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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