On March 6, it is known as National Cereal Day. Our family doesn’t do a lot of cold cereals, but we do love our oats. I decided to look up tasty last-minute granola recipes to make in honor of the special breakfast day. I found this one by Tara Rochford Nutrition. I did not change the recipe this time as it was perfect for our dietary needs and tasted like I was eating a cookie for breakfast. Who doesn’t like cookies for breakfast! This has been a tasty treat that we could put on our ice cream, yogurt, or just eat it with almond milk and a spoon. This is a get-in-my-kitchen kind of recipe and I am thrilled to share it with you.
Low Fodmap Nut Granola
- 3.5 cups rolled oats I used gluten free Trader Joe's brand
- 3/4 cup walnuts coursely chopped
- 1/4 cup hemp heart seeds
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Put the oats, walnuts, hemp, cinnamon, and salt together in a large bowl and mix well.
- In a small saucepan, melt the oil and almond butter together and remove from heat.
- Add in the maple syrup and vanilla.
- Pour the wet mixture over the dry ingredient mix and stir until combined.
- In a single layer, pour uncooked granola onto the pan making sure you spread it out evenly.
- Bake for 12 minutes, pull granola out, press down with another baking sheet and put back into the oven for another 8 minutes. This helps with making bigger chunks at the end.
- Allow the granola to cool to allow the large clusters to set. You can also crumble it warm on top of your ice cream for a tasty crunchy topping.