Low-FODMAP Oat and Nut Pie Crust; Gluten-free, Vegan

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YUM.  A crunchy and nutty low-FODMAP gluten-free and vegan pie crust recipe that you don’t need to roll out!

This low-FODMAP oat-nut crust goes superb with my low-FODMAP lime pie, low-FODMAP pumpkin pie and low-FODMAP Cheesecake recipes.  You can make this oat and nut pie crust with walnuts or pecans, depending on your preference.  Its sensational.

I use it as a replacement for a graham cracker crust in any recipe that calls for that (Graham crackers are not low-FODMAP)!

Check out over 450 more low-FODMAP recipes on the blog, and my low-FODMAP Pie Collection.  You may also love my low-FODMAP Pretzel Crust recipe for another easy no-roll out pie crust option.

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP Oat-Nut Pie Crust; Gluten- free,Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Makes: One 9 inch crust; 8 or more

Prep time: 15 min

Bake time: 25 min

Total time: 40 min plus chilling

Bake 350 F


  • 1 and 1/4 cup old fashioned rolled oats
  • 1 cup pecans or walnuts (about 130 g)
    • 20 g is one low-FODMAP serving for pecans; 30 g is one low-FODMAP serving for walnuts
  • 4 tablespoons granulated sugar
    • For vegans use vegan certified sugar
  • 3 & 1/2 tablespoons melted coconut oil (can also use butter; coconut oil for dairy-free, vegan version)
    • I used coconut oil
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt


  • Preheat oven to 350F
  • Place oats and nuts in food processor and blend until appears like coarse sand, about 1 minute

  • Add vanilla, salt, sugar and mix together by hand, or in processor
  • Slowly add melted coconut oil or butter (may need slightly less or more oil depending on how soft your nut mixture is)
  • Transfer the nut/oat mixture to a 9-inch pie pan and push and press the crumb mixture into the bottom and two-thirds of the way up the sides of the pan using your flexible spatula or fingers
  • Chill in freezer for 10 minutes or longer, then bake at 350F for 20-25 minutes
    • The low-FODMAP crust is very soft so the chilling helps it keep its shape
  • Recommend prepare a day ahead and chill overnight, prevents crust from being too brittle
  • Fill and bake to recipe specifications- like for this low-FODMAP lime pie or a low-FODMAP pumpkin pie

So easy and so good!

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12 Responses

  1. So, the crust is baked, filled and then baked again? Just want to make sure I understand before I make one. I’m going to fill it with lime curd. Would I just bake it longer the first (only) time and then cool/fill?

    1. Lyn,
      Thank you for your question! Yes you are correct, you bake the crust and then bake it again for a pie like my low-FODMAP Key Lime Pie or my low-FODMAP Cheesecake. If you wanted to enjoy this Oat and Nut Crust with an unbaked pie filling, such as for a low-FODMAP Ice Cream Pie, then you could do so with only the one baking time of 25 minutes. You should not need to extend the baking time. However, if you like your oats and nuts well toasted, then adding another 20 minutes to the bake time would also work. Hope you love it!

  2. Do you think I could use this crust with a low FODMAP pecan pie? Or do you think it would be too much like the filling?

    1. Hi Jolene,
      We do think this would work well in other pie recipes, including a pecan pie. In our opinion, you can’t overdo the delicious taste of pecans. Just make sure you stay within the recommended serving sizes of nuts in your final pie. Good luck!

  3. When you say you recommend letting it chill overnight, does that mean before the first bake or after? Thanks so much.

    1. Thanks Michelle!
      For the first chill time, about 10 minutes is good to set the sides of the crust on the pie pan (so they don’t slide down before baking). Then you can chill it again overnight after that, if you are able. Hope that helps! Many recipes will have a second bake time after filling, so this would be setting the crust up for the second baking. Happy Holidays!

      1. My recipe calls for a bake time of about 45 minutes. Should I do the pre-bake too? I appreciate your help. My GF/dairy free kiddo needs a Thanksgiving treat!

        1. Great question!
          Either with, or without the pre-bake would probably work in that case. We suggest chilling the unbaked crust until it is ready to fill (overnight if you can). Good luck!

  4. So, since both recipes call for overnight chilling. how would you time it to serve the treat the following day? Surely you don’t have to make the crust two days in advance? Also, your cookie crust recipe calls for overhanging parchment. I’m assuming that’s also okay for the oat-nut crust? Sorry for such basic questions…

    1. Hi Bonnie,
      Thanks for your questions!
      What flavor pie are you making? We aren’t sure you mentioned that.
      The oat crust recipe does NOT have to chill overnight. We have made it many times with a shorter chill (like 15 min), as the recipe suggests. The longer chill is only if you do have the time or want to prep in advance. We aren’t sure what pie you intend to make it with, so you may still want time for the baked crust to chill before filling, depending on if you have plans for a no-bake pie or not. Unfortunately, pie making often does involve some planning 🙂
      We aren’t sure which recipe calls for a parchment overhang- our cookie crust recipe does not suggest this. Any chance you can help with that reference?
      have a great day!

  5. Hello! I am so excited to have found RP foods (by way of Pinterest)!! I WILL be making this crust. I was wondering if sugar can be subbed out for an alternative sweetener? Will it affect the crust?

    1. Hi Dal Kin,
      We are glad you found us too! Thanks for the question.
      It would depend on what you are using, but a liquid sweetener would change the consistency quite a bit and would not work. Artificial sweeteners also do not behave like sugar when baking, and many are not low-FODMAP. If you tell us a specific example we could let you know for sure. Good luck!

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