Low FODMAP Granola Muesli
Prep time
Cook time
Total time
Delicious low FODMAP granola muesli, which can also be used as a base for desserts and snacks. If any of the ingredients is not of your taste or cannot tolerate, you can easily replace it.
Author: Larah Brook
Recipe type: Breakfast
Serves: 10
Ingredients
- 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, liquid form
- ½ cup (125 ml) pure maple syrup
Instructions
- Preheat the oven at 160° (320 F°)
- In a bowl mix together all dry ingredients
- Stir in the maple syrup, vanilla bean paste and the coconut oil
- Spread the mixture thinly and evenly on a baking tray covered by baking paper
- Bake in the oven for about 45 minutes, stirring every 15 minutes or so
- Remove from oven when it has a golden colour and it’s crispy in texture
- Break up any big chunks
- Cool down, use what you need and store the remaining in an airtight container for up to 10 days
- Serve with your favourite low FODMAP milk
Notes
See this other recipe for a yummy dessert made with this muesli:
https://www.lowfodmapdiets.com/granola-muesli-lactose-free-yoghurt-raspberries/
https://www.lowfodmapdiets.com/granola-muesli-lactose-free-yoghurt-raspberries/
