This tropical granola is a deliciously sweet and crunchy low FODMAP breakfast or snack. Finding a granola without high FODMAP ingredients such as honey or dried fruits can be difficult. I was able to prepare this batch even before the kids went to school! (And that includes burning the first batch).
Prepare a batch of this staple to keep in your cupboard. When placed in an air tight container you are set for a couple weeks!
Prep Time: 5 minutes Cook Time: 20-25 minutes Total Time: 30 minutes
Tropical Granola Ingredients
1-1/2 cups of rolled oats
3 Tbsp of butter, melted
1/4 cup 100% pure maple syrup
1 tsp ground ginger
1/8 cup chopped almonds
1/8 tsp salt
1 Tbsp chia seeds
1/4 cup chopped pecans
1/8 cup of coconut flakes
1/4 tsp vanilla
Preheat oven to 350 degrees Fahrenheit.
Line baking sheet with parchment paper.
In a large mixing bowl, stir dry ingredients together (oats, ginger, almonds, salt, chia seeds, pecans, and coconut flakes.)
In a separate bowl mix together wet ingredients (butter, maple syrup, and vanilla).
Then pour wet ingredients into dry mixture. Stir until well mixed.
Spread mixture on baking sheet with parchment paper.
Bake for 20 minutes-25 minutes or until slightly toasted. Tossing mixture every 5-10 minutes.
Let stand to cool, and store in air tight container.