Description
Delicious low FODMAP granola bars with peanut butter and chocolate chips. A handy low FODMAP snack! Gluten-free, lactose-free and vegan.
Ingredients
Scale
- 100 ml (1/3 cup) maple syrup
- 3 tbsp (75 gram) smooth peanut butter
- 1 tbsp (15 gram) coconut oil
- 140 gram (1 cup) oatmeal
- 30 gram (1/4 cup) broken flaxseed
- 35 gram (1/4 cup) almonds, chopped
- 35 gram (1/4 cup) peanuts, chopped
- 50 gram (1/3 cup) chocolate chips
- 1 tsp ground cinnamon
- A pinch of salt
- A rectangular baking tin or baking sheet
Instructions
- Put the maple syrup, peanut butter and coconut oil together in a pan and melt it on low heat into a smooth mixture.
- Turn the heat off and leave the mixture to cool down for a few minutes, so it isn’t too warm.
- Put the oats, flaxseed, almonds, peanuts, cinnamon and the salt together in a bowl and stir together.
- Pour the peanut butter mixture on top and stir together. Finally stir the chocolate chips into the mixture.
- Put a sheet of baking parchment in a rectangular baking tin or baking sheet and spread the mixture out on it until you have a layer that is about 1 cm / 0.4 inches thick.
- Put the granola bars into the fridge for at least 4 hours or overnight, so they can set. Cut the layer into 14 granola bars.
Notes
- A serving of one granola bar is low FODMAP
- You can keep the granola bars for about a week in a closed box. I like storing them in the fridge.
- You can also freeze the granola bars to keep them longer.
- The low FODMAP granola bars are not as robust as the one you buy in the store. I usually put them into a box when I take them with me to work, so they will stay together.
- Fancy granola in your yoghurt? Simply crumble a granola bar above your yoghurt.
- Prep Time: 20 mins