Great granola (low FODMAP)
10 Minutes Prep • 30 Minutes cook • Low FODMAP • Gluten-free • Lactose-free • Makes 3 cups • Eat this crunchy granola plain, in a bowl with your favorite low FODMAP milk, or sprinkle it on lactose-free yogurt, or on our overnight oats. Use this recipe as a foundation for making all kinds of deliciously low FODMAP granola variations using your favorite nuts or seeds.
Ingredients
2 cups gluten-free rolled oats
3/4 cup chopped nuts, I used sliced almonds and chopped pecans (see list of low FODMAP nuts below)
1/2 cup shredded coconut (unsweetened)
1/3 cup maple syrup
1/4 cup coconut oil, melted
1 teaspoon pumpkin pie spice (or cinnamon)
1/2 teaspoon salt
Directions
Preheat oven to 300°F.
In a cake pan or roasting pan combine oats, nuts, and coconut. Stir to mix.
In a glass bowl or measuring cup combine maple syrup and coconut oil and heat for 30 seconds in the microwave to melt the coconut oil.
Pour the liquid over the dry ingredients and mix well so all oats and nuts are coated. Sprinkle the pumpkin pie spice or cinnamon over the mixture and stir to combine. Then, spread the granola in an even layer in the pan.
Bake for 30 minutes, stirring every ten minutes until granola is crunchy and golden brown. Remove from oven and allow to cool to room temperature.
Serve cooled granola plain or with lactose-free milk or alternative milk, or with lactose-free yogurt.
While it never lasts long in my house, you can store your granola in an airtight container at room temperature for up to two weeks or freeze it in an airtight container for up to 3 months.
Low FODMAP servings of some different nuts are listed below. You can pick one or cut your serving size down and pick two or three varieties.
20 macadamia nuts
10 pecan halves
10 walnut halves
10 almonds
Eat and enjoy every bite because you can!
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