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Preheat the oven to 350°F (175°C).
Mix 1 cup rolled oats, oat flour, melted butter and ¼ cup maple syrup.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish.
Bake the crust for 10 minutes.
Meanwhile, whisk together the eggs, Greek yogurt, coconut sugar, remaining maple syrup, vanilla and sea salt.
Stir in the remaining ½ cup rolled oats.
Pour the filling into the warm crust.
Bake for 25–30 minutes, until the edges are set but the center still has a slight wobble.
Allow the pie to cool completely.
Refrigerate for at least 1 hour for cleaner slices.
Finish with a light sprinkle of flaky sea salt before serving.