Low FODMAP Granola Muesli with Low FODMAP Yoghurt & Raspberries

Posted by Jun 21, 2016 Low FODMAP Breakfast Recipes, Low FODMAP Dessert Recipes , , Leave a Comment

Low FODMAP Granola Muesli with low FODMAP Yoghurt & Raspberries
 
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In my household this low FODMAP granola with yoghurt is a success, also amongst those who are not following a low FODMAP diet.
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Recipe type: Breakfast or Snack or Dessert
Serves: 10
Ingredients
  • For the muesli (8 - 10 portions):
  • 2 and ½ cups (200g) rolled oats (gluten free)
  • 1 cup (30g) corn flakes (gluten free)
  • 1 cup (30g) plain rice puffs (gluten free)
  • ¼ cup (30g) sliced or slivered almonds
  • ¼ cup (30g) roughly chopped pecan nuts
  • ¼ cup (40g) roughly chopped hazelnuts
  • ¼ cup (35g) sunflower seeds
  • ¼ cup (35g) pumpkin seeds (pepitas)
  • 2 tablespoons chia seeds
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla bean paste (alternative 1 tablespoon pure vanilla essence)
  • ⅓ cup (80 ml) coconut oil
  • ½ cup (125 ml) pure maple syrup
  • Other ingredients:
  • serving per person ½ cup (125g) lactose free yoghurt of your choice (make sure it does not contain high FODMAPs such as inulin)
  • 10 berries (45g) fresh or frozen raspberries (for each person) or you favourite low-FODMAP fruit
Instructions
  1. Preheat the oven at 160° (320 F°)
  2. In a bowl mix together all dry ingredients
  3. Stir in the maple syrup, vanilla bean paste and the coconut oil
  4. Spread the mixture thinly and evenly on baking tray covered by baking paper
  5. Bake in the oven for about 45 minutes, stirring every 15 minutes or so
  6. Remove from oven when it has a golden colour and it’s crispy in texture
  7. Break up any big chunks
  8. Cool down, use what you need and store the remaining in an airtight container for up to 10 days
  9. In a dessert cup put a layer of approximately ½ cup of granola, topped with low FODMAP yoghurt and finish with a tablespoon of raspberries (or other low FODMAP fruit)
  10. To toast the flaked or slivered almonds:
  11. Preheat oven at 180ºC (around 350 F), in a baking tray (or dish) covered with baking paper, spread in a single layer (without overlapping) the almonds, stir them after five minutes and toast until the edges are a light golden brown, then remove from oven and let them cool down

 

About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.
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