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Low FODMAP Maple Pecan Granola

Prepared in: 15min

Cooked in: 30min

Total Time: 45min

Servings: 6

Calories: 300 kcal

Fat: 17g

Carbs: 31g

Proteins: 6g

Start your day with the irresistible crunch of Low FODMAP Maple Pecan Granola! With just six wholesome ingredients, this sweet and nutty granola is packed with fiber and flavor. Whether you enjoy it as a quick grab-and-go snack, a crunchy topping for yogurt, or paired with your favorite low FODMAP milk, this recipe delivers all the satisfaction of a hearty breakfast while staying gentle on your tummy. Plus, the warm aroma of maple and cinnamon will make your kitchen smell absolutely heavenly.
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Ingredients

  • 1/3 cup pure maple syrup (ensure no HFCS)
  • 1/4 cup melted coconut oil (or unsalted butter)
  • 1 teaspoon ground cinnamon
  • 2 cups rolled oats (use gluten-free rolled oats for gluten-free)
  • 1/2 cup (60 grams) chopped pecans

Instructions

  1. Preheat the Oven:
    Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper to make cleanup a breeze.
  2. Prepare the Wet Ingredients:
    In a large bowl, whisk together the pure maple syrup, melted coconut oil, and ground cinnamon. The combination creates a luscious, fragrant base that will coat your granola in delicious flavor.
  3. Add Dry Ingredients:
    Gently fold in the rolled oats and chopped pecans. Mix well until every oat and pecan piece is coated with the syrupy mixture.
  4. Bake to Perfection:
    Spread the granola evenly onto the prepared baking sheet. Bake for 30 minutes, stirring halfway through to ensure even toasting. Keep an eye on it—it will turn golden brown, and your kitchen will smell divine!
  5. Cool and Crisp:
    Let the granola cool completely at room temperature. This step is essential for that satisfying crunch.
  6. Serve and Savor:
    Once cooled, enjoy your granola plain, sprinkled over your favorite lactose-free yogurt, or with a splash of low FODMAP milk.

Tips & Low FODMAP-Friendly Notes

  • Low FODMAP Serving: This recipe is crafted with low FODMAP-friendly portions of all ingredients. Stick to recommended serving sizes, and consult trusted resources like the Monash FODMAP app for more ingredient-specific guidance.
  • Pro Tip for Coconut Oil: If your coconut oil is solid, don’t worry! Simply scoop it into a microwave-safe bowl and heat it for about 20 seconds, or until it liquefies. Measure after melting for precise results.
  • Make It Your Own: Feel free to customize your granola by mixing in FODMAP-friendly dried fruits (like cranberries or raisins) after baking, or adding a sprinkle of shredded coconut for an extra burst of flavor. This recipe is a blank canvas for your creativity!
  • Storage:
    • Room Temperature: Keep your granola fresh by storing it in an airtight container for up to two weeks.
    • Freezer: Freeze in a sealed container for up to three months. Thaw and enjoy the same delightful crunch!

Bon appétit

This Low FODMAP Maple Pecan Granola isn’t just food—it’s an experience! With its irresistible crunch, perfectly balanced sweetness, and nutty goodness, it’s a feel-good breakfast or snack that’s as satisfying as it is tummy-friendly. Whether you’re starting your day, refueling after a workout, or simply indulging in a mid-day pick-me-up, this granola is here to bring joy to your taste buds and comfort to your stomach. Bonus: It’s so easy to make, you’ll wonder why you ever bought store-bought granola!

Treat yourself to this wholesome delight and savor every crunchy, cinnamon-kissed bite. Your mornings just got a whole lot brighter!

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