Funny enough this recipe adaptation came from my girlfriend, Margo, who brought a similar version of this homemade granola recipe to our girlfriends bachelorette weekend in Florida. We devoured it all in one sitting! To say that we were all obsessed is putting it mildly, it was maybe more of a hit than the fireman stripper we ordered. I mean….what stripper…I LOVE granola but rarely buy it at the grocery store. A few of my top reasons for making it myself and not buying the store-bought version:
1) It is super expensive.
2) It normally has a ton of sugar and ends up being pretty fatty.
3) Portion size is so small and leaves me still hungry.
4) Not healthy and more of a dessert instead of breakfast.
5) Little to no fiber.I have replaced the sugary store bought granola and added healthy and filling seeds and nuts like chia seeds, walnuts, and pumpkin seeds. Nuts and seeds are filled with loads of vitamins, minerals and healthy fats to keep you full and satisfied throughout the day.
I not only have this for breakfast topped with sliced bananas or berries but it also makes for the perfect snack or dessert. There are so many different options that you can play around with like adding orange rind, pumpkin pie spice, chocolate chips, coconut chips, other dried fruit, etc. Let your imagination run wild! I would love to hear from you if you have other add in ideas to take this basic recipe up a notch! Now how good does this look?! Warning: try your best not to eat it all at one sitting.
P.S. If you’re looking for a homemade and affordable gift idea, I love putting granola in a mason jar with a cute ribbon and sticker. The presentation is adorable and the recipient will love it too!
Fodmap Safe GranolaPrint Recipe
- 2 Cups Oats
- 1/4 Teaspoon Sea Salt
- 1/4 Cup Chia Seeds
- 1 Teaspoon Pure Vanilla Extract
- 1 Tablespoon Cinnamon
- 1/4 Cup Walnuts or Pecans (both are Fodmap safe based on the serving amount)
- 1/2 Cup Pumpkin Seeds
- 1/2 Cup Sunflower Seeds
- 1/2 Cup Unsweetened Coconut Flakes
- ¼ Cup Raisins
- ¼ Cup Melted Coconut Oil
- ¼ Cup Maple Syrup
Preheat oven to 325.
Mix all ingredients together and lay on a parchment covered baking sheet.
Bake for 25-30 minutes, flipping once, until golden brown.