On March 6, it is known as National Cereal Day. Our family doesn’t do a lot of cold cereals, but we do love our oats. I decided to look up tasty last-minute granola recipes to make in honor of the special breakfast day. I found this one by Tara Rochford Nutrition. I did not change the recipe this time as it was perfect for our dietary needs and tasted like I was eating a cookie for breakfast. Who doesn’t like cookies for breakfast! This has been a tasty treat that we could put on our ice cream, yogurt, or just eat it with almond milk and a spoon. This is a get-in-my-kitchen kind of recipe and I am thrilled to share it with you.
Let’s Eat!
Low Fodmap Nut Granola
This is a great recipe that seriously tastes like you are eating a cookie for breakfast. It is a great pair for on top of ice cream or yogurt. A bowl by itself would be tasty too. I found the recipe from Tara Rochford Nutrition. I used the exact recipe she gave, so there are no variations this time, just some really good food that I had to share with all of you. Let's Eat.
Ingredients
- 3.5 cups rolled oats I used gluten free Trader Joe's brand
- 3/4 cup walnuts coursely chopped
- 1/4 cup hemp heart seeds
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Put the oats, walnuts, hemp, cinnamon, and salt together in a large bowl and mix well.
- In a small saucepan, melt the oil and almond butter together and remove from heat.
- Add in the maple syrup and vanilla.
- Pour the wet mixture over the dry ingredient mix and stir until combined.
- In a single layer, pour uncooked granola onto the pan making sure you spread it out evenly.
- Bake for 12 minutes, pull granola out, press down with another baking sheet and put back into the oven for another 8 minutes. This helps with making bigger chunks at the end.
- Allow the granola to cool to allow the large clusters to set. You can also crumble it warm on top of your ice cream for a tasty crunchy topping.
Notes
This recipe has not been tested by Monash University. If you following a low fodmap diet, be sure to go by what you find works for you as it is different for everyone.
Recipe keeps in and sealed container at room temperature for up to 2 weeks.
Let's Eat!
Nutrition
Serving: 0.25cupCalories: 152kcalCarbohydrates: 14gProtein: 4gFat: 9gSaturated Fat: 3gSodium: 50mgPotassium: 113mgFiber: 2gSugar: 5gVitamin A: 11IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!
