Preheat the oven to 375 °F (190 °C). Line a muffin pan with 12 muffin liners. I recommend using foil or regular paper liners. These pies stuck to the bottom of my glassine baking cups.

In a medium mixing bowl, stir together the oat flour, oats, cinnamon, brown sugar and salt. Stir in the melted coconut oil until well combined.

Pat about 3 tablespoons (40 grams) of the crust mixture up the sides and on the bottom of each muffin liner.

Bake for 8-10 minutes or just until they start browning.

Remove from the oven and cool for 10 minutes while preparing the filling.

In a medium mixing bowl, stir together all the filling ingredients. Spoon a little over 2 tablespoons of mixture over each pre-baked crust and top with the remaining oat mixture (about 1 tablespoon per pie).

Bake for another 14-16 minutes or until the topping has lightly browned.

Remove from the oven and let cool for about 10-15 minutes or until cool enough to handle. Use a knife to carefully remove the pies from the molds and then remove the paper wrappers. If you have difficulties getting them out of their wrappers because the pies are too soft, let them cool slightly and then place in the refrigerator for about 10-20 minutes. If you don't remove the wrappers now, the pies may or may not stick to them once cool (it depends on the wrappers you use).

Serve warm, room temperature or cold.

Store at room temperature for up to 1 day. Refrigerate for up to 4 days. These hold their shape well at room temperature but if transporting or they'll be sitting in the heat, chilling the pies first for a few hours is recommended.