Description
Delicious low FODMAP and gluten-free granola bars with peanut butter and chocolate chips. A handy snack! Lactose-free and vegan.
Ingredients
Scale
- 125 ml (1/2 cup) maple syrup
- 125 smooth (1/2 cup) 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 or pecans, 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 an airtight 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 ones 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 yogurt? Simply crumble a granola bar above your yogurt.
- Prep Time: 20 min
- Waiting time: 4 hours
Nutrition
- Serving Size: 1 bar
- Calories: 168
- Sugar: 2
- Fat: 9
- Carbohydrates: 16
- Fiber: 2
- Protein: 4
