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Low FODMAP Pumpkin Spiced Granola
As pumpkin season is upon us, let's celebrate that with a bowl of warming pumpkin spiced granola. My favourite way to eat this is with some soya yoghurt, a clementine and a sprinkle of pomegranate seeds - yum!Many shop bought granolas have high FODMAP ingredients in them like cashew nuts and honey, but this home made version is easy on even the most sensitive tummy.
Ingredients
Dry Ingredients
- 2 cups rolled oats (certified gluten free, if needed)
- 1/2 cup quinoa flakes or puffs
- 1 cup pecans (roughly chopped)
- 1 cup pumpkin seeds
- 1/4 cup chia seeds
- 2 Tbsp almond flour
- 2 Tbsp ground flax seed
- 2 tsp pumpkin spice seasoning
Wet Ingredients
- 1/2 cup peanut butter
- 1/4 cup cold-pressed rapeseed oil
- 1/4 cup maple syrup
- 1 tsp vanilla essence
Instructions
- Preheat oven to 160C (fan) / 320F.
- Combine all dry ingredients together in a large mixing bowl.
- Add the wet ingredients and stir thoroughly.
- Line a large oven tray with baking paper (you may need two, depending on size).
- Spread the granola mixture out on the tray(s) in a thin layer.
- Bake for 40 minutes, stirring half way through cooking time.
- Remove from oven and allow the granola to cool completely for at least an hour before storing in an airtight container.
