6-ingredient Low FODMAP Maple Walnut Granola is a fiber-packed breakfast or snack. Enjoy this sweet & crunchy granola plain or with low FODMAP milk.
- ⅓ cup pure maple syrup
- ¼ cup melted coconut oil (or unsalted butter)
- 1 teaspoon ground cinnamon
- 2 cups rolled oats (use gluten-free rolled oats for gluten-free)
- ½ cup (60 grams) chopped walnuts
- 2 tablespoons hemp or chia seeds, optional
- Preheat oven to 300°F. Line a baking sheet with parchment paper.
- In a large bowl whisk together maple syrup, melted coconut oil, and cinnamon.
- Add oats, walnuts, and optional hemp or chia seeds. Stir to mix.
- Pour mixture onto a lined baking sheet and spread into an even layer.
- Bake for 30 minutes, stirring halfway, or until granola is crunchy and golden brown. Remove from oven and allow to cool to room temperature.
- Serve cooled granola plain or with low FODMAP milk.
Storage: Store granola in an airtight container at room temperature for up to two weeks. Freeze for up to 3 months.
Low FODMAP Serving: One serving of this recipe uses low FODMAP amounts of ingredients. For more information about specific ingredients, please refer to the blog post or the Monash FODMAP app.
Coconut oil: If the coconut oil is solid, I spoon it into a microwave-safe bowl. I microwave it about 20 seconds, or until melted, and then measure it.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
Keywords: low FODMAP breakfast, plant-based, snack, fall, winter,