Crust Ingredients

• 2 cups rolled oats
• 1/2 cup chopped pitted dates
• 1/2 tsp salt (omit salt if you're using salted nut butter)
• 1/3 cup unsalted nut butter (we used almond)
• 2 tbsp milk or mylk 

​Puree oats, dates & salt in the food processor until crumbly. Add nut butter & mylk and pulse until it holds together when pressed. 

Baking Instructions

• Preheat oven to 400 degree F.
• Press crust into pie tins (this recipes makes enough for 1 large pie or 3 small pies)
• Pour filling into crusts
• Bake pies for 10 minutes. Reduce heat to 350 degrees and bake for 20-30 more minutes (until top is golden and filling is almost fully set). 
• Let cool completely before slicing. 

Grapefruit is a bit of a challenge for little hands since it's big and has a thick, hearty peel.

I had our Tiny Chef roll and bang it on the floor for a few minutes to loosen up the juices (thanks for the fun idea grandma!). Then I washed it (because, you know, dirty floor) and sliced it in half.

​We squeezed each half into a bowl together and TC picked the seeds out of the juice.

​He decided to pick extra chunks of grapefruit out of the peels and eat them or squeeze them into the juice bowl before drinking the juice.