Fancy some crunchy granola without the extra fats and sugars? This is the perfect low FODMAP alternative for you! This super speedy homemade pecan granola is absolutely delicious. With such healthy nutrients, packed with healthy fats and good carbs, this granola is one of my favourites to make for breakfast or as a healthy snack!
It is essential that you give the dry ingredients a mix before you add in the maple syrup, or else you run the risk of having random pockets of ingredients that haven’t incorporated themselves into the mixture. I recommend a quick stir and then more extensive mixing once you’ve also added in your maple syrup.
A few ideas on how to eat your pecan granola:
- On a yoghurt bowl (check out my 5-minute yoghurt bowl for inspiration!)
- On your porridge (see my high protein, low FODMAP vanilla porridge)
- In replacement of regular, high sugar cereals
- Just by the handful- I made this batch in the morning and I only had about 1/4 of my tray left by the end of the day!!
- On a fruit salad
- Sprinkled on a smoothie or acai bowl
Don’t panic if your granola looks dry! I promise that the ratios are made to perfectly accommodate for this recipe. This amount of maple syrup will ensure that the granola chunks are very crunchy, but won’t break your teeth. If you add too much maple syrup (which I have done when trying and testing this recipe), you end up with granola gobstoppers rather than granola chunks! I don’t think you clicked on this recipe for a jaw workout, so make sure that you don’t over-do it on the maple syrup, even if it looks too dry!
A quick tip with parchment paper which has been a lifesaver for me, is to sprinkle a little bit of water onto the tray and then put the parchment paper on top. This will ensure that the parchment sticks to the tray better and doesn’t flap around everywhere or pops out of your trays and tins!
Ingredients:
- 3 cups oats (I use porridge oats but you can used rolled or steel cut oats too)
- 1 1/4 cup pecan nuts
- 1/2 cup sunflower seeds
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 1 tsp vanilla extract or vanilla sugar
- 1/2 cup maple syrup
- 1 tsp salt
Method:
Step 1: preheat your oven to 180°C and line a rimmed baking tray with parchment paper
Step 2: add all dry ingredients to a bowl.
Step 3: mix your dry ingredients and stir in your wet ingredients (maple syrup and vanilla extract- unless using vanilla sugar).
Step 4: place your granola mix onto the tray and bake for 10-13 mins.
Step 5: leave your granola to cool for at least 30 mins. This allows the maple syrup to harden slightly and make the granola crunchy.
6: crumbled up the granola. I suggest doing this with your hands if you want big granola chunks, or a spoon if you want a finer granola texture.
This pecan granola will keep in a sealed container at room temperature for 2 weeks. Make sure that the container is sealed (or it will go stale). Also check that the granola is not in direct sunlight (as this will make it melt).
As always, I would love to see your recreations of my recipes! Send pictures to me over on my Instagram page TheLazyLowFODMAP or tag me in your posts so that I see them!
