I’ve been going through a cereal eating phase at the moment. Cereal killing, if you will. Sometimes, possibly because of the hot weather, only a nice crunchy bowl of sweetened oat and nut clusters with lashings of cold rice milk will hit the hunger spot. So, I figured it was time to make a low FODMAP recipe for granola.
Like everything I cook, I used ingredients I actually had on hand and were FODMAP friendly, rather than having to go out and buy things specifically, but I’m really happy with the results of this endeavour. After the granola had cooled down and I’d started to transfer it into a big Kilner Jar, I couldn’t help nibbling at the crunchy mounds.
My FODMAP friendly version of granola is a lovely sweet, nutty mixture with a surprisingly light texture that’s really satisfying and incredibly easy to make. You’ll be dipping your hand into the jar for a little cluster as you pass throughout the day. Next time I think I’ll be making it with dried strawberries, walnuts, and dark chocolate chips. Go on, let your own cereal killer loose…
400g gluten-free oats
50g chopped hazelnuts
50g pumpkin seeds
30g sesame seeds
A pinch of salt
120g coconut oil
100g golden syrup
1 tsp. of ground cinnamon
1 tsp. of ground ginger
50g dried fruit of your choice (I used raisins, and chopped pineapple and cranberries)
Preheat your oven to 140C/120C Fan/275ºF/gas mark 1.
Mix all of your dry ingredients together in a large bowl.
Melt your coconut oil gently in a pan then add in your golden syrup.
Pour the mixture over your bowl of dry ingredients and mix well.
Spread the mixture in an even layer over a large baking tray (or two if your trays are small) and bake them in the oven for about an hour.
Keep a watchful eye on it though because you want it to go golden brown and it can burn really easily.
Once out of the oven leave it to cool and then, as you put it in your chosen container, layer it with the dried fruits. Enjoy splashed with ice cold rice milk.