Rolled oats cheesecake crust

A wheat-free crust. Check out our cheesecake recipes that you could use to fill Jan's base here.

Ingredients

2 cups	Rolled oats (Main)
½ cup	Desiccated coconut
¼ cup	Brown sugar
125 g	Butter, melted

Directions

1. Preheat the oven to 200C. Lightly butter an 18cm spring-form cake pan.
2. Place the rolled oats in a food processor and pulse twice. Combine with the coconut and brown sugar in a bowl. Mix well. Add the melted butter and mix again.
3. Press evenly over the base and sides of the cake pan. Line with foil. Bake for 15 minutes. Remove the foil. Cool. Add your desired filling.

Check out more of Jan's cereal and grain recipes

• Pepperdew bites
• Spelt pancakes with kiwiwfruit
• Freekeh patties with capsicum sauce