Finding a Low FODMAP granola is nearly impossible, which is why I NEEDED to create this granola recipe. It seriously tastes like Cinnamon Toast Crunch and is the perfect addition to a smoothie bowl, oatmeal, or to even eat as a cereal with plant milk and berries!
Ingredients:
- 2 cups gluten-free rolled oats
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- cinnamon to taste (I like a lot)
- 1/4 cup sliced almonds
- 1/4 cup chopped walnuts
- 3 tbsp chia seeds
- 3 tbsp hemp seeds
- 3 tbsp flax seeds
Instructions:
Pre-heat your oven to 300F and line a baking sheet with parchment paper. Set baking sheet aside for later.
To a large bowl, add your dry ingredients first- 2 cups gluten-free rolled oats, 1/4 cup sliced almonds, 1/4 cup chopped walnuts, 3 tbsp chia seeds, 3 tbsp hemp seeds, 3 tbsp flax seeds, and as much or little cinnamon as you’d like. Next, add 1/4 cup melted coconut oil and 1/3 cup maple syrup. Stir your mixture until it is combined and the dry ingredients are saturated in the coconut oil and maple syrup.
Pour your granola onto your parchment-lined baking sheet and place it in the middle rack of your oven. Bake for 30ish minutes, stirring half way through. Pull your granola out of the oven once golden-brown and let it completely cool before serving!
Cooking with Claud 