That’s not to say that dark chocolate or gluten free cake for breakfast isn’t acceptable on birthdays, Sundays, rainy days… and maybe Mondays… but the best breakfasts are the ones packed with healthy, wholesome ingredients to charge up your body and keep it going until lunch.
For once the sun has been shiniiing here in the UK. Like crap “we’re actually having a summer/I need to stop eating dark chocolate for breakfast on Sundays” shining. Waking up to beautiful mornings has made commuting a hell of a lot nicer and this low FODMAP granola the perfect healthy breakfast recipe to enjoy in the sun.
This tastes amazing with any nut milk, on top of dairy free yogurt – or by itself on the go, and it’s one of the easiest breakfasts you can pull together before the start of the week to have on hand throughout.
Store bought granola not only often always contain gluten, but tonnes of additives such as colourings, preservatives and processed sugars. Even brands labelled ‘whole-grain’ and ‘high-fiber’ will often sneak added white sugar in, marketed as ‘evaporated cane juice’ (have a quick look next time you go food shopping). They’re also often full of added dried fruit which contain huge amounts of fructose – deadly for us low FODMAPPERs and for those with fructose malabsorption.
Making your own low FODMAP granola also means you can make it taste EXACTLY how you want. Love coconut? Whack more in there. Love hazelnuts? Go wild. Plus it makes your house smell incredible and you can feel all homely and cosy.
Simply combine all of the listed dry ingredients below in a large bowl, before adding in the coconut oil and sweetener. Make sure the ingredients are evenly coated before spreading the mixture out onto a lined baking tray and bake in the oven for 35-40 minutes at 150C, stirring gently every 10 minutes or so. Then get ready to swoon.
- 200g gluten free rolled oats
- 60g mixed almonds and hazelnuts
- 30g pumpkin seeds
- 30g coconut shreds
- 60ml maple syrup
- 2 tbsp brown sugar (optional)
- 80ml coconut oil, melted
- 1 tsp sea salt
- Zest of 2 limes
- Preheat the oven to 150ºC/300ºF and line a baking tray with baking parchment.
- Measure oats, chia, nuts, pumpkin seeds, lime zest, and salt into a big bowl.
- Add the maple syrup, sugar (optional) and coconut oil and stir until well blended.
- Spread out the mix on your prepared baking sheet.
- Bake in the oven for 40 minutes, or until the oats are golden brown and smelling incredible, gently stirring with a spatula every 10 minutes.
- Let the granola cool completely in the baking tray before storing it in an airtight container for up to 2 weeks.
- Serve with fresh fruit, yogurt, nut milk or eat by itself on the go.