Low FODMAP granola with buckwheat, pecans and maple syrup
This delightful and crunchy low FODMAP granola boasts healthy oats, buckwheat groats, pumpkin seeds, and pecans, all sweetened with warm spices, coconut oil and maple syrup.
Ingredients
- 1 cup rolled oats
- 1/3 cup buckwheat groats
- 1/3 cup pumpkin seeds
- 1/3 cup pecans chopped
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 40 ml coconut oil (2 Tbsp + 2 tsp)
- 40 ml maple syrup (2 Tbsp + 2 tsp)
- 1/2 tsp vanilla
Instructions
- Preheat oven to 325F. If your oven runs hot, set to 300F. Line baking sheet with parchment paper.
- In a large bowl, mix together all dry ingredients, including spices.
- In a small bowl, melt the coconut oil, then whisk in maple syrup and vanilla.
- Pour wet ingredients into dry ingredients and mix well to evenly coat.
- Evenly spread granola onto baking sheet and bake for 15-20 minutes, stirring occasionally, until golden brown. Watch the granola carefully towards the end of baking to ensure the pecans don't burn.
- Allow to cool to room temperature on baking sheet before transferring to air-tight container.
Notes
This recipe makes a little under 3 cups of granola. Store in an air-tight container at room temperature for up to 2 weeks.
Nutrition
Calories: 220kcalCarbohydrates: 26gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.003gSodium: 100mgPotassium: 173mgFiber: 3gSugar: 6gVitamin A: 3IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!