Walnut-Oat Crumble Crust

Preparation info

  • Makes


    8 inch Crust
    • Difficulty


Appears in

Artisan Vegan Cheese

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

This simple crust is a snap to put together and provides an excellent base for cheesecakes. As a bonus, it’s gluten-free. Although the recipe specifies an eight-inch springform pan, it will also work just fine to press the mixture into a nine-inch springform pan.


  • ½ cup old-fashioned rolled oats
  • ½ cup walnuts
  • cup brown rice flour
  • ¼ cup canola oil
  • 2 to 3 tablespoons maple syrup


  1. Mix the ingredients.

    Put the oats, walnuts, and flour in a food processor. Process briefly, just until sandy in texture. Transfer to a bowl and stir in the oil. Add 2 tablespoons of the maple syrup and stir until the mixture comes together. If it doesn’t hold together, add more maple syrup, 1 teaspoon at a time, until it does. The mixture shouldn’t be wet.

  2. Pat into the pan.

    Brush or spray an 8-inch springform pan with oil. Transfer the mixture to the pan and press it in an even layer over the bottom of the pan and about ½ inch up the sides.