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Low fodmap granola served with yogurt.

Low Fodmap Granola

Tressa Jamil
Low FODMAP Granola comes together quickly using pantry ingredients. Eat a handful or serve it over yogurt for a gut-friendly breakfast or snack!
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 4 Servings
Calories 239 kcal
Equipment
Ingredients
  
  • ½ cup slivered almonds
  • ¼ cup hulled pumpkin seeds
  • ¼ cup coconut flakes
  • 2 tablespoons hulled sunflower seeds
  • ½ teaspoon ground cinnamon
  • 2 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
Instructions
 
  • Preheat oven to 300°F (149℃) and line a rimmed baking sheet with parchment paper or a silicone mat.
  • Combine the almonds, pumpkin seeds, sunflower seeds, coconut flakes, and ground cinnamon in a mixing bowl. Set it aside.
  • Whisk the melted coconut oil, maple syrup, and vanilla extract in a small bowl. Pour the wet ingredients over the dry ingredients and stir to coat.
  • Spread the granola onto the prepared baking sheet and bake for 20-30 minutes, stirring every 10 minutes, until golden brown.
  • Remove the pan from the oven and let it cool for 10 minutes before serving.
Notes
Serving Size: ¼ cup
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 239 kcal | Carbohydrates: 9 g | Protein: 5 g | Fat: 22 g | Saturated Fat: 10 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Sodium: 3 mg | Potassium: 205 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 4 IU | Vitamin C: 0.2 mg | Calcium: 52 mg | Iron: 1 mg
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