Homemade Oatmeal Pie Recipe (No Corn Syrup)

Oatmeal pie is sweet and chewy with all the flavors of a pecan pie without the nuts. Oatmeal pie was made popular during the civil war era when there was a short supply of pecans and other nuts, but when they were available they were too expensive. Oatmeal pie became the “poor man’s pecan pie” due to its cheap and easy ingredients. Although a ‘mock’ pecan pie, I would say, this vintage pie can hold its own and should not live the pecan pie’s shadow. Enjoy this simple pie with a fresh glass of homemade eggnog, a scoop of ice cream or homemade whipped cream on a any occasion. 

Basic Ingredient for Oatmeal Pie

• Oatmeal. Quick oats is the preferred cut of oats to use for this pie. Old-fashioned oats does work well but doesn’t hold its structure as well as the quick oats. If you have old-fashioned oats you can pulse them in the food processor or blender a few times to make them more like quick oats. Be careful not to over blend them and make them into flour. If you are like me, and like the texture of the old-fashioned oats, you could do 1/2 and 1/2 and your recipe will still turn out. DO NOT use instant oats or steal cut oats for this recipe. 
• Melted Butter. 
• Maple Syrup. Most recipes call for corn syrup or light corn syrup and that would be more traditional to both the pecan pie and the oatmeal pie. I don’t use corn syrup and have found maple syrup and brown sugar do a great job. Some people will say corn syrup is the only way to make it and I’m sure corn syrup is probably the better way… but I just don’t like it. 
• Eggs.
• Brown Sugar. You can substitute the brown sugar for while sugar but if you do add a tablespoon of molasses to the recipe. Brown sugar is essentially just white sugar with molasses. (How to make Brown Sugar). You can use either light brown sugar or dark brown sugar. I prefer dark brown sugar for this recipe. 
• Cornstarch or All Purpose Flour. The cornstarch/flour is used to thicken the sugar and syrup to hold a better form. To make this recipe gluten free us cornstarch and a gluten free pie crust. 
• Cinnamon. I always encourage you to adjust your spices to your desired taste. If 1 Tablespoon cinnamon is not enough for you feel free to add more. I typically try 1/4-1/2 teaspoon more at a time till I get it right. 
• Nutmeg. If you don’t have nutmeg you can leave it out or use another spice that complements cinnamon in its place. All-Spice, cloves, pumpkin spice are some other great spices that will compliment this old-fashioned oatmeal pie. 
• Ginger. The ginger can also be left out or substituted for another spice that complements cinnamon in its place. All-Spice, cloves, pumpkin spice are some other great spices that will compliment this old-fashioned oatmeal pie. 
• Vanilla Extract. 
• Salt. 

How to Make Oatmeal Pie

Step 1. Make your homemade pie crust or get your store-bought pie crust out. Roll out your pie dough and place into your pie plan. Place your unbaked pie crust your refrigerator to stay cool until you are ready to pour in the filling.

Step 2. Preheat Oven to 350 degrees. 

Step 3. Melt butter in the microwave or in a small pot on the stove top and mix in the brown sugar, maple syrup and vanilla to the melted butter. 

Step 4. In a large bowl mix the dry ingredients together.

Step 5. Add the eggs and melted butter/sugar mixture to the dry ingredients. Mix until combined. 

Step 6. Pour the oatmeal pie filling into your pie pan and bake pie for 40-50 minutes at 350 degrees. 

Step 7. Let cool for 30 minutes to 1 hour or longer for the best results. If you cut into the pie too early it the syrup may still be too hot and runny to hold everything together. As it cools it will and hold together better.

FAQ

What type of oats should I use? 

Quick oats is the best type of oats for this recipe. The quick oats will still give you the chewy texture while also hold together well. Old-fashioned oats also work but don’t hold together as well. DO NOT use Instant oats they will be too mushy and not give you the chewy texture we are looking for. DO NOT use steal cut oats. It will not turn out. 

Should I use corn syrup or maple syrup for oatmeal pie? 

I like maple syrup. I like the flavor, I like that is is natural and not a overly processed sugar as corn syrup is. They do baked a little differently and if you are looking for that corn syrup mixture that you will typically find in a traditional pecan pie then use corn syrup. If you are looking for a just really great pie and not a specific texture/flavor, then I recommend using maple syrup. It makes a great pie. 

Can I add pecan/nuts to oatmeal pie? 

YES! This recipe would also work great as an oatmeal pecan pie a 1/2 oatmeal 1/2 pecan pie. Or whatever ratio you prefer. You can also use other nuts like walnuts, hazelnuts, macadamia nuts and others. VoyoEats has some helpful tips as to some other nuts to dry besides pecans. 

How to store my oatmeal pie? 

You can store your oatmeal pie in the refrigerator in a airtight container or a covered with plastic wrap for 3-4 days.

Can I freeze my oatmeal pie?

Yes you can freeze your oatmeal pie by letting it cool completely, wrapping it very will with plastic wrap or in an airtight container and freeze for up to 3 months. For added protection from freezer burn you can place it in a 2 gallon ziplock freezer bag (must be a freezer bag) or cover it with plastic wrap and aluminum foil.

What do I serve with my oatmeal pie?

This vintage oatmeal pie recipe goes great with a scoop of Vanilla Ice Cream, Homemade Whipped Cream, or Salted Carmel Syrup. You could create a more Little Debbie Oatmeal Cream Pie vibe and serve this with a Buttercream Frosting dolloped on top of your pie. YUM!