Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Line a muffin tin with parchment paper or silicone cups and set aside. 

Melt the coconut oil in the microwave. To a medium bowl, add 2 tablespoons of the coconut oil and whisk with the honey until well combined.

Add the oats to the bowl with the coconut honey mixture. Stir until the oats are coated 

Spread the oat mixture evenly onto the lined baking sheet to ensure it doesn’t burn. Bake for 15 minutes or until the oats are golden brown, stirring once or twice.  Note: if making a filling, this is a great time to do it! You can use your favorite recipe or make this creamy eggnog filling, this vegan coconut cheesecake filling or this no-bake white chocolate filling. 

Remove oats from the oven and add to a food processor.  Pulse until a fine crumb consistency is reached, about 30 seconds. Add the remaining 2 tablespoons of melted coconut oil, and pulse until well combined.

Press down with your fingers or the back of a spoon and return to the oven to bake for 5 more minutes. Remove from the oven and cool on the counter or in the fridge, about 10 minutes (crusts will appear a bit wet and crumbly but will harden as they set). At this stage you can either add your desired fillinbg, store in an airtight container in the fridge up to 1 week or freezer up to 3 months.