faced with that old dilemma so many of us gluten-free bakers find ourselves faced with.

Graham cracker crust.

I don’t know about you, but I have no interest in making gluten-free “graham” crackers only to crush them for pie crust.

I started thinking about this oatmeal crust I found a recipe for one time when it hit me. Why not just use granola?

That may sound a little weird at first, especially since I have to make granola too, but unlike graham crackers, granola is easy to make, besides, I usually have some on hand any way. Since granola is toasted, it should crush easily and soak the butter right up – just like a graham cracker.

You probably wouldn’t want to use granola with a bunch of stuff ( like dried fruit) in it. Mine just has oatmeal and coconut in it, which is great for fruit pies.

Once it’s blended up, you could easily have mistaken the granola for blended graham crackers.

The results were great! I’m so excited to finally have a good substitute for graham cracker pie crust. Now maybe Gabriel will starting getting served his beloved pie more often.

Update: I’ve updated the recipe to be made from scratch if you don’t have or want to use granola cereal. It only adds a few minutes to the total time, and has a great, nutral flavor for when you don’t want the coconut (or whatever) flavor in your pie.

Image shows a pie tin with a crust and text that reads "Gluten-Free 'Graham Cracker' Pie Crust"

Mock Graham Cracker Pie Crust


  • 1 1/2 cups granola cereal
  • 1 1/2 cups oatmeal + 1 tablespoon of melted butter + 2 Tablespoons or sugar
  • 4 Tablespoons butter


If you don’t have, or want to use granola cereal, mix the oatmeal, butter, and sugar.

Toast on a cookie sheet in the oven at 300º until golden brown, stirring every ten minutes or so.

Proceed as follows:

Blend granola (or oatmeal) in a blender or food processor until fairly fine.

Next, melt the butter…

This is me, trying to make it melt faster

Mix the two together, and press into a nine-inch pie plate.

Bake at 350 for 10-15 minutes.

Voila! That’s it!


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  2. Do you know how this recipe does in the freezer? Or is this a recipe that’s best used fresh?
    Thanks in advance for your help 🙂

    1. I’m not sure how well the finished crusts would freeze as I’ve never tried it, but you could definitely blend up the granola to freeze for future crusts, which makes it really easy to add the melted butter and press into a pan.

    1. Hi Barbarra, Sorry! Our recipe plugin which allows you to print is on the fritz – but we’re definitely working on it!

      In the mean time, the best way to print out a recipe is to scroll down to the bottom of the post and click the little green “print PDF” button on the right hand side.

      Hope that helps!

  3. I’m confused by the portion of the recipe that uses oatmeal instead of the granola cereal. The oatmeal recipe calls for 1 T of melted butter then another 4T of butter. Are the first two ingredients (oatmeal & 2T melted butter) combined; and then add the 1T sugar and 4 T butter?

    1. No, it’s not. Granola can contain gluten if you make it with wheat germ, or other gluten containing products, but it is not inherently glutinous.

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