This granola is the perfect start to a crisp fall morning. Try not to overindulge, though: Since oats contain a moderate amount of FODMAPs, be sure to stick to the suggested serving size. Eat it by the handful or douse
it with lactose-free milk and enjoy it as a breakfast cereal.
YIELD: 9 SERVINGS, 2⁄3 CUP (67 G) EACH
LOW FODMAP PUMPKIN PECAN GRANOLA Recipe
- 2 CUPS (160 G) QUICK-COOKING OATS (GLUTENFREE, IF NECESSARY)
- 2 CUPS (68 G) GLUTEN-FREE CRISPY RICE CEREAL (SUCH AS EREWHON—CHECK PRODUCT INGREDIENTS FOR FODMAPS)
- 1 CUP (102 G) QUINOA FLAKES
- ½ CUP (55 G) COARSELY CHOPPED PECANS
- ½ CUP (80 G) RAW PEPITAS (HULLED PUMPKIN SEEDS)
- 1 TEASPOON GROUND CINNAMON
- ½ TEASPOON GROUND GINGER
- ¼ TEASPOON GROUND NUTMEG
- ⅛ TEASPOON GROUND CLOVES
- ¼ TEASPOON SALT
- ½ CUP (120 ML) PURE MAPLE SYRUP
- ¼ CUP (60 ML) CANOLA OIL OR OTHER NEUTRAL OIL
- ¼ CUP (60 ML) WATER
LOW FODMAP PUMPKIN PECAN GRANOLA Steps
- Preheat the oven to 350°F (180°C, or gas mark 4).Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine the oats, rice cereal, quinoa flakes, pecans, pepitas, cinnamon, ginger, nutmeg, ground cloves, and salt.
- In a small bowl, whisk together the maple syrup, canola oil,
and water. - Pour over the oat mixture and stir until all the oats, nuts, and seeds are coated.
- Spread the mixture evenly on the prepared baking sheet. Bake for 30 minutes, stirring every 10 minutes, until lightly toasted.
- Let cool completely. Store in an airtight container for several weeks.
