Gluten-Free Low-Fodmap Granola
Granola made with olive oil and maple syrup.
Servings 5 cups
Cost 5
Ingredients
- ⅓ cup extra virgin olive oil
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 3 cups old fashioned oats
- ⅓ cup flaked coconut
- 1 ⅓ cups almonds, whole chopped or sliced (I use sliced)
Instructions
- Preheat oven to 325 degrees F. Spray a large (13x18 inch) or two smaller (15x10 inch) rimmed sheet pans with cooking spray or line with parchment.
- In a large bowl, stir together olive oil, maple syrup, vanilla and salt. If you'd rather, you can leave out the salt and sprinkle sea salt or Maldon flakes on top only.
- Add the oats, coconut and almonds and stir until evenly coated with maple mixture.
- Spread evenly on the baking sheet, patting it down flat with a piece of parchment or a spoon. Pack it as tight as you can so that it will hold together.
- Cover loosely with a sheet of foil or parchment and bake at 325 for 30 minutes. After 30 minutes, remove top sheet of foil or parchment and lower heat to 300. Bake for another 10-15 minutes at 300. If you prefer your granola very brown, you can leave off the foil and just keep an eye on it.
- Allow the granola to cool completely in the pan, then break it up into chunks. You should have a mixture of loose granola and some bark-like pieces, but it's more on the loose side.
