I love anything involving peanut butter so I’ve been making this super simple low FODMAP granola for so long but for some reason have never shared the recipe! It’s so easy to make and lasts ages in an airtight container making it a perfect breakfast addition or snack option. It’s hard not grab a handful every time I’m in the kitchen.
I hope you like this recipe as much as I do!
130g Gluten free jumbo oats
25g gluten free oat flour
30g pumpkin seeds
30 roughly chopped peanuts
Pinch of salt
1 tsp vanilla extract
45ml (3 tbsp) maple syrup
75g smooth peanut butter
2 tbsp melted coconut oil
METHOD:
- Preheat the oven to 150oc and line an oven tray with baking paper
- Combine the oats, oat flour, seeds, peanuts and salt in a large bowl
- Separately, stir the wet ingredients together
- Add the wet mixture to the bowl of dry ingredients, stirring until everything is evenly coated
- Spread the granola out on the baking tray
- Bake for 20 minutes, removing the tray and mixing the granola after 10 minutes
- Leave to cool on the tray before storing in an airtight container
- Optional: mix in some cacao nibs, coconut chips or dark chocolate chips once the granola has cooled
