Description
This easy low FODMAP maple granola is the perfect mix of sweet and savoury!
Ingredients
Scale
- 3 cups rolled oats
- 1 cup unswweetened coconut, shredded or flaked
- 1 cup walnuts, crushed
- 1/2 cup pumpkin seeds (pepitas)
- 6 tbsp pure maple syrup
- 6 tbsp extra-virgin olive oil
- 1/2 cup light brown sugar, packed
- 2 tsp sea salt
- 1/3 dried cranberries
Instructions
- Preheat your oven to 300 degrees and line a baking sheet with parchment paper.
- Place your oats, coconut, walnuts, and pumpkin seeds in a large heat-proof bowl.
- Combine the maple syrup, olive oil, brown sugar and salt in a small saucepan over medium heat. Stir the mixture until the sugar disolves and reaches a light simmer. Then carefully pour the maple syrup mixture over the oats. Stir with a wooden spoon intil the oats are evenly coated.
- Spread the oats out evenly over the baking sheetand bake for 45 minutes or until the oats are golden brown. Stir the oats every 15 minutes during baking to prevent burning.
- Once the granola has cooled, stir in the dried cranberries and store in an airtight container for up to 2 weeks.
Notes
Recommended low FODMAP serving – 1/3 cup per sitting
- Prep Time: 20
- Cook Time: 45
- Category: breakfast, snack
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1/3 cup
- Calories: 318
- Sugar: 16 g
- Sodium: 340 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: maple granola, maple syrup granola low FODMAP maple granola